10-12 servings
- 500 g (17.60 oz) white flour
- 70 g (2 ½ oz)caster sugar plus the sugar for the garnish
- 70 g (2 ½ oz) veggie margarine, melted
- 2 tablespoons corn starch
- 1 ½ cup of soy milk
- 1 g powdered vanilla
- 25 g (0.88 oz) fresh yeast
- 250 ml soy milk
- 185 g (6 1/2)oz) cane sugar
- 40 g (1.40 oz)white flour
- 45 g (1.60 oz)veggie margarine, chopped
- 50 g (1.70 oz) cocoa powder
Mix the flour with the corn starch and the salt and place it on a clean surface. Make a well in the center. Add the sugar and the melted margarine. Mix with a fork. Add the yeast melted in the cup of warm soy milk and the corn starch. Bring in the flour until you have a dough you can work with the hands. The dough should be silky and elastic. So, add some warm soy milk.
Place the dough in a bowl and cover with a table cloth. Put to rise in a warm place for about 2 hours. After this time, bring the dough and work it by hands. Divide it in little balls and fry them. As soon as they are cooked, sprinkle with caster sugar.
For the cream:
Mix the cane sugar and the flour in a pot. Slowly pour the soy milk into the pot. Add the margarine and let it cook over small heat until the mixture starts to boil and thicken. Turn off the heat and add the cocoa powder. Mix well.
Fill the profiteroles with the chocolate cream using a pastry bag.
It’s quite common to see in Italy this kind of fried profiteroles during Mardi Gras time, usually filled with classic custard.
