3 rolls of puff pastry
2 tablespoons margarine
4 tablespoons brown sugar
250 ml whipping cream (vegan)
200 ml soy milk
1/4 vanilla bean
30 gr cornstarch
50 gr white sugar
1. Preheat oven to 200°C. Lay the three layers of puff pastry one above the other and from them obtain with the help of a cooking mold 5-6 donuts. Place the donuts on a baking sheet covered with greaseproof paper and grease them with melted margarine. Then cover them with brown sugar.
2. Bake for 10-15 minutes and cool them down completely. Meanwhile, put a small pot on the stove with the soy milk, and once came to a boil add the contents of the vanilla bean, white sugar and cornstarch and keep stirring constantly to avoid lumps.
3. After about 10 minutes the cream will be slightly congealed, halving its volume. Remove the pot from the heat and let it cool completely. Meanwhile whip the whipped cream and leave it in the refrigerator. Once the cream has cooled add it gradually to the whipped cream while continuing to knead with the whisk. When you have reached a fluffy mixture put it in a sac-a -poche with a starry nozzle.
4. Halve the puff pastry donuts and cover the basics with chantilly cream, then place the tops and close them together.