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1
Cut off the tip of a piping bag and set a nozzle in.
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2
(If you don't have any nozzles, don't worry.
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3
Use the prepared bag as it is.)
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4
Preheat the oven to 180C and line the baking sheet with baking paper.
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5
Put the soy milk, vegetable oil, and salt in a sauce pan.
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6
Heat the pan over medium heat and stir with a wooden spatula.
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7
After bringing to a boil, remove from the heat and add the sifted flour.
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8
Mix well until the batter is smooth.
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9
Add the beaten eggs in 3 parts and continue to stir with a wooden spatula all the time.
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10
When you drop the batter from a spatula and the batter falls down from the spatula very slowly, it is ready.
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11
Put the batter into a piping bag and pipe the batter into 5 cm diameter dome shapes.
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12
Spray plenty of water and smooth out the top of the domes gently with your finger.
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13
Bake in the oven preheated to 180C for 30 to 35 minutes.
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14
After golden brown, take out of the oven and leave the choux pastries to cool on a cooling rack.
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15
Put the corn flour, egg yolks, and sugar in a sauce pan and whisk until smooth with a balloon whisk.
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16
Add the soy milk little by little and mix well.
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17
Heat over medium heat and continue to stir constantly with a wooden spatula so as not to burn the bottom of the pan.
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18
Boil gently until the mixture is smooth, then remove from the heat.
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19
Stir in the rum and transfer to a bowl.
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20
Cover tightly with cling wrap.
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21
Cut the choux pastries horizontally in half and fill the cavities with the cream.
