70g rice flour
Soy Creme Patisserie:
450ml soy milk
55g caster sugar
For the creme patisserie:
Whisk all ingredients in a pan and cook over a medium heat until thick.
Remove from heat and cover with non-stick baking paper.
Refrigerate for at least an hour.
To make pear creme patisserie:
Stew 3 pears until soft, puree and add to creme patisserie with 1/4 cup of softly whipped cream.
|Creme Patisserie, Pear Puree and Cream|
Preheat oven to 220 degrees Celsius.
Heat water and margarine for profiteroles in a pan.
Once boiling, remove from heat.
Add flour and beat with a wooden spoon until mixture leaves the side of the pan.
|Profiterole Mix - Ready for eggs to be added|
|Profiterole Mix - Just after 2 eggs have been added|
Place mixture into a piping bag and pipe rounds onto a baking tray lined with non-stick baking paper.
Bake for 25 minutes or until puffed up and golden.
|Profiteroles - Just out of the oven|
|Profiterole - Cross in the base|
Once cooled fill the profiteroles with the creme patisserie.
Serve with fresh strawberries and a drizzle of melted chocolate and strawberry coulis.
Tips and tricks:
- Just omit the cream if you want to make dairy-free creme patisserie
|Creme Patisserie and Pear Puree|
- If you're after a rustic look, just drop tablespoonfuls of mix onto the tray rather than piping
- The cross in the base after cooking the profiteroles is to allow steam to escape, preventing them from going soggy so you can just stab a hole in the side if you aren't too worried about presentation.