If you have ever dreamed of indulging in a light, airy pastry filled with a luxuriously smooth and fragrant cream, then this Choux Pastry with Milk Tea Cream Recipe is going to become your new obsession. Combining the delicate crispiness of classic French choux pastry with an irresistibly creamy milk tea-flavored filling, this dessert offers a harmonious blend of textures and tastes that are as elegant as they are comforting. Whether for a special occasion or a sophisticated afternoon treat, this recipe brings the subtle charm of bubble tea-inspired flavors straight to your kitchen in a truly delightful way.
Ingredients You’ll Need
The magic behind this Choux Pastry with Milk Tea Cream Recipe starts with a handful of ingredients that are simple yet meticulously chosen. Each component plays a vital role: from the butter creating that perfect tender crumb, to the black tea imparting its distinctive, aromatic warmth in the cream. Let’s take a closer look at what you’ll need.
- Water (1/2 cup or 120 ml): Essential for the steam that helps the choux pastry rise and become puffy.
- Whole milk (1/2 cup for dough + 1/2 cup for cream): Adds richness and enhances the creamy texture on both dough and filling.
- Unsalted butter (1/2 cup or 113 g): Provides moisture and a buttery flavor that makes the pastry tender and flaky.
- Salt (1/4 teaspoon): Balances sweetness and enhances the overall flavors in the dough.
- All-purpose flour (1 cup or 125 g): The structural base that forms the delicate choux shells.
- Large eggs (4): Key to creating that light, airy texture by trapping steam during baking.
- Vanilla extract (1 teaspoon, optional): Adds a subtle fragrant note both in the dough and filling.
- Black tea leaves or tea bags (2 teaspoons or 2 bags): The hero behind that classic milk tea flavour in the creamy filling.
- Heavy cream (1/2 cup or 120 ml): Makes the filling rich, smooth, and utterly luscious.
- Granulated sugar (1/4 cup or 50 g): Sweetens the cream for a perfect balance of flavor.
- Cornstarch (1 tablespoon, optional): Helps thicken the milk tea cream for a custard-like consistency if you prefer.
How to Make Choux Pastry with Milk Tea Cream Recipe
Step 1: Prepare the Choux Dough
First things first, preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper to ensure your choux puffs don’t stick. Now, in a saucepan, bring together water, whole milk, butter, and salt over medium heat. Watch closely as the butter melts and the mixture starts to boil, giving it a moment for everything to marry perfectly before moving to the flour.
Step 2: Form the Dough
Once boiling, add all the flour at once and stir vigorously with a wooden spoon. It’s a workout, but within about two minutes, you’ll notice the dough forming a smooth ball that pulls away from the pan’s sides. This is exactly what you want! Remove the pot from heat and let the dough cool just enough so you can safely mix in the eggs without scrambling them.
Step 3: Incorporate the Eggs and Vanilla
Slowly add your eggs one at a time, mixing thoroughly after each addition. The dough will gradually transform into a glossy, smooth mixture that’s soft but firm enough to pipe. If you love that touch of vanilla warmth, now’s the time to stir in the extract for extra flavor depth.
Step 4: Pipe and Bake the Choux
Fill a piping bag fitted with a large round tip with your dough. Pipe about 1-inch rounds onto the baking sheet, leaving space for these beauties to puff up as they bake. Slide your sheet into the oven and bake for 20 to 25 minutes until they’re a gorgeous golden brown and sound hollow when tapped. Let them cool completely on a wire rack to keep that perfect crisp shell.
Step 5: Brew the Milk Tea Cream Filling
While your choux puffs are baking, brew your black tea directly in the milk: heat the milk and tea leaves (or bags) until just simmering, then let steep for 5 minutes to draw out rich tea notes. Strain and combine the infused milk with heavy cream and sugar, warming gently until the sugar dissolves smoothly. If you want a firmer cream, whisk in cornstarch diluted in milk, gently heating until thickened. Remove from heat and cool.
Step 6: Finish and Fill
Once cooled to room temperature, give your milk tea cream one last flavor boost with vanilla extract. Now the fun begins: carefully cut a small hole at the bottom of each choux puff and pipe in the heavenly milk tea cream. Get ready to enjoy or refrigerate until you’re ready to serve this delightful treat.
How to Serve Choux Pastry with Milk Tea Cream Recipe
Garnishes
To elevate your Choux Pastry with Milk Tea Cream Recipe, consider a light dusting of powdered sugar or a drizzle of caramel sauce over the top. Fresh mint leaves or edible flowers can add a subtle trace of color and freshness, making your dessert as beautiful as it is delicious.
Side Dishes
This treat pairs wonderfully with a simple cup of brewed black tea or jasmine green tea, which can complement or contrast the milk tea flavors inside the choux. For a more indulgent treat, a scoop of vanilla bean ice cream alongside your dessert makes each bite even more luxurious.
Creative Ways to Present
Try presenting your choux cream puffs stacked into a dazzling croquembouche tower for festive celebrations, or arrange them neatly on a platter with differing flavors of cream for an elegant dessert spