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
Scale
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.
