Vegan White Profiteroles with Raspberry

1. Mix the egg substitute powder with water.

2. Mix the flour and cornflour in a bowl.

3. Put the soy drink in a saucepan and bring to the boil with salt. Add the vanilla sugar and margarine and let them dissolve/melt.

4. Boil the liquid and stir in the flour mixture. Stir constantly until a dough forms. Leave on the heat for about 1 minute to absorb the last of the liquid.

5. Remove the pot from the hob. Put the dough in a bowl and gradually stir in the egg substitute mixture and baking powder.

6. Let the dough rest for 10 minutes. Meanwhile, line a baking sheet with baking paper and preheat the oven to 220 degrees top/bottom heat.

7. Pour the dough into a piping nozzle and use it to place walnut-sized dollops on the baking sheet.

8. Put the baking sheet in the oven for 25 minutes.

9. In the meantime, prepare the filling. To do so, beat the vegan whipping cream with cream stiffener and vanilla sugar until stiff and sprinkle in the icing sugar.

10. Wash the raspberries, mash them with a fork and fold them into the vegan cream substitute.

11. Wash the raspberries, mash them with a fork and fold them into the vegan cream substitute.

12. Pour the raspberry filling into a piping bag with a doughnut filler nozzle. Prick the middle of the profiteroles with the nozzle and fill with cream with a little pressure.

13. Drizzle the top halves of the profiteroles with the melted white vegan chocolate and sprinkle with pistachios.