Transfer mixture to bowl of electric mixer.Beat for 1 minute to cool; add 3 eggs and beat until incorporated. If mixture is too stiff, add one more egg.
Transfer mixture to pastry bag with large star tip. Pipe individual choux buns onto parchment-lined baking sheet. Bake about 25 minutes or until golden brown and firm. Cool completely before filling with Soymilk Pastry Cream.
To make Soymilk Pastry Cream: In saucepan, whisk together 1 1/2 cups soymilk and 1/2 cup sugar. In bowl, whisk together remaining soymilk and cornstarch; whisk in eggs and egg yolk.
Bring soymilk mixture to boil; whisk slowly into egg mixture. Transfer soymilk and egg mixture back into saucepan. Cook over low heat, whisking constantly, until mixture simmers. Cook for one minute more, whisking until smooth and thick. Remove from heat; whisk in vanilla and transfer to bowl. Press plastic wrap directly onto surface; refrigerate until cold.
To assemble Profiteroles: Beat cold pastry cream to soften; transfer to pastry bag with small round tip. Poke a small whole in each choux bun; fill choux buns with pastry cream.
Caramelize 2 cups sugar; dip tops of profiteroles into caramel to glaze.
Recipe developed in partnership with the Culinary Institute of America.