Filled Choux Bun Stack
1 hr 10 min.
ready in 3 h. 10 min.
- For the profiteroles
- ¼ cup dairy-free margarine
- ⅔ 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
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.