If you love the delicate lightness of traditional French choux pastry combined with the comforting, aromatic flavors of milk tea, then you are in for a real treat with this Choux Pastry with Milk Tea Cream Recipe. This delightful dessert balances the airy crispness of perfectly baked puffs with a luscious, tea-infused cream filling that brings a subtle sweetness and fragrant depth. It’s a wonderful option for impressing guests or simply indulging yourself with a sophisticated yet approachable treat.
Ingredients You’ll Need
Getting started is a breeze because the ingredients for this recipe are straightforward and pantry-friendly, yet each one adds a crucial element to achieve that amazing texture and flavor.
- Water: Essential for creating steam that helps the choux pastry puff up beautifully in the oven.
- Whole milk: Adds richness and tenderizes the pastry for that delicate crumb.
- Unsalted butter: Provides the buttery flavor and moisture needed in the dough.
- Salt: Balances flavors and enhances the pastry’s overall taste.
- All-purpose flour: The structure base for the choux dough, giving it strength and elasticity.
- Large eggs: Key for the puffing and binding qualities of the choux pastry.
- Heavy cream: Used for the creamy, light milk tea filling.
- Black tea leaves or tea bags: Infuse the cream with that characteristic milk tea aroma and flavor.
- Sweetened condensed milk: Adds sweetness and a luscious texture to the cream.
- Vanilla extract: Provides a warm, sweet undertone that complements the tea perfectly.
- Powdered sugar or light glaze (optional): For an elegant finishing touch and extra sweetness.
How to Make Choux Pastry with Milk Tea Cream Recipe
Step 1: Prepare the Milk Tea Cream
This milk tea cream filling is what really sets this dessert apart. Start by warming the heavy cream gently until steaming, then let your tea leaves or bags steep in it. This step allows the cream to soak up all those rich, fragrant notes from the black tea. After straining and chilling the infused cream, whipping it with sweetened condensed milk and vanilla transforms it into a light yet indulgent filling perfect for your choux puffs.
Step 2: Make the Choux Pastry Dough
The base of this sweet treat is the classic choux pastry. Bring together water, milk, butter, and salt, and heat until boiling to create a flavorful liquid base. Adding the flour all at once and stirring quickly lets you form that unique dough ball that pulls away from the saucepan sides, signaling perfect readiness. Cooling the dough before beating in eggs is crucial for incorporating just the right amount of air and achieving a smooth pipeable consistency.
Step 3: Bake the Pastry Puffs
Piping the dough onto parchment-lined baking sheets in neat, evenly spaced mounds ensures they bake uniformly into golden, puffed delights. The dual-temperature baking method—starting hot, then reducing the temperature—helps create that iconic crisp exterior while guaranteeing the interior is hollow and light, ready to embrace the delicious milk tea cream filling.
Step 4: Assemble Your Cream Puffs
Once the choux puffs have completely cooled, it’s time to fill them. Whether you opt to cut them open or pipe through a small hole, the milk tea cream goes inside like a dream. A dusting of powdered sugar or a drizzle of glaze adds that gorgeous finishing touch, transforming these into irresistible little masterpieces.
How to Serve Choux Pastry with Milk Tea Cream Recipe
Garnishes
Adding a light sprinkle of powdered sugar over the finished choux pastries adds a delicate sweetness and a charming visual appeal. Alternatively, a thin glaze made from powdered sugar and a hint of milk can provide a subtle shine and extra flavor without overpowering the creamy filling.
Side Dishes
These choux pastries shine as a standalone dessert or with simple accompaniments like fresh berries or a small cup of jasmine tea to complement the milk tea cream’s flavors. A scoop of vanilla or matcha ice cream works beautifully if you want to elevate your dessert spread for special occasions.
Creative Ways to Present
If you feel like getting a bit fancy, create a choux pastry tower by stacking the filled puffs with a drizzle of caramel or chocolate sauce. Another playful idea is to serve individual portions in decorative cups or alongside mini tea pots to honor the milk tea inspiration behind this delightful recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the filled choux puffs refrigerated in an airtight container for up to 2 days to maintain freshness. The pastry may lose some crispness, but the milk tea cream filling will stay flavorful and creamy.
