If you’re looking to impress at your next gathering, Choux Pastry with Milk Tea Cream is the show-stopping treat you’ve been searching for. Imagine the perfect, airy pastry puffs filled with a silky, fragrant pastry cream infused with the bold aroma of black tea—it’s a delightful blend of classic French technique and the familiar comfort of Asian milk tea. Whether you’re an adventurous baker or just want to wow your friends and family with something unique (yet totally doable!), this recipe will quickly become a favorite in your dessert rotation.
Ingredients You’ll Need
There’s a certain magic to the simplicity of the ingredients in Choux Pastry with Milk Tea Cream. Each element—no matter how basic—plays a vital role in achieving that signature golden puff and the luscious, creamy filling. Here’s what you’ll need and why every item matters.
- Water: Forms the base of the choux dough, helping to create steam that puffs up each pastry.
- Whole milk: Adds richness and depth to both the pastry and the milk tea cream.
- Unsalted butter (cut into pieces): Delivers essential flavor and softness, as well as a beautiful sheen once baked.
- Salt: A tiny bit balances out the flavors and keeps the sweetness from overpowering the dessert.
- All-purpose flour: Provides structure, allowing the choux pastry to rise tall and hold in the luscious filling.
- Large eggs: The secret to the puffs’ airy interior and shiny, golden exterior; essential for both the dough and the cream.
- Black tea (bags or loose): Infuses the pastry cream with that comforting, robust milk tea character.
- Granulated sugar: Sweetens the cream, enhancing the milky tea flavor without overwhelming it.
- Cornstarch: Thickens the pastry cream so it sits beautifully inside the puffs.
- Egg yolks: Add creaminess and richness to the pastry cream, making it silky and smooth.
- Vanilla extract: Rounds out the flavor of the milk tea pastry cream, bringing a gentle warmth to each bite.
- Powdered sugar or thin tea glaze (optional topping): For a delicate sweet finish or an extra hit of tea flavor on top.
How to Make Choux Pastry with Milk Tea Cream
Step 1: Make the Choux Pastry Dough
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt over medium heat and bring them to a gentle boil. Once the butter has melted and the mixture is bubbling, add the flour in one quick go and stir vigorously with a wooden spoon. Keep stirring until the dough forms a single ball that easily pulls away from the sides, which should take about two minutes of muscle power!
Step 2: Beat in the Eggs
Allow your dough to cool slightly in a mixing bowl—just enough so it doesn’t scramble the eggs. Start beating in the eggs one at a time, making sure each one is fully incorporated before adding the next. By the fourth egg, your choux pastry will look glossy, smooth, and somewhat stretchy. The consistency should allow it to hold its shape but still slide slowly off the spoon—perfect for piping!
Step 3: Pipe and Bake the Puffs
Transfer your finished dough into a piping bag fitted with a round or star tip. Pipe out mounds about 1 1/2 inches wide onto your prepared sheet, leaving some breathing room between each for their glorious expansion. Bake for 25-30 minutes, watching them rise and turn a beautiful golden color. When done, turn off the oven, crack the door, and let them sit inside for 10 more minutes to prevent collapsing before cooling completely on a rack.
Step 4: Infuse the Milk for the Pastry Cream
For the dreamy milk tea cream, start by heating the milk in a small saucepan until it’s just beginning to steam. Remove from heat and add your black tea—either bags or loose leaves work great. Let it steep for 10 to 15 minutes, or longer if you want more intense flavor. Then, remove the tea and gently reheat the infused milk.
Step 5: Make the Milk Tea Pastry Cream
In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth and pale. With one hand whisking, slowly pour in the warm milk tea mixture, tempering the eggs so they don’t curdle. Return everything to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. Off the heat, stir in butter and vanilla. Press plastic wrap directly onto the surface to prevent a skin from forming and chill until cold and velvety.
Step 6: Fill and Finish the Choux Pastries
Once your pastries and cream are completely cooled, you’re ready to assemble. You can either slice open each choux pastry and pipe in the milk tea cream, or use a piping bag fitted with a small tip to fill them from the bottom. Give them a gentle dusting of powdered sugar or a light drizzle of tea glaze for the perfect finishing touch. Your Choux Pastry with Milk Tea Cream is ready to steal the spotlight!
How to Serve Choux Pastry with Milk Tea Cream
Garnishes
Don’t let your hard work stop at the filling! A light dusting of powdered sugar gives each choux an elegant, classic bakery look, while a thin drizzle of tea glaze can accentuate the milk tea notes and add a charming sheen. For a playful twist, top with edible gold leaf or decorate with tiny boba pearls to highlight the milk tea inspiration in your creation.
