There is nothing quite like the delicate, airy texture of light choux pastry combined with the smooth, fragrant richness of milk tea cream. This Choux Pastry with Milk Tea Cream Recipe brings together classic French technique and the comforting familiarity of milk tea in a way that feels both sophisticated and utterly approachable. Whether you’re aiming to impress guests or indulge in a special treat, these golden puffs filled with creamy tea-infused goodness represent a delightful journey for your taste buds.
Ingredients You’ll Need
This recipe uses simple pantry staples that come together to create a pastry with a crisp shell and a luxuriously creamy filling. Each ingredient plays a pivotal role, from forming the perfect dough to delivering that unforgettable milk tea flavor.
- Water (1/2 cup/120 ml): Provides moisture and helps create steam in the oven for puffing up the choux pastry.
- Whole milk (1/2 cup/120 ml plus 1/2 cup for cream): Adds richness and tenderness to both the dough and the filling.
- Unsalted butter (1/2 cup/113 g): Contributes to flakiness and flavor in the pastry.
- Salt (1/4 teaspoon): Enhances all the flavors subtly.
- All-purpose flour (1 cup/125 g): The structure builder for the choux dough.
- Large eggs (4): Provide moisture, structure, and help create that airy texture.
- Vanilla extract (1 teaspoon, optional): Brings a lovely complementary aroma to both dough and cream.
- Black tea leaves or tea bags (2 teaspoons): The star ingredient for the milk tea flavor infusion.
- Heavy cream (1/2 cup/120 ml): For a silky, luscious cream filling.
- Granulated sugar (1/4 cup/50 g): Adds just the right sweetness to balance the tea.
- Cornstarch (1 tablespoon, optional): For thickening the cream to a custard-like consistency if desired.
How to Make Choux Pastry with Milk Tea Cream Recipe
Step 1: Prepare the Choux Pastry Dough
Start by heating water, milk, butter, and salt in a saucepan until the butter melts and the mixture comes to a gentle boil. This combination of fats and liquids is key to creating steam that will puff your pastry perfectly.
Step 2: Incorporate the Flour
Once boiling, quickly add the flour all at once. Stir vigorously until the dough forms a smooth ball that pulls away from the pan’s sides. This step cooks the flour and creates the backbone structure for your light pastry shells.
Step 3: Add the Eggs and Vanilla
Let the dough cool slightly to avoid scrambling your eggs. Then add eggs one by one, mixing thoroughly after each addition to achieve a glossy, smooth dough. Stir in vanilla extract if using, to add subtle warmth.
Step 4: Pipe and Bake the Choux
Transfer the dough into a piping bag with a round tip and pipe small rounds onto a parchment-lined sheet. Give each puff enough space to expand during baking. Bake at 375°F (190°C) for 20-25 minutes or until golden and hollow sounding when tapped.
Step 5: Brew the Milk Tea Base
Gently heat milk and tea leaves or bags until just simmering. Remove from heat to steep for about 5 minutes, then strain out the tea. This step infuses the milk with the aromatic flavors that define this recipe.
Step 6: Make the Milk Tea Cream Filling
Return the tea-infused milk to low heat and add heavy cream and sugar, stirring until the sugar dissolves. For a thicker cream, whisk in cornstarch dissolved in cold milk and cook gently until it thickens. Allow the cream to cool before whisking in vanilla.
Step 7: Fill the Puffs
Once the pastry shells are cooled, create a small hole underneath each puff and pipe the milk tea cream inside. These filled puffs are now ready to mesmerize your senses.
How to Serve Choux Pastry with Milk Tea Cream Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or finely ground tea leaves on top to enhance the visual appeal and hint at the tea flavor within. Fresh edible flowers or a drizzle of caramel also add a charming touch.
Side Dishes
This dessert pairs wonderfully with a simple cup of hot black tea or a refreshing jasmine iced tea, echoing the flavors in the cream. Fresh berries or a light fruit salad can offer a lively contrast to the creamy pastry.
Creative Ways to Present
Serve the filled choux puffs on a tiered serving platter for an elegant tea party atmosphere. Alternatively, create a croquembouche by stacking them into a cone shape and binding with spun sugar for a spectacular showstopper.
Make Ahead and Storage
Storing Leftovers
Keep any leftover choux pastry and milk tea cream separately, as the pastry shell can lose its crispness. Store the unfilled puffs in an airtight container at room temperature for a day or two, and refrigerate the milk tea cream in a sealed jar.
Freezing
You can freeze unfilled choux puffs by placing them in an airtight container or zip-top bag to prevent moisture. The milk tea cream is best frozen in portioned containers for up to one month. Thaw overnight in the fridge before use.
