Cut off the tip of a piping bag and set a nozzle in. (If you don't have any nozzles, don't worry. Use the prepared bag as it is.) Preheat the oven to 180°C and line the baking sheet with baking paper.
Put the soy milk, vegetable oil, and salt in a sauce pan. Heat the pan over medium heat and stir with a wooden spatula. After bringing to a boil, remove from the heat and add the sifted flour. Mix well until the batter is smooth.
Add the beaten eggs in 3 parts and continue to stir with a wooden spatula all the time. When you drop the batter from a spatula and the batter falls down from the spatula very slowly, it is ready.
Put the batter into a piping bag and pipe the batter into 5 cm diameter dome shapes. Spray plenty of water and smooth out the top of the domes gently with your finger. Bake in the oven preheated to 180°C for 30 to 35 minutes. After golden brown, take out of the oven and leave the choux pastries to cool on a cooling rack.
Put the corn flour, egg yolks, and sugar in a sauce pan and whisk until smooth with a balloon whisk. Add the soy milk little by little and mix well.
Heat over medium heat and continue to stir constantly with a wooden spatula so as not to burn the bottom of the pan.
Boil gently until the mixture is smooth, then remove from the heat. Stir in the rum and transfer to a bowl. Cover tightly with cling wrap.
Cut the choux pastries horizontally in half and fill the cavities with the cream.
Story Behind this Recipe
The soy milk cream is very light and I tried to match with light choux pastries made with soy milk and vegetable oil, instead of butter.
Do not open the oven door while baking the choux pastries. If you open the door the pastries shrink. Bake well until even the cracks of the pastries look golden brown. Omit rum if you're giving these to children.