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Saint Joseph's Pastry

Saint Joseph's Pastry

Lightly sweetened cannoli or custard filling in classic crisp pâte à choux shell.
5 from 2 votes
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Prep Time 2 hours
Servings 6

Ingredients
  

For the Pâte à Choux

  • 1 cup Plant Milk 237ml
  • 2 Tbs Vegan Butter 28ml
  • 4 teaspoons Sugar 18g
  • pinch salt
  • 1 cup Cake Flour 120g
  • 1 Tbs Chickpea Flour
  • 1 Tbs Egg Replacer
  • 3 teaspoons Baking Powder
  • ¼ teaspoon Xanthan Gum
  • 1 teaspoon Methocel
  • ¼ cup Water 60ml
  • ¼ cup Aquafaba 60ml
  • 1 teaspoon Vinegar 5ml

For the Cannoli FIlling

  • 8 ounces Firm Tofu 226g
  • ½ cup Confectioner's Sugar 60g
  • 1 cup Whipped Cream
  • 1 cup Mini Chocolate Chips

Instructions
 

For the Pâte à Choux

  • Preheat the oven to 450℉ *see notes above
  • Sift the flour, chickpea flour, baking powder, xanthan & methocel together
  • Combine the water, aquafaba, vinegar & egg replacer whisk smooth
  • In a medium pot combine the milk, vegan butter, salt & sugar & bring to a rolling boil then add all the dry ingredients stir to combine well with a wooden spoon
  • Transfer this dough to the work bowl of an electric mixer & on low speed mix smooth while adding the aquafaba/water mixture a few tablespoons at a time allowing for absorption before adding more liquid until all the liquid is incorporated then whip on high speed for 20 seconds to smooth
  • Transfer this dough to a pastry bag fitted with Ateco #824 tip & pipe 3" rounds onto a parchment lined sheet pan
  • Bake for 15 minutes then turn the oven down to 400°F for 24 more minutes. Cool in oven after shutting it off for another 5 minutes

For the Cannoli Cream

  • Press the firm tofu to get out as much liquid as possible then place in a food processor & process smooth to resemble ricotta cheese
  • Transfer this tofu ricotta to a large mixing bowl & fold in the sifted confectioners sugar
  • Whip the cream to firm peaks then fold into the ricotta mixture then fold in the mini chocolate chips
  • Split the cold pâte à choux rounds & fill with cannoli then place the tops back on & sprinkle with confectioners sugar & an optional buttercream rose for decor

Notes

Be sure to read all the notes for success above the recipe
Storage Saint Joseph's Pastry must be kept refrigerated & will stay fresh for up to 4 days
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