Soybean Cream Puffs

Puff Ingredients
250g soy milk (25g Polleney Soybean Powder mixed with 200g water)
125g butter or margarine
pinch of salt and sugar
150g flour
4 eggs

Pastry Cream Ingredients
450g soy milk (50g Polleney Soybean Powder mixed with 400g water)
70g sugar
70g cornflour
1 egg, beaten
50g butter

Making the puffs
1    Combine soy milk, butter, sugar and salt in a pot over medium-low heat. Bring to a gentle boil.
2    Remove from heat and stir in the flour. Mix well to form a dough.
3    Once slightly cooled, beat in the eggs one at a time and continue stirring to form a smooth paste.
4    Place the mixture into pastry bag and pipe onto a baking tray lined with parchment paper.
5    Bake at 200˚C for about 35 minutes till golden brown.

Making the pastry cream
1    Mix soy milk, sugar, cornflour and egg. Bring to boil over medium-low heat till creamy. Turn off heat.
2   Add butter and stir well. Leave aside to cool.

After pastry cools, split it to fill with the pastry cream, or use a pastry bag to pipe in the cream from the bottom of the pastry.