“A new take on everyone’s favorite cream puff with a creamy chocolate filling made with tofu. Can't take the credit as it was created by Chef Nori Sugie for a CIA event, which combines flavores of both French and Japanese cooking.”

Ingredients Nutrition


  1. Make the Pastry:.
  2. Sift the flour and set aside.
  3. Combine milk, water, salt, sugar and butter and bring to a boil.
  4. Once boiled, turn the flame off and add the flour and stir.
  5. Turn the heat back on and stir until the dough pulls away from the sides of the pot.
  6. Transfer to a mixer with a paddle attachment and mix on medium speed adding the eggs one at a time.
  7. Pipe out into desired shape and brush with milk or eggwash.
  8. Bake at 350 F for 10 minutes and then lower the temperature to 325 F for 15 to 20 minutes with the vent open to dry the choux out further.
  9. Note: Use milk to adjust the consistency of the batter if it is too thick.
  10. Filling Directions:.
  11. In a blender, puree the tofu (House Food Organic Soft Tofu) and rum together until creamy and set aside.
  12. In a pot, whisk together the brown sugar, instant coffee, vanilla bean puree and coconut milk. Let simmer.
  13. In another bowl, bloom gelatin. Add to simmered ingredients.
  14. Add chocolate chips and mix until melted.
  15. Remove pot from the heat and fold in tofu cream.
  16. Let set and use as needed.
  17. Assembly:.
  18. Split the cream puffs horizontally and gently pull out any soft dough from the centers.
  19. Spoon the pastry cream into the puffs. Refrigerate until set, about 10 minutes. Serve.

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