If you’re looking to dazzle friends or just indulge in a little French-Asian fusion treat at home, Choux Pastry with Milk Tea Cream is about to become your new obsession. There’s something absolutely irresistible about crisp choux shells filled with a silky black tea-infused cream—it strikes the perfect balance between comfort and sophistication. The pastry puffs are light as clouds, and the creamy milk tea filling carries lovely notes of tea and vanilla in every bite. Whether you’re a seasoned baker or a weekend kitchen adventurer, this recipe is sure to win hearts, and the journey from stovetop to sweet reward is so much fun!
Ingredients You’ll Need
Ingredients You’ll Need
This recipe comes together with a handful of reliable ingredients that work magic when combined. Each one is a building block—giving us the structure, flavor, and lush texture that define Choux Pastry with Milk Tea Cream. Here’s what you’ll need, along with tips to guarantee great results!
- Water: Helps make the choux pastry light and creates steam for puffing.
- Whole milk: Adds richness to both the pastry and the cream, plus a lovely color.
- Unsalted butter: Provides flavor and ensures a tender crumb in your pastry.
- Sugar: Just a touch in the pastry for sweetness, and more in the cream to balance the tea’s boldness.
- Salt: Rounds out flavors in both the dough and the cream—never skip it!
- All-purpose flour: For structure and that signature puff.
- Large eggs: Give the choux its rise and signature golden hue.
- Black tea bags or loose-leaf tea: The heart of the milk tea cream; choose a robust blend for maximum flavor.
- Cornstarch: Thickens the cream without making it heavy.
- Egg yolks: Key for that dreamy, custardy texture in the pastry cream.
- Vanilla extract: Adds aroma and warmth, enhancing the milk tea notes.
How to Make Choux Pastry with Milk Tea Cream
Step 1: Prepare the Choux Pastry Dough
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, sugar, and salt, and bring them gently to a boil. The smell of butter melting is the first sign something delicious is on the way! Once boiling, add all the flour at once and stir briskly with a wooden spoon. The mixture will pull together into a glossy dough and start to clean the sides of your pan—a good sign you’re doing it right. Keep stirring for another minute or two to cook off excess moisture, which ensures lofty, crisp puffs.
Step 2: Add the Eggs
Transfer the warm dough to a mixing bowl and let it cool for about 5 minutes (just enough so you don’t scramble the eggs in the next step). Beat in the eggs one at a time, mixing thoroughly before each addition. The dough will look curdled at first, but stay patient—by the time the last egg goes in, it transforms into a smooth, glossy batter that pipes beautifully. You’re ready for some piping action!
Step 3: Pipe and Bake the Choux
Scoop the dough into a piping bag fitted with a large round tip and pipe onto your lined tray in even 2-inch circles, spacing each one about 2 inches apart. It’s fine if they’re not identical—think of it as their personality! Pop them in the oven and bake for 25 to 30 minutes until golden and dramatically puffed. Here’s the secret to keeping your pastry shells crisp: turn off the oven, crack the door open, and let them sit for about 10 minutes. This quick “drying” step prevents soggy bottoms and ensures the perfect shell for Choux Pastry with Milk Tea Cream.
Step 4: Brew the Milk Tea
While the puffs are cooling, heat the milk in a saucepan until it’s just about to simmer. Turn off the heat and let your black tea bags or leaves steep in the hot milk for 10 minutes, covered. This draws out maximum flavor and gives the cream its signature hue and robust aroma. For even more intense tea flavor, don’t be shy about steeping it a little longer or using an extra tea bag if you love strong tea.
Step 5: Prepare the Pastry Cream
In a separate bowl, whisk sugar, cornstarch, and egg yolks until the mixture is thick and pale yellow. Slowly pour your hot, tea-infused milk into the egg mixture while whisking constantly—it’s all about smoothness and avoiding lumps. Pour everything back into the saucepan and cook over medium heat, stirring non-stop, until the cream thickens and bubbles gently. Remove from the heat, add butter and vanilla, and whisk until silky. If the cream’s a little lumpy, just strain it for that flawless texture. Cover the surface directly with plastic wrap and chill completely. This part is always worth the wait!
Step 6: Fill the Choux Pastry with Milk Tea Cream
Once the pastry shells are cool and your milk tea cream is chilled, it’s assembly time! Use a piping bag fitted with a small tip to fill each puff from the bottom with cream, or slice them in half and generously spoon in the filling. There’s no such thing as too much cream here. For an extra flourish, dust with powdered sugar or drizzle with glaze. The result: crisp, ethereal pastries with a fragrant and luscious milk tea cream at the center.
