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
Scale
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
