PATE A CHOUX WITH TOFU CREAM FILLING:

Steps:

• 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.