Miniature Tofu Custard Cream Puffs

1 pkg.	Sunrise Peach Mango Flavour Tofu Dessert
3 tbsp.	pure maple syrup
Pinch of	salt
¼ cup and another ¼ cup	Sunrise Unsweetened Soya Beverage 1.89L , do not combine the amounts

In a blender, purée the tofu dessert, maple syrup, salt, and ¼ cup + 1 Tbsp soy milk until smooth.
Pour the mixture into a saucepan and bring to a simmer.
Whisk the arrowroot powder into the remaining ¼ cup almond/soy milk until smooth.
Pour the arrowroot mixture into the saucepan and whisk well to combine.
Turn down the heat to medium-low and continue whisking until the mixture thickens, 1 to 2 minutes.
Take off heat. Transfer to a bowl and cover. Place in the fridge for a minimum of 3 to 4 hours or overnight to set.
While the custard is setting, prepare the pastry. Take a bake tray and line with parchment paper. Preheat oven to 425 degrees.
Heat the milk, butter, and salt over medium heat until scalded.
When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough and pulls away from the side of the pot.
Cook, stirring constantly, over low heat for 2 minutes.
Put the hot dough into the bowl of a stand mixer fitted with a paddle.
Add the eggs and beat until the eggs are incorporated into the dough and the mixture is thick, about 1 minute.
Place the dough mixture into a piping bag and twist.
Pipe the dough mixture into round shapes 2.75” by 2.75”
Bake for 15-18 minutes or until the puff has doubled in size and is browned.
Cut each profiteroles into half crossways and pipe the custard in, and replace the top.

Sprinkle with powdered sugar or cocoa dust.