Freezing
You can freeze the unfilled choux shells by placing them in a sealed container or zip-top bag for up to 2 months. When ready to enjoy, thaw completely, then fill with freshly whipped milk tea cream. Avoid freezing the filled puffs as the cream doesn’t freeze well and may separate.
Reheating
To revive a slightly softened pastry shell, warm it briefly in a 300°F (150°C) oven for about 5 minutes to crisp it back up before filling. Never reheat once filled, or the cream will lose its texture.
FAQs
Can I use tea bags instead of loose leaves for the milk tea cream?
Absolutely! Tea bags work just as well and make the straining process even easier. Just use three black tea bags as a substitute for the loose leaves, ensuring a rich brew.
What type of tea is best for the milk tea cream filling?
Traditional black teas like Assam or Ceylon offer robust flavor that stands up well to the cream and condensed milk. Earl Grey adds a lovely floral note if you want a unique twist.
How do I prevent the choux pastry from collapsing?
Make sure to fully bake the puffs at the correct temperatures and allow them to cool completely without opening the oven door too early. This helps maintain their oven spring and hollow interior.
Is it necessary to chill the cream before whipping?
Yes, chilling the tea-infused cream is crucial to achieving stiff peaks when you whip it. Warm cream will not whip properly and can result in a runny filling.
Can I make this recipe gluten-free?
Traditional choux pastry relies on all-purpose flour for its structure, but experimenting with gluten-free flour blends specifically designed for baking might work. Keep in mind texture and rise may vary, so some trial and error may be needed.
Final Thoughts
This Choux Pastry with Milk Tea Cream Recipe is a stunning fusion dessert that brings together the best of French technique and Asian-inspired flavors. It’s a joy to make and even more rewarding to share, whether you’re serving it for a special occasion or simply to treat yourself. Don’t hesitate to dive in and create these charming puffs—they promise to become a cherished favorite in your dessert repertoire.
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Choux Pastry with Milk Tea Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 filled puffs
- Category: Dessert
- Method: Baking
- Cuisine: French-Asian Fusion
- Diet: Vegetarian
Description
This delightful French-Asian fusion dessert features light and airy choux pastry shells filled with a luscious milk tea-infused cream. The rich milk tea cream combines the robust flavor of black tea with sweetened condensed milk and vanilla, creating a unique and elegant treat perfect for any occasion.
Ingredients
For the choux pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the milk tea cream filling:
- 1 cup heavy cream
- 3 tablespoons black tea leaves (or 3 black tea bags)
- 1/3 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
For topping (optional):
- powdered sugar or a light glaze
Instructions
- Make the milk tea cream: In a small saucepan, heat the heavy cream over medium heat until just steaming. Remove from heat, add the tea leaves or bags, and steep for 10–15 minutes. Strain out the tea leaves or remove the tea bags and refrigerate the infused cream until cold. Once chilled, whip the cream with sweetened condensed milk and vanilla extract until stiff peaks form. Chill until ready to use.
- Make the choux pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1–2 minutes. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, fully incorporating each before adding the next, until the dough is smooth and pipeable. Transfer the dough to a piping bag fitted with a round or star tip. Pipe small mounds onto the baking sheet, spacing them about 2 inches apart. Bake at 400°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for another 20–25 minutes until golden and puffed. Cool completely before filling.
- Assemble: Cut a small hole in the bottom of each puff or slice them in half. Pipe in the milk tea cream filling generously. Dust with powdered sugar or drizzle with glaze before serving for an elegant finish.
Notes
- Make sure the cream is fully chilled before whipping to achieve stiff peaks.
- You can prepare the pastry shells a day ahead and fill just before serving to keep them crisp.
- Earl Grey tea can be used instead of standard black tea for a floral aroma and twist.
- Ensure spacing between piped mounds to allow puffing without sticking.
- Store filled cream puffs refrigerated and consume within 1-2 days for best texture.
