Ingredients: Puff pastry sheet (I used “light” one from Hofer (Aldi) with 30% less fat) 80 g cornstarch + vanilla extract (or 2 vanilla pudding mixes (Oetker) at least where I’m from…) 0.5 L soy milk 36 Sussli tablets (0-cal&tooth-friendly sweetener from Hofer/Aldi) OR equivalent to 9 TBS sugar Rum essence (the exact quantity depends on your preference/product – add gradually and smell if it’s intense enough) Aquafaba (chickpea water) from one 400 g can Soy whipping cream (I used Soyatoo 300 mL) Powdered erythritol/sugar (optional) Preparation: Thoroughly poke the puff pastry sheet using a fork before baking at 175°C for 15 minutes. Keep an eye on it as it can inflate and poke it again…