Profiteroles with Veggie Cream

Ingredients

• 30 g egg replacer powder
• 60 g vegan butter
• 3 tsp sugar
• 60 g flour
• 250 ml soy cream (for whipping)
• 1 packet vanilla sugar
• 10 ml rum
• powdered sugar (for dusting)

Instructions

1. 1.

   Whisk the no-egg powder with 90 ml water and let it hydrate.

2. 2.

   Bring the butter, 125 ml water, and sugar to a boil. Add all the flour at once and stir, continuing to heat in the pot until the mixture thickens into a ball and a white film forms on the bottom despite stirring. Transfer the dough ball to a bowl and allow it to cool to lukewarm.

3. 3.

   Preheat the oven to 220 °C (fan) and line a baking tray with parchment paper, lightly misting it with water.

4. 4.

   Spoon the no-egg mixture into a hand mixer in small batches, mixing until homogeneous. Pipe walnut‑size dots onto the tray using a large star tip, spacing them apart. Bake for 10 minutes, then reduce heat to 200 °C and bake another 20–25 minutes until golden brown. Do not open the oven door during baking.

5. 5.

   Remove the finished profiteroles and cool on a wire rack.

6. 6.

   Whip the soy cream with vanilla sugar until stiff peaks form, fold in rum, slice the profiteroles horizontally, fill with whipped cream, and replace the tops.

7. 7.

   Dust with powdered sugar before serving.