Nutty Soy Milk Cream Puffs
Creating Creamy and Nutty Puffs Using Traditional Soy Milk
Traditionally, cream puffs are filled with sweet or rich creams like whipped cream or chocolate, which can sometimes be overly sweet or heavy. This recipe reinvents the classic choux pastry by incorporating traditional Korean soy milk, resulting in a wonderfully nutty and savory filling that’s neither too sweet nor too rich. It’s a delightful dessert perfect for everyone, especially children or those who might typically shy away from soy. This delicious treat offers a unique way to enjoy the wholesome flavor of soy, making it a great conversation starter and a delightful discovery. (Even friends who usually dislike soy absolutely loved these!)
Choux Pastry Ingredients
- 325g Water
- 280g Butter
- 2g Salt
- 260g All-purpose flour
- 520g Eggs
Nutty Soy Cream Ingredients
- 450g “Jungsung Food” Rich Soy Milk
- 450g “Jungsung Food” Black Soy Milk
- 250g Heavy cream
- 226g Sugar
- 54g Butter
- 90g Cornstarch
- 2g Vanilla extract
- 450g “Jungsung Food” Rich Soy Milk
- 450g “Jungsung Food” Black Soy Milk
- 250g Heavy cream
- 226g Sugar
- 54g Butter
- 90g Cornstarch
- 2g Vanilla extract
Cooking Instructions
Step 1
First, sift the all-purpose flour intended for the choux pastry. This step helps to create a smoother, lighter dough.
Step 2
In a saucepan, combine the water, butter, and salt. Place it over low heat and use a double boiler (bain-marie) method to melt the ingredients. Stir gently until the butter is fully melted and well incorporated with the water.
Step 3
Once the butter and water mixture is warm, add all the sifted flour at once. Stir vigorously with a spatula or mixer until a cohesive dough forms and no dry flour streaks remain. Ensure the dough comes together in a smooth ball.
Step 4
After the dough has formed, transfer the saucepan to the stove over low heat. Continue to mix rapidly for about 1 minute and 30 seconds. This process helps to evaporate some moisture from the dough, contributing to a crispier puff.
Step 5
Remove the dough from the heat and let it cool slightly for a few minutes. Then, gradually add the eggs, one at a time, while whipping continuously with a whisk or electric mixer. Be sure not to add all the eggs at once, as this can cause the dough to separate. Continue whipping until the dough is smooth, glossy, and reaches a ribbon stage (where it falls from the whisk in a thick ribbon).
Step 6
Transfer the finished choux dough into a piping bag fitted with a round tip. If you don’t have a piping bag, a sturdy zip-top bag with a corner snipped off will also work.
Step 7
Line a baking sheet with parchment paper. Pipe the dough onto the prepared baking sheet in mounds about 3cm (1.2 inches) in diameter, leaving ample space between each puff to allow for expansion.
Step 8
Lightly mist the piped dough mounds with water using a spray bottle. This helps prevent the surface from drying out too quickly and encourages even puffing in the oven.
Step 9
Gently wet your fingertip with water and lightly tap down any peaks or sharp edges on the surface of the piped dough. This creates a more uniform shape and prevents burning.
Step 10
Bake in a preheated oven at 160°C (320°F) for 10 minutes. Then, increase the temperature to 180°C (350°F) and bake for another 20-25 minutes, or until the puffs are golden brown, firm, and hollow-sounding when tapped. Adjust baking time and temperature as needed based on your oven’s performance. (Note: In the original Korean text, the temperature adjustment was 160°C top/200°C bottom for 10 mins, then 180°C top/150°C bottom. This English version uses a more standard two-stage baking approach for choux puffs.)
Step 11
In a chilled bowl, whip the heavy cream until stiff peaks form. Ensure the cream is well chilled for best results; it should hold its shape when the whisk is lifted.
Step 12
In a separate mixing bowl, combine all the cream filling ingredients except the butter: the rich soy milk, black soy milk, sugar, cornstarch, and vanilla extract. Whisk thoroughly to ensure the cornstarch is fully dissolved and no lumps remain.
Step 13
Add the rich soy milk from the previous step to the combined soy milk mixture. Whisk until smooth, incorporating the nutty flavor of the soy milk.
Step 14
Repeat the process from step 12, this time adding the black soy milk to the mixture and whisking until well combined. Aim for a harmonious blend of both soy flavors.
Step 15
Finally, add the melted butter (54g) to the combined soy cream mixture. Whisk everything together until smooth and creamy. The butter will enhance the richness and texture of the filling.
Step 16
Place the prepared soy custard cream into the freezer to chill thoroughly. It needs to be very cold before mixing with the whipped cream.
Step 17
Once the baked choux shells have cooled completely on a wire rack, they are ready to be filled. Ensure they are at room temperature.
Step 18
Divide the whipped cream in half. Gently fold one half of the whipped cream into the chilled rich soy custard and the other half into the chilled black soy custard. Mix until just combined, maintaining a light and airy texture.
Step 19
Transfer each of the two flavored soy cream fillings into separate piping bags.
Step 20
Using a piping bag, carefully inject the soy cream filling into the cooled choux shells through a small hole in the bottom or side. Fill generously but avoid overfilling to prevent the shells from breaking.
Step 21
For the best experience, place the filled cream puffs in the freezer for about 10-15 minutes to firm up slightly before serving. Enjoy these refreshing and nutty soy milk cream puffs!
