Description
Light, airy choux pastry puffs are filled with a smooth, fragrant milk tea cream in this elegant and satisfying dessert. A fusion of French technique and Asian-inspired flavor, it’s the perfect treat for tea lovers and pastry fans alike.
Ingredients
For the Choux Pastry:
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1/2 cup (120ml) water
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1/2 cup (120ml) milk
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1/2 cup (115g) unsalted butter
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1 tbsp sugar
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1/2 tsp salt
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1 cup (125g) all-purpose flour
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4 large eggs
For the Milk Tea Cream Filling:
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1 cup (240ml) milk
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2 black tea bags or 2 tsp loose leaf black tea
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2 tbsp sugar
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1 tsp cornstarch
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1 egg yolk
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1/2 tsp vanilla extract
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1/2 cup (120ml) heavy cream, whipped
Instructions
Make the Choux Pastry:
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Preheat oven to 400°F (200°C).
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In a saucepan, heat water, milk, butter, sugar, and salt until boiling.
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Add flour all at once and stir vigorously until dough forms and pulls away from the sides.
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Let cool slightly, then beat in eggs one at a time until smooth and glossy.
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Pipe onto lined baking sheet and bake 25–30 minutes until golden. Cool completely.
Make the Milk Tea Cream:
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Heat milk and steep tea for 5–7 minutes. Remove tea and stir in sugar.
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Whisk cornstarch, egg yolk, and a splash of warm milk. Return to pot and cook over low heat until thickened.
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Stir in vanilla and chill completely. Fold in whipped cream for a light mousse-like texture.
Assemble:
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Slice cooled puffs, fill with milk tea cream, and dust with powdered sugar or glaze as desired.
Notes
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Use Earl Grey or Thai tea for unique flavor twists.
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Cream can be made a day ahead and chilled.
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Store filled puffs in the fridge for up to 2 days (best eaten fresh!).
- Prep Time: 25 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 210kal
- Sugar: 6g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g