Cream Puffs
While standard cream puff doughs have one stick of butter or margarine and four whole eggs, we've managed to cut back considerably on the fat without sacrificing the flavor. The tofu filling is a surprise replacement for whipped cream or pastry cream and we think it's quite delicious.
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 pound soft silken tofu
  • 1/2 cup maple syrup
  • 3/4 teaspoon vanilla extract

    Cream Puffs:
  • 1 cup water
  • 1/4 cup walnut oil
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 large egg whites

1. Make the filling: In glass measuring cup, sprinkle gelatin over water. Let stand five minutes until softened. Place cup in a pan of simmering water and heat one minute until gelatin has dissolved. In a food processor, puree tofu. Add maple syrup, vanilla, and gelatin; pulse to blend. Transfer to a bowl and refrigerate one hour or until soft, yet firm.

2. Meanwhile, make the cream puffs: Preheat oven to 425°F. line two large baking sheets with parchment paper or spray with nonstick cooking spray; set aside.

3. In a medium saucepan, bring water, walnut oil, and salt to a boil over high heat. Stir in flour and continue stirring vigorously for one minute or until mixture forms a ball and leaves sides of pan.

4. Remove from heat. Stirring constantly, add whole eggs and egg whites, one at a time, beating well after each addition. As you add each egg, the dough will separate but if you keep beating the dough, it will come back together.

5. Drop dough by rounded tablespoonfuls onto prepared baking sheets spacing them 2 inches apart and making 24 mounds. Bake 35 minutes until puffed and golden brown. Turn oven off and let puffs stand 15 minutes in the oven to dry out.

6. With a serrated knife cut cream puffs in half crosswise. Fill the bottom of each with 2 tablespoons of the tofu mixture. Replace the tops. Serve.

Nutritional Information
Per serving: 155 calories, 6.9g total fat, 0.9g saturated fat, 1.7g monounsaturated fat, 3.8g polyunsaturated fat, 0.4g dietary fiber, 6g protein, 18g carbohydrate, 35mg cholesterol, 127mg sodium.
Good source of: selenium.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 24 mini cream puffs (12 servings)

Prep Time