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.
