Plant-based Cream Puffs

For the pastry:

1. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
2. Bring the Becel® Plant-based Whipping Cream, Becel® Unsalted Plant Butter, water, salt, and sugar to a boil in a medium saucepan. Reduce heat and add the flour all at once. Cook the mixture, over medium heat, stirring constantly, for 1-2 minutes, until a dough ball is formed that pulls from the sides of the pan.
3. Transfer the pastry dough to an electric stand mixer with a paddle attachment. If using an electric hand mixer, transfer the dough to a large mixing bowl. Let the dough cool for a few minutes.
4. With the mixer running on medium speed, add the eggs, one at a time, to the bowl. Wait for each egg to be worked in before adding the next. Transfer the pastry dough, known as pâte à choux, to a pastry bag with large plain tip.
5. Pipe 2'' (5 cm) rounds of pastry dough onto the baking sheets, leaving about 8 cm (3'') between each. Bake for 20 minutes. Without opening the oven door, reduce the oven temperature to 350°F (175°C) and bake for another 10 minutes, or until golden brown. Allow the pastries to cool completely before filling.

For the filling:

1. Using an electric hand mixer or stand mixer, whip all ingredients on high until the mixture thickens and stiff peaks form.

For the chocolate ganache:

1. Combine the chocolate and Becel® Plant-based Whipping Cream in a microwave-safe bowl.
2. Microwave, stirring every 30 seconds, until completely melted and smooth.

Bringing it all together:

1. Split each pastry in half and fill with a scoop of whipped Becel® Plant-based Whipping Cream
2. Drizzle the warm chocolate mixture overtop the profiteroles. Serve immediately.