Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cream puffs with soy milk. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Cream Puffs with Soy Milk is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Cream Puffs with Soy Milk is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have cream puffs with soy milk using 12 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Cream Puffs with Soy Milk:
- Take Choux Pastry
- Take 100 ml Soy milk
- Make ready 50 ml Vegetable oil
- Take 1 pinch Salt
- Get 50 grams Plain flour
- Take 2 medium Eggs
- Take Soy Milk Cream Filling
- Get 400 ml Soy milk
- Get 3 Egg yolk
- Make ready 3 tbsp Corn flour
- Prepare 50 grams Sugar
- Take 1 tbsp Rum
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Steps to make Cream Puffs with Soy Milk:
- Cut off the tip of a piping bag and set a nozzle in. (If you don't have any nozzles, don't worry. Use the prepared bag as it is.) Preheat the oven to 180°C and line the baking sheet with baking paper.
- Put the soy milk, vegetable oil, and salt in a sauce pan. Heat the pan over medium heat and stir with a wooden spatula. After bringing to a boil, remove from the heat and add the sifted flour. Mix well until the batter is smooth.
- Add the beaten eggs in 3 parts and continue to stir with a wooden spatula all the time. When you drop the batter from a spatula and the batter falls down from the spatula very slowly, it is ready.
- Put the batter into a piping bag and pipe the batter into 5 cm diameter dome shapes. Spray plenty of water and smooth out the top of the domes gently with your finger. Bake in the oven preheated to 180°C for 30 to 35 minutes. After golden brown, take out of the oven and leave the choux pastries to cool on a cooling rack.
- Put the corn flour, egg yolks, and sugar in a sauce pan and whisk until smooth with a balloon whisk. Add the soy milk little by little and mix well. Heat over medium heat and continue to stir constantly with a wooden spatula so as not to burn the bottom of the pan.
- Boil gently until the mixture is smooth, then remove from the heat. Stir in the rum and transfer to a bowl. Cover tightly with cling wrap.
- Cut the choux pastries horizontally in half and fill the cavities with the cream.
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