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1
Make the Pastry:
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2
Sift the flour and set aside.
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3
Combine milk, water, salt, sugar and butter and bring to a boil.
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4
Once boiled, turn the flame off and add the flour and stir.
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5
Turn the heat back on and stir until the dough pulls away from the sides of the pot.
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6
Transfer to a mixer with a paddle attachment and mix on medium speed adding the eggs one at a time.
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7
Pipe out into desired shape and brush with milk or eggwash.
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8
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.
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9
Note: Use milk to adjust the consistency of the batter if it is too thick.
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10
Filling Directions:
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11
In a blender, puree the tofu (House Food Organic Soft Tofu) and rum together until creamy and set aside.
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12
In a pot, whisk together the brown sugar, instant coffee, vanilla bean puree and coconut milk. Let simmer.
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13
In another bowl, bloom gelatin. Add to simmered ingredients.
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14
Add chocolate chips and mix until melted.
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15
Remove pot from the heat and fold in tofu cream.
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16
Let set and use as needed.
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17
Assembly:
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18
Split the cream puffs horizontally and gently pull out any soft dough from the centers.
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19
Spoon the pastry cream into the puffs. Refrigerate until set, about 10 minutes. Serve.