Reheating
To refresh the crispness of frozen or stored puffs, warm them in an oven at 300°F (150°C) for 5-7 minutes. Avoid microwaving as it can make the shells soggy. The cream is best enjoyed chilled, so no reheating necessary there.
FAQs
Can I use tea bags instead of loose tea leaves for the milk tea cream?
Absolutely! Using tea bags is an easy and convenient substitute. Just ensure you steep them long enough to infuse a strong flavor, around 5 minutes as the recipe suggests.
What if I want a thicker milk tea cream filling?
You can add the optional cornstarch dissolved in a little milk while gently heating the cream mixture. This will give you a custard-like cream that holds up beautifully inside the puffs without being overly firm.
How long does it take to make this recipe from start to finish?
The entire process takes about 1 hour and 10 minutes, including baking and cooling times. It’s a fairly quick project with truly impressive results for your effort.
Can I flavor the choux pastry dough differently?
Yes! Though the recipe calls for vanilla extract, you can experiment with citrus zest or a touch of almond extract to customize the dough’s subtle background note. Just be sure not to overpower the milk tea cream.
Is this recipe suitable for beginners?
Definitely. While choux pastry may sound intimidating, the steps here are straightforward and foolproof when followed carefully. The rewarding puffed shells and enticing cream filling make it well worth trying.
Final Thoughts
I truly hope you find as much joy making and eating this Choux Pastry with Milk Tea Cream Recipe as I do sharing it. It’s one of those desserts that feels both special and comforting, perfect for any occasion or simply a delightful treat for yourself. So grab your ingredients, dust off the piping bag, and dive into this tasty adventure—you won’t regret it!
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Choux Pastry with Milk Tea Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these delicate Choux Pastry puffs filled with a smooth and aromatic Milk Tea Cream. Perfectly golden and airy, the choux shells are baked to light perfection and filled with a creamy custard infused with black tea, creating a sophisticated dessert that combines classic French pastry technique with the beloved flavors of milk tea.
Ingredients
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (113 g) unsalted butter
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract (optional)
For the Milk Tea Cream Filling:
- 1/2 cup (120 ml) whole milk
- 2 teaspoons black tea leaves or 2 tea bags
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Heat Liquid Ingredients: In a medium saucepan, combine water, whole milk, butter, and salt. Heat over medium until the butter is fully melted and the mixture begins to boil, ensuring the heat is even for proper dough formation.
- Add Flour and Stir: Immediately pour in all the flour and stir vigorously with a wooden spoon. Continue stirring until the dough pulls away from the sides of the pan, forming a smooth ball which takes about 2 minutes. Remove from heat and allow to cool slightly so the eggs won’t cook when added.
- Incorporate Eggs: Add eggs one at a time into the dough, mixing thoroughly after each addition. This creates a smooth, glossy dough that will puff well during baking.
- Add Vanilla: If desired, stir in vanilla extract to enhance the flavor profile of the pastry dough.
- Pipe the Dough: Transfer the dough into a piping bag fitted with a large round tip. Pipe small rounds, about an inch in diameter, onto the prepared baking sheet. Make sure to space them to allow room for puffing.
- Bake Pastry: Place in the oven and bake for 20-25 minutes until the puffs are golden brown and sound hollow when tapped underneath. Remove and cool completely on a wire rack to prevent sogginess.
- Steep Tea: Meanwhile, heat whole milk and black tea leaves (or tea bags) in a small saucepan over medium heat until simmering. Turn off heat and steep for 5 minutes to infuse the milk with tea flavor. Strain to remove leaves or bags.
- Combine Cream Mixture: Return the infused milk to the saucepan, add heavy cream and sugar. Stir gently over low heat until the sugar dissolves completely and mixture is uniform.
- Thicken (Optional): If a thicker cream is preferred, dissolve cornstarch in a small amount of cold milk, add to the saucepan, and cook until thickened to a custard-like consistency. Remove from heat and cool.
- Flavor Cream: Once the cream has cooled to room temperature, whisk in vanilla extract for additional depth of flavor.
- Assemble the Puffs: Cut a small hole in the bottom of each cooled choux puff and pipe the milk tea cream inside. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the dough cools slightly before adding eggs to prevent them from cooking and ruining dough texture.
- Use a large piping tip to create uniform, evenly sized puffs for consistent baking.
- The cornstarch in the cream is optional but recommended for a firmer filling that holds its shape better inside the pastry.
- You can substitute black tea with Earl Grey or Assam for a different tea flavor profile in the cream.
- These pastries are best enjoyed fresh but can be refrigerated for up to 2 days.
