We recommend making the pastry cream the day before, only because there are so many steps in the rest of the recipe.
Do this step first to avoid running around to get it together when the time comes! Place a medium or large sieve over a mixing bowl. Set aside the butter in one tablespoon pieces.
Add the white chocolate, soy milk, vanilla extract, and pinch of salt to a small sauce pan. Mix until the chocolate dissolves and leave the mixture to simmer on medium heat. It will simmer pretty quickly, in a few minutes.
In a small or medium-sized mixing bowl, combine the sugar, cornstarch, and Just Egg. Mix with a whisk until evenly combined.
Once the milk mixture has started to simmer, slowly whisk in half of it into the Just Egg mixture.
Next, slowly whisk in all of the mixture from the mixing bowl back into the pot with the remaining milk mixture. Whisk continuously on medium heat to cook and thicken the mixture. It should be thick enough to see the streaks of the whisk in it.
Turn off the heat. Scoop the mixture from the pot into the sieve you prepared earlier. Using a rubber spatula, press it through the sieve to get rid of any lumps in the mix. Don’t forget to scrape the outside bottom of the sieve to get any of the mix that collects there.
Mix in one tablespoon of butter at a time while the mixture is still warm. The butter should melt and incorporate into the pastry cream.
Pour some of the pastry cream into a smaller bowl. We used about 1 cup of it to make the pink pastry cream.
Mix in red or pink gel food coloring until you acheive the color that you want. Place both pastry creams into seperate piping bags and allow to cool in the refrigerator.