Pate a Choux With Tofu Cream Filling:

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READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the Pastry:
  • Sift the flour and set aside.
  • Combine milk, water, salt, sugar and butter and bring to a boil.
  • Once boiled, turn the flame off and add the flour and stir.
  • Turn the heat back on and stir until the dough pulls away from the sides of the pot.
  • Transfer to a mixer with a paddle attachment and mix on medium speed adding the eggs one at a time.
  • Pipe out into desired shape and brush with milk or eggwash.
  • Bake at 350 F for 10 minutes and then lower the temperature to 325 F for 15 to 20 minutes with the vent open to dry the choux out further.
  • Note: Use milk to adjust the consistency of the batter if it is too thick.
  • Filling Directions:
  • In a blender, puree the tofu (House Food Organic Soft Tofu) and rum together until creamy and set aside.
  • In a pot, whisk together the brown sugar, instant coffee, vanilla bean puree and coconut milk. Let simmer.
  • In another bowl, bloom gelatin. Add to simmered ingredients.
  • Add chocolate chips and mix until melted.
  • Remove pot from the heat and fold in tofu cream.
  • Let set and use as needed.
  • Assembly:
  • Split the cream puffs horizontally and gently pull out any soft dough from the centers.
  • Spoon the pastry cream into the puffs. Refrigerate until set, about 10 minutes. Serve.
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