250g soy milk (25g Polleney Soybean Powder mixed with 200g water)
125g butter or margarine
pinch of salt and sugar
Pastry Cream Ingredients
450g soy milk (50g Polleney Soybean Powder mixed with 400g water)
1 egg, beaten
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.