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.
