Choux Pastry with Milk Tea Cream

Let’s Talk About Choux Pastry with Milk Tea Cream…

Oh, you’re in for a treat! If you’ve ever had a choux pastry—those perfectly crisp, delicate, and hollow little pastries that are just waiting to be filled with something heavenly—then you already know the magic. But wait, we’re taking it up a notch today with a luscious, smooth milk tea cream filling that’ll make your taste buds do a happy little jig. It’s the perfect balance of crispy and creamy, sweet and slightly savory, with a hint of that iconic milk tea flavor that’ll have you dreaming of your favorite bubble tea shop.

I’m telling you, this dessert is a game-changer. The lightness of the choux and the silky, subtly sweet milk tea cream come together to create a flavor experience that’s truly irresistible. Whether you’re serving these little delights at a party, enjoying them with a cup of tea, or sharing them with your favorite people, Choux Pastry with Milk Tea Cream is guaranteed to be a hit!

Why You’ll Love Choux Pastry with Milk Tea Cream

Versatile
These little puffs are perfect for any occasion—whether you’re hosting a tea party, bringing a dessert to a gathering, or just indulging in something sweet after a long day.

Budget-Friendly
Made with pantry staples, choux pastry comes together quickly and easily without breaking the bank. The milk tea cream adds a fun twist, but nothing in this recipe will leave you scrambling for hard-to-find ingredients.

Quick and Easy
If you’ve never made choux pastry before, don’t worry! It might sound intimidating, but it’s really all about following a few simple steps. And the milk tea cream? Super simple to make, yet totally luxurious in flavor.

Customizable
Want to switch up the flavor of the cream? No problem! Add some vanilla, or go crazy with fruit-flavored tea. You can play around and make it your own.

Crowd-Pleasing
From kids to adults, everyone loves a choux pastry. The combination of crisp pastry and silky cream will win over even the pickiest eaters.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Choux Pastry with Milk Tea Cream

You’re only a few ingredients away from a pastry masterpiece. Here’s what you’ll need to whip up this dreamy dessert:

Butter
The key to crispy, golden choux. It adds richness and helps the pastry rise beautifully in the oven.

Flour
A simple all-purpose flour is all you need to create the structure for your choux pastry.

Eggs
They help bind the dough and give the pastry its light, airy texture.

Milk
To help bring everything together and add a touch of creaminess to the dough.

Sugar
Just a little to enhance the flavor of the pastry, but not too much—it’s the cream that steals the show.

Salt
A pinch of salt brings out all the flavors and balances the sweetness.

For the Milk Tea Cream:

Heavy Cream
This is what gives the milk tea cream its luxurious texture. It’s rich and smooth.

Milk Tea
Here’s where the magic happens! Brewed milk tea infuses the cream with that distinct flavor. You can use your favorite tea bag, or even loose leaf tea for a stronger flavor.

Sugar
We’re sweetening the milk tea cream just a touch to make it indulgent but not overpowering.

Cornstarch
Used to thicken the milk tea cream and give it the perfect consistency to fill those choux puffs.

Instructions

Prepare the Choux Pastry
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. In a saucepan, combine the butter, milk, salt, and sugar. Bring it to a gentle boil, stirring occasionally to melt the butter.

Add the Flour
Once the butter is melted and the milk is simmering, remove the pan from the heat and stir in the flour all at once. Mix vigorously until a dough forms and pulls away from the sides of the pan. This takes just a minute or two.

Cook the Dough
Return the pan to low heat and cook the dough for another 2-3 minutes, stirring constantly, to dry it out slightly. The dough should look smooth and slightly glossy.

Cool and Add Eggs
Transfer the dough to a mixing bowl and let it cool for a few minutes. Once it’s not too hot, add the eggs one at a time, beating well after each addition. The dough will seem a little sticky at first, but just keep stirring—it will come together!

Pipe and Bake
Spoon the dough into a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet. Bake for about 20-25 minutes until the puffs are golden and puffed up. Don’t open the oven door during the first 15 minutes of baking, or they might collapse! Once baked, let them cool completely.

Make the Milk Tea Cream
While your choux pastries cool, brew your milk tea by steeping the tea bag (or loose leaf tea) in hot water for a few minutes. Remove the tea bag and set it aside to cool. In a saucepan, combine the brewed milk tea, sugar, and cornstarch. Bring it to a simmer, whisking constantly until the mixture thickens into a custard-like consistency. Let it cool to room temperature.

Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the cooled milk tea custard into the whipped cream until it’s well combined. Be careful not to deflate the whipped cream—it’s the key to making this cream so light and dreamy!

Assemble the Pastries
Once the choux pastry shells are cool, use a sharp knife to make a small slit in the side of each one. Spoon or pipe the milk tea cream into each pastry shell until they’re filled to the brim with that luscious filling.

Serve and Enjoy
Dust with powdered sugar if you want to make them extra special. Serve them right away or chill them for a bit—either way, they’re irresistible.

How to Serve Choux Pastry with Milk Tea Cream

With Tea
Pair these delightful treats with a cup of milk tea, of course! It’s the perfect pairing, especially if you’re going for a cozy afternoon tea vibe.

Fresh Berries
A few fresh raspberries or strawberries on the side make for a lovely contrast to the creamy sweetness of the milk tea filling.

Dust with Powdered Sugar
It’s a simple touch, but a light dusting of powdered sugar really makes these pastries pop.

As Part of a Dessert Spread
These little bites are perfect for a dessert table—mix them up with other pastries or cakes for a variety of flavors.

Additional Tips

Don’t Skip the Cooling
It’s super important to let your choux pastries cool completely before filling them—this way, the cream won’t melt or make the pastry soggy.

Chill the Cream
For extra smooth and fluffy cream, make sure your milk tea custard is cool before folding it into the whipped cream.

Make Ahead
You can bake the choux shells a day ahead and store them in an airtight container. Fill them with the cream just before serving to keep them crisp.

Don’t Overfill
Be careful not to overfill the pastries with the cream—you want them to hold their shape and not get too messy.

FAQ Section

Q1: Can I use a different tea for the cream?
A1: Yes! Feel free to experiment with different types of tea. Earl Grey, jasmine, or even matcha would work beautifully in the cream.

Q2: Can I make these ahead of time?
A2: You can make the choux pastry shells ahead of time, but I recommend filling them right before serving to keep them crisp.

Q3: Can I freeze the choux pastry?
A3: Yes! After baking and cooling, freeze the shells in an airtight container. Thaw before filling and serving.

Q4: What’s the best way to store leftovers?
A4: Store leftovers in the fridge for up to 2-3 days. Just be aware that the choux pastry may soften after being stored.

Q5: Can I make the cream without cornstarch?
A5: The cornstarch helps thicken the milk tea cream, but you could try using a bit of gelatin or skip it entirely for a looser cream.

Conclusion

Choux Pastry with Milk Tea Cream is an absolute treat for anyone who loves delicate, flavorful desserts. The airy choux pastry paired with the smooth, subtly sweet milk tea cream is the kind of combo that’ll make you feel like you’ve stepped into a bakery in Paris or Tokyo. Whether it’s for a special occasion or just because, these little beauties will always steal the show. So, grab your apron and get baking—these will be worth every moment!

Print