Side Dishes
This pastry is indulgent on its own but can pair deliciously with fresh fruit, especially tart berries or sliced tropical fruits to balance the creaminess. For drinks, nothing beats serving them alongside hot milk tea or a refreshing iced latte—the flavors echo each other in the dreamiest way!
Creative Ways to Present
If you’re looking to wow your guests, try setting up a “build-your-own” Choux Pastry with Milk Tea Cream bar with extra pastry cream, sauces for drizzling, and a sprinkle of toppings. These also make adorable party favors—just box them up in pretty packages, or skewer minis onto a dessert board for a crowd-pleasing display. Presentation is half the fun!
Make Ahead and Storage
Storing Leftovers
If you somehow have any of these treats left (lucky you!), keep filled Choux Pastry with Milk Tea Cream in an airtight container in the fridge. Enjoy them within a day or two for maximum freshness—the shell will be slightly softer but still delicious.
Freezing
Choux shells can be baked ahead and frozen (unfilled) for up to two months; simply thaw at room temperature before filling. While the milk tea pastry cream itself doesn’t freeze well due to its delicate structure, you can prepare the cream up to one day ahead and store it chilled.
Reheating
To restore the crispness of unfilled choux shells, pop them in a 350°F (175°C) oven for 5 minutes, then cool completely before filling. Filled pastries are best enjoyed cold, though if you prefer them a bit warmer, allow them to sit at room temperature for about 20 minutes before serving.
FAQs
Can I use a different kind of tea for the cream?
Absolutely! Earl Grey, jasmine, or even matcha work beautifully if you want to switch up the flavor profile. Just adjust the steeping time and quantity according to your tea’s strength and your own taste preferences.
Why did my choux pastries deflate after baking?
This is usually due to steam being trapped inside or underbaking. Make sure to bake until golden and leave the oven door cracked so extra steam can escape. Cooling thoroughly on a rack also helps maintain that puffed shape.
Can I make the choux shells or cream in advance?
Yes! You can prepare the choux shells up to two days ahead (unfilled) and store them in an airtight container, or freeze them. The milk tea cream can be made a day in advance; just keep it tightly covered in the fridge until you’re ready to assemble.
How do I fill the puffs without making a mess?
The easiest way is to use a piping bag with a small round tip. Either poke a hole in the bottom of each puff or slice them in half for a “sandwich” effect—both ways work and look adorable on the plate!
What’s the best way to get a stronger milk tea flavor?
For a more pronounced milk tea taste, steep the tea longer in the hot milk, use an extra tea bag, or opt for a robust variety like Assam or Earl Grey. Just watch that the milk doesn’t cool too much—reheat gently before combining with the egg mixture if needed.
Final Thoughts
I honestly can’t get enough of Choux Pastry with Milk Tea Cream—each bite feels like a cozy embrace, and it’s guaranteed to win hearts at any table. If you love the charm of French baking with the fun of milk tea, this dessert brings the best of both worlds together. Give it a try and let your friends marvel at your baking genius!
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Choux Pastry with Milk Tea Cream Recipe
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes (plus chilling time for pastry cream)
- Yield: 12 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French-Asian Fusion
- Diet: Vegetarian
Description
Indulge in the delightful blend of French and Asian flavors with these Choux Pastry filled with a luscious Milk Tea Cream. These cream puffs are a perfect balance of light, fluffy pastry and rich, tea-infused cream, making them a unique and elegant dessert option.
Ingredients
For the choux pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter (cut into pieces)
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the milk tea pastry cream:
- 1 1/2 cups whole milk
- 3 black tea bags or 1 tablespoon loose black tea
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Optional topping:
- Powdered sugar or a light tea glaze
Instructions
- Preheat the oven and prepare the choux pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat. Add flour and stir until it forms a ball. Transfer to a bowl, cool slightly, then beat in eggs one at a time. Pipe onto baking sheet and bake until golden.
- Make the milk tea pastry cream: Steep tea in hot milk, then mix with sugar, cornstarch, and egg yolks. Cook until thickened, then stir in butter and vanilla. Chill the mixture.
- Fill the choux pastries: Cut pastry shells, pipe in the chilled cream, and dust with powdered sugar or glaze.
Notes
- You can prepare the pastry cream a day in advance.
- For a stronger tea flavor, steep the tea longer or opt for stronger teas like Assam or Earl Grey.
- Keep unfilled choux shells in an airtight container for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 filled cream puff
- Calories: 210
- Sugar: 10g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
