Filled Choux Bun Stack

Average: 0 (0 votes)
(0 votes)
Filled Choux Bun Stack
share Share
bookmark_border Copy URL
1 hr 10 min.
ready in 3 h. 10 min.
Ready in


For the profiteroles
¼ cup dairy-free margarine
cup water
½ cup flour (heaped)
1 teaspoon caster sugar
1 pinch salt
2 large eggs (beaten)
For the filling
2 cups unsweetened Soy yogurt
1.333 cups powdered sugar
¼ cup Corn starch
¼ cup water
vanilla extract
For the chocolate sauce
1 ounce dairy-free margarine
5 ounces dark dairy-free chocolate (70% cocoa solids)
1 tablespoon Golden syrup
4 tablespoons Soy milk
How healthy are the main ingredients?
Soy milksaltegg

Preparation steps

Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.
Heat the margarine and water in a pan, bring to a boil, then remove from the heat. Tip in the flour, sugar and salt, beating constantly, until the mixture leaves the sides of the pan and forms a ball. Cool for 10 minutes.
Beat in the eggs, one at a time, until thick and shiny. Spoon 15-20 mounds well apart on the baking trays. Bake for 20-25 minutes until golden and puffed. Make an incision in the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to dry out. Place on a wire rack to cool.
Mix together the soya yoghurt and icing sugar in a pan.
Mix the cornflour with the water to a paste and stir into the yoghurt mixture. Heat, stirring and bring to a boil. Simmer gently, stirring until thick. Stir in the vanilla.
Put into a bowl and cover with cling film, placing it directly on the surface of the cream. Chill for at least 2 hours.
For the chocolate sauce: heat all the ingredients in a pan over a low heat, stirring until melted. Remove from the heat and set aside to cool and thicken.
Spoon the cream into a piping bag. Split the buns in half and pipe cream into each half and replace the tops. Arrange on a serving dish and spoon over the chocolate sauce.