Description
Choux Pastry with Milk Tea Cream is a twist on traditional cream puffs, featuring a delicate, crispy choux shell filled with a smooth and aromatic milk tea-infused cream. The combination of rich cream and light pastry is a delightful treat for tea lovers.
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
- For the Choux Pastry:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a saucepan, combine water, milk, butter, and salt. Heat over medium heat until the butter is melted and the mixture begins to boil.
- Quickly add the flour to the boiling liquid all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan, about 2 minutes. Remove from heat and let it cool slightly.
- Once the dough has cooled enough to touch, add the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.
- If using, stir in vanilla extract for added flavor.
- Spoon the dough into a piping bag fitted with a large round tip, and pipe small rounds (about 1 inch in diameter) onto the prepared baking sheet. Leave space between each puff to allow room for expansion during baking.
- Bake for 20-25 minutes, or until the choux pastry puffs are golden brown and sound hollow when tapped on the bottom. Remove from the oven and allow to cool completely on a wire rack.
- For the Milk Tea Cream Filling:
- In a small saucepan, heat the milk and black tea leaves (or tea bags) over medium heat until it begins to simmer. Remove from heat and steep for 5 minutes. Strain the tea and discard the leaves or tea bags.
- Return the milk to the pan and add the heavy cream and sugar. Stir over low heat until the sugar is dissolved and the mixture is well combined.
- If you prefer a thicker cream, dissolve cornstarch in a little cold milk, then add it to the mixture and heat until the cream thickens to a custard-like consistency. Remove from heat and let cool.
- Once the milk tea cream has cooled to room temperature, whisk in vanilla extract for extra flavor.
- To assemble, cut a small hole in the bottom of each choux puff and pipe in the milk tea cream filling. Serve immediately or refrigerate until ready to enjoy.
Notes
- For a more intense milk tea flavor, increase the amount of tea leaves or steep the tea for a longer time.
- If you prefer, you can dust the filled choux puffs with powdered sugar for a decorative touch.
- The cream filling can be made ahead of time and stored in the refrigerator for up to 2 days.
- Choux pastry is best served the day it is made, but it can be stored in an airtight container for up to 1 day.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French/Japanese
Nutrition
- Serving Size: 1 puff
- Calories: 170
- Sugar: 7g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg