Description
This delightful recipe features light, airy choux pastry puffs filled with a smooth, aromatic milk tea cream. Perfect as an elegant dessert or a fancy snack, the choux pastry is baked to golden perfection and filled with creamy, subtly sweet milk tea custard, combining classic French technique with a popular Asian tea flavor.
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 and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside to prepare for piping the choux pastry dough.
- Heat Liquid Ingredients: In a saucepan over medium heat, combine water, whole milk, unsalted butter, and salt. Heat the mixture until the butter melts and the liquid reaches a boil.
- Add Flour and Form Dough: Quickly add all the flour at once to the boiling liquid. Stir vigorously with a wooden spoon until the dough becomes smooth and pulls away from the sides of the pan, about 2 minutes. Remove from heat and let it cool slightly.
- Incorporate Eggs: When the dough is cool enough to handle but still warm, add eggs one at a time, mixing thoroughly after each addition until the dough turns smooth and glossy.
- Add Vanilla Extract: Stir in vanilla extract if using, to infuse extra flavor into the dough.
- Pipe the Dough: Transfer the dough into a piping bag fitted with a large round tip. Pipe small rounds about 1 inch in diameter onto the prepared baking sheet, spacing them apart to allow for expansion during baking.
- Bake Choux Pastry: Bake for 20-25 minutes until the puffs are golden brown and sound hollow when tapped on the bottom. Remove from oven and cool completely on a wire rack.
- Steep the Tea: In a small saucepan, heat the milk with black tea leaves or tea bags until just simmering. Remove from heat and steep for 5 minutes. Strain out the tea leaves or bags.
- Make Milk Tea Cream: Return the strained milk to the saucepan, add heavy cream and sugar. Stir over low heat until sugar completely dissolves and mixture is combined.
- Thicken Cream (Optional): For a thicker custard-like cream, dissolve cornstarch in a little cold milk and add to the mixture. Heat gently until the cream thickens, then remove from heat and let cool.
- Add Vanilla to Cream: When the milk tea cream is cooled to room temperature, whisk in vanilla extract to enhance the flavor.
- Assemble the Pastries: Cut a small hole in the bottom of each cooled choux puff and pipe the milk tea cream filling inside. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the dough is cool enough before adding eggs to avoid cooking them prematurely.
- Use a piping bag with a round tip for uniform, well-shaped puffs.
- Do not open the oven door during the first 15 minutes of baking to prevent the pastry from collapsing.
- Tea quality affects the flavor—opt for a good-quality black tea like Assam or Earl Grey for best results.
- The optional cornstarch thickening makes the cream easier to pipe and hold shape inside the choux.
- Store filled pastries in the refrigerator for up to 2 days for best freshness.
