Soy Milk Cream Puff Flight: A Soy Chef Winning Recipe

Creighton Ward’s Soy Milk Cream Puff Flight

Pumpkin Pie, Dark Chocolate Cherry Pistachio, and Brown Butter Blueberry Cream Puffs.

This wonderful array of cream puffs will have everyone talking. Creighton stepped up her game during the competition by both piping in the filling the old-fashioned way, and cutting off the tops and filling, using the caps as part of the presentation. Very creative.

You get to choose which option you like the best, or do all three like Creighton did!

Prepare Your Cream Puffs

Getting ready: Line a baking sheet with parchment paper and place in the freezer.

Step 1: Make the Craquelin

Note: Craquelin is a dough-like cookie used to complement pastry items.

Craquelin Ingredients:

• 4 oz. butter, softened/at room temperature.

• 4 oz. brown sugar

• 6 oz. soy flour (made from milling and sifting whole soy beans, spice grinder can be used)

(Yes. Creighton really did this!)

Directions:

1. In the bowl of a mixer, beat butter and sugar together, then add flour in parts of 3 and beat until it is the consistency of pie dough (with a paddle attachment).

2. Place dough on a table and press together.

3. Wrap dough in plastic wrap and place dough in freezer to chill while making the Pate a Choux.

4. Following the preparation of the Pate a Choux (Step 2 below), place the chilled dough between two sheets of parchment paper and roll out until it is very thin. (About the thickness of 3-5 sheets of paper)

5. Roll the chilled dough and cut into circles equal to or slightly smaller than the diameter of the Pate a Choux that you have piped onto the chilled parchment paper on the baking sheet. Keep Craquelin disk in freezer until ready to use.

6. Use the craquelin to top the Pate a Choux before baking.

Step 2: Make the Pate à Choux

Preheat oven to 400 degrees.

Soy Milk Pate à Choux Ingredients:

• 4 fl. oz. soy milk

• 4 fl. oz. wáter

• ¾ teaspoon salt

• 1 teaspoon sugar

• 5 oz. AP flour

• 3.5 oz. butter

• 5 eggs

Directions:

1. In a saucepan, combine the milk, water, salt, sugar, and butter and heat to a boil.

2. Once boiling, add in flour and cook till mixture coats the bottom of the pan.

3. Remove from heat and mix in a stand mixer with a paddle attachment.

4. Add in the eggs one at a time.

5. Pipe into desired shapes on parchment paper on a pre-chilled baking sheet, top with craquelin, and bake at 400° F for 10 minutes, then 325° F for 18 minutes.

NOTE: Bake the cream puffs until they feel “light.” If they feel heavy, they’re not ready. DO NOT open the oven door for the first 10 minutes of baking.

Step 3: Prepare your Pastry Cream, Cream Puff Fillings, and Toppings

Soy Milk Pastry Cream Ingredients:

• 2 cups soy milk

• 3.8 oz. sugar

• 90 grams egg yolk

• 1.25 oz. cornstarch

• 1 oz. butter

Directions:

1. In a saucepan, heat milk and half of the sugar to a boil.

2. In a separate bowl, combine the egg yolk, the rest of the sugar, cornstarch, and mix.

3. Temper the egg mixture with the boiling milk, then return to the heat and cook until thickened.

4. Put in a bowl over ice and fold in butter.

5. Let chill in the refrigerator.

Moving on to prepare your filling(s) and fill your cream puffs!

Option 1: Pumpkin Pie Cream Puff

Pumpkin Tofu Filling Ingredients:

• 2 oz. pumpkin puree

• 2 oz. silken tofu

• 1 oz. brown sugar

• Clove, 1 pinch, (less than 1/8 tsp)

• All Spice, 1 pinch, (less than 1/8 tsp)

• Nutmeg, 1 pinch, (less than 1/8 tsp)

Directions:

1. In a bowl, combine all ingredients and mix with a whisk.

2. Put into a piping bag and fill the cream puff, being careful not to overfill.

Option 2: Spiced Apple Cream Puff

Spiced Apple Filling Ingredients:

• ½ cup apple filling

• Cinnamon 1 pinch, (less than 1/8 tsp)

• Nutmeg 1 pinch, (less than 1/8 tsp)

• Clove 1 pinch, (less than 1/8 tsp)

• All Spice 1 pinch, (less than 1/8 tsp)

Directions:

1. Combine all ingredients in a bowl and fold with spatula.

2. Use a piping bag to fill cream, cut just the very top off the cooled cream puff to fill.

3. The top of the cream puff can be placed over the filled cream puff ready to garnish prior to serving.

Option 3. Caramel Cream Puff

The caramel sauce can be used on any cream puffs as a garnish as well as on the Caramel Pastry cream puff.

Caramel Sauce Ingredients:

• ½ cup sugar

• 3 oz. butter

• ¼ cup heavy cream, room temperature

Directions:

1. In a saucepan, dry-caramelize the sugar.

2. Add in butter and stir until melted.

3. Add in room temperature heavy cream and stir.

Caramel Pastry Cream Filling Ingredients:

• 186 grams Soy Milk Pastry Cream

• 2 Tablespoons of Caramel

Directions:

1. Combine all ingredients in a bowl and fold with spatula.

2. Put into a piping bag and fill the cream puff, being careful not to overfill.

3. OR, cut off the very top of a cooled cream puff and fill.

Option 4: Dark Chocolate Cherry Pistachio Cream Puff

• Cherry Pastry Cream Ingredients:

• 186 grams soy milk pastry cream

• 2 Tablespoons of Cherry filling

Directions:

1. Combine all ingredients in a bowl and fold with spatula and use to fill cream puff.

2. Cut just the top off each cream puff before filling.

3. Set cream puff top aside to use with garnish prior to serving.

Dark Chocolate Pistachio Ganache Ingredients:

• 4 Tablespoons dark chocolate

• ½ chopped Pistachios

Directions:

1. Melt the dark chocolate and combine with the pistachios.

2. Use immediately to coat the filled cream puff.

Option 5: Brown Butter Blueberry Cream Puff

Brown Butter Glaze Ingredients:

• 2 oz. butter

• 1 oz. soy milk

• 2 Tablespoons lemon juice

• 1 Tablespoon cornstarch

• ½ cup powdered sugar

Directions:

1. Brown the butter in a skillet.

2. Add the remaining ingredients, making a cornstarch slurry with the lemon juice and cornstarch.

3. Whisk to combine.

4. Cook until slightly thickened.

Set aside to use before serving.

Blueberry Pastry Cream Ingredients:

• 186 grams soy milk pastry cream

• 2 Tablespoons of Blueberry filling

Directions:

1. Combine all ingredients in a bowl and fold with spatula and use to fill the cream puff.

2. Cut off the very top of each cooled cream puff and fill.

Step 5: Plate Your Cream Puffs!

Ginger Whipped Cream Ingredients:

• 250 grams heavy cream

• 25 grams powdered sugar

• 1 teaspoon ginger powder

Directions:

1. Combine all in a bowl and whisk till stiff peaks form.

2. Use to garnish the plate when cream puffs are all filled.

Caramel sauce and other glazes can be used as a garnish before serving.

Get ready to dazzle your friends and family!