4 servings
- 16 cream puffs
- 1 cup rice milk
- 25 g rice flour
- 5 tablespoons cane sugar
- 4 tablespoons limoncello liquor
- 4 little squares plain chocolate
- 2 tablespoons veggie cream
- 1 ½ tablespoon veggie margarine
- Turmeric
Supposing you are able to find the vegan cream puffs ….
Heat the rice milk in a little bowl. Add a teaspoon of veggie margarine. Once melted, add caster sugar and stir until liquefied. Pour the limoncello liquor into it and add as much turmeric to have an inviting yellow colour. When boiling, slowly add the rice flour using a sieve and whisk energetically over low heat to avoid the formation of lumps. Once sufficiently thick, turn off the heat and transfer the cream into another recipient. Allow to cool.
When ready, cut the cream puffs in half, fill them with the cream and close them placing one half on top of another. Put the profiteroles in the fridge, possibly in a air tight container, for a couple of hours.
Just before serving, heat the chocolate, the soy cream and the remaining veggie margarine in a bain-marie. Stir in until you have a liquid and shiny cream. Pour some teaspoon of chocolate cream on top of each cream puff and serve.
