Pre-heat your oven to 200C / 400F / gas mark 6 and cover a large baking tray with baking paper.

In a large saucepan add the soya milk, vegan butter, sugar and salt.

Place over a medium-high heat and cook until the butter has melted and it has come to a boil

Remove the saucepan from heat and add the flour. Beat the flour until the liquid until no lumps remain.

Return the saucepan to medium-high heat and cook, and continue to beat frequently until the dough is pulling together into one dough ball.

Take the saucepan back off of the heat and let the dough cool until just warm.

Add roughly 50g of the egg replacer and beat well into the dough ball.

Repeat until the egg replacer is fully incorporated and a shiny paste has formed.

Fill a large piping bag with the choux pastry and cut off the tip.

Pipe mounds of the choux pastry onto the baking sheet. Use a wet finger to press down any pointy bits that might catch in the oven.

Place into the oven and bake for 25 - 30 minutes or until puffed up and golden.

Remove the profiteroles from the oven and poke a small hole in the base of each one so they don’t collapse then leave them to cool on a wire rack.

Once completely cool, whip up the vegan cream and icing sugar until thick and holding its shape.

Once filled, serve with chocolate sauce or your favourite berry compote.