Tofu Cream Puffs
1,795 views · Published 6 January 2015 · 6:58 · Indexed 19 October 2026
Channel: East Meets Kitchen · 2015 · Howto & Style
TOFU CREAM PUFFS Ultra-light choux puffs filled with a rich tofu cream (This recipe makes about 30 medium-sized puffs) Ingredients Pastry Cream: * 1/2 cup San Sui Silken Tofu, (use about 1/2 block tofu) * 1/2 cup Vitasoy Sweetened Refrigerated Soymilk * 1/4 packet gelatin (1/4 tbsp.) * 1 egg * 2 1/2 tbsp. sugar * 1/2 tsp. vanilla extract * 1/8 tsp. salt * 2 tbsp. cornstarch * 1 tbsp. unsalted butter * 3/4 cups heavy cream * 1-2 tbsp. green tea powder (optional for flavoring) Pate a Choux: * 1 cup water * 6 tbsp. butter * 2 tbsp. sugar * pinch of salt * 1 1/3 cups all-purpose flour * 4 eggs + 2 egg whites Directions For P?te ? Choux: 1. Bring water, butter, sugar, and salt to a boil. 2. Add in flour and take mixture off heat. With a wooden spoon, stir until mixture is combined. Return to heat and continue stirring until mixture comes together in a ball. Transfer dough to a mixing bowl and set aside to cool for 5-6 minutes. 3. On low to medium speed, add in eggs one at a time until mixture is smooth. 4. Put mixture into a piping bag and pipe into ping pong-shaped balls, 1 1/2 to 2-inches apart. 5. Bake at 425 degrees Fahrenheit for 10 minutes. Then 375 degrees for about 10-12 minutes. 6. Once cooled, choux puffs can either be filled or frozen for up to 2 weeks. For Pastry Cream Filling: 1. Bloom gelatin in 3-4 tbsp. of water. 2. Then in a bowl, combine egg, sugar, vanilla, salt, and cornstarch. 3. In a small saucepan, bring soymilk to a boil. Stir in bloomed gelatin to dissolve. Turn heat down to medium. 4. Whisk a little of the soymilk mixture into egg mixture to temper. Then pour egg mixture back into the pot. Whisk constantly and cook until mixture thickens slightly, about 30 seconds to 1 minute. 5. Take mixture off the heat and strain into a bowl. 6. Stir in butter and set aside to cool for 4-5 minutes. 7. Meanwhile, in a blender, blend silken tofu until smooth. 8. Fold in 1/2 cup of blended tofu and refrigerate for 3-4 hours or until set. Preparing Cream Puffs: 1. To prepare cream puffs, whip heavy cream until stiff peaks and fold into set pastry cream. Pastry cream may initially be stiff, so whisk gently until smooth before folding in whipped cream. 2. Fill pastry bag fitted with an Eclair tip. Fill cream puffs from the bottom of the puff until full.