How to Serve Choux Pastry with Milk Tea Cream
Garnishes
A light dusting of powdered sugar or a drizzle of simple vanilla glaze makes these puffs look bakery-worthy in moments. You can even add a sprinkle of crushed black tea leaves for a hint of drama and to echo the flavors inside.
Side Dishes
Pairing Choux Pastry with Milk Tea Cream with fresh berries or sliced fruit is pure magic—the tartness enhances the cream’s rich, fragrant sweetness. Serve alongside a cup of hot or iced black tea for a playful nod to the filling.
Creative Ways to Present
Try stacking filled puffs into a playful croquembouche “tower” for festive gatherings, or serve atop vintage cake stands for tea parties. They’re also adorable as mini puffs arranged on a platter, each topped with a dot of glaze and a bit of edible gold leaf to impress your guests.
Make Ahead and Storage
Storing Leftovers
Filled Choux Pastry with Milk Tea Cream is at its best within a few hours of assembly, but you can store leftovers in an airtight container in the fridge for up to two days. The pastry may soften slightly from the cream, but the flavors only deepen, making each bite deliciously decadent.
Freezing
If you’d like to get ahead, you can freeze the baked (but unfilled) choux shells for up to a month—just cool completely, place in a freezer bag, and seal tightly. Thaw at room temperature and crisp up in a hot oven before filling. For best results, make the milk tea cream fresh before serving, as freezing can affect its creamy texture.
Reheating
To enjoy that just-baked crunch, reheat unfilled choux puffs in a 350°F (175°C) oven for 5–7 minutes. Let them cool before filling. If the filled puffs have been stored in the fridge, it’s best to let them come to room temperature before devouring—no need to reheat the cream.
FAQs
Can I use a different type Dessert
Absolutely! Earl Grey or chai can add their own twist to the milk tea cream—just know the flavor profile will shift with the tea you choose, but that’s part of the fun.
How do I know when the choux pastry is ready to come out of the oven?
Look for a deep golden color and a dramatic puff—they should feel light and hollow when tapped. Keeping them in the turned-off oven with the door cracked lets them finish drying and prevents collapse.
Can I prepare the milk tea cream in advance?
Yes! The milk tea cream can be made a day or two ahead. Just be sure to store it with plastic wrap pressed against the surface to avoid a skin forming, and give it a quick whisk before piping to refresh its texture.
What if my choux puffs collapse or turn soggy?
This usually means there was still too much moisture after baking. Make sure to bake them fully until dry and give them time to “rest” in the off oven—this extra step is key for structure and crispness.
Is it possible to pipe mini puffs or make eclairs with this recipe?
Definitely! The process is exactly the same—just adjust your piping size and bake time (smaller puffs will be ready faster, while longer eclairs may take a few extra minutes).
Final Thoughts
If you’re ready to surprise your palate and delight everyone at the table, Choux Pastry with Milk Tea Cream is a showstopper from the very first bite. Don’t let the steps intimidate you—the process is rewarding and a little bit magical. Why not treat yourself and your loved ones to a little pastry adventure?
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Choux Pastry with Milk Tea Cream Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 12 filled choux puffs
- Category: Dessert
- Method: Baking
- Cuisine: French-Asian Fusion
- Diet: Vegetarian
Description
Delight in the fusion of French choux pastry filled with a luscious milk tea cream in these delectable cream puffs. A perfect blend of flavors and textures!
Ingredients
For the Choux Pastry:
- ½ cup water
- ½ cup whole milk
- ½ cup unsalted butter (1 stick)
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Milk Tea Pastry Cream:
- 2 cups whole milk
- 3 black tea bags (or 1 tablespoon loose-leaf black tea)
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Make the Choux Pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Cook for another 1–2 minutes to dry out the dough slightly. Transfer to a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time, mixing well after each until the dough is smooth and glossy. Transfer to a piping bag fitted with a large round tip. Pipe 2-inch rounds onto the baking sheet, spacing 2 inches apart. Bake for 25–30 minutes or until puffed and golden. Turn off oven, crack the door, and let them sit for 10 minutes to dry. Cool completely before filling.
- Make the Milk Tea Pastry Cream: In a saucepan, heat milk until just simmering. Remove from heat, add tea bags, cover, and steep for 10 minutes. Remove tea bags and gently rewarm the milk. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale and thick. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles. Remove from heat and stir in butter and vanilla. Strain if needed. Cover with plastic wrap touching the surface and chill until cold.
- Assemble: Once the choux puffs are completely cool, use a piping bag to fill them with the chilled milk tea cream through a small hole in the bottom or by slicing them in half and spooning in the filling. Dust with powdered sugar or glaze if desired.
Notes
- For stronger tea flavor, use extra tea bags or steep longer.
- The filled puffs can be stored in the fridge for up to 2 days, but are best enjoyed the same day.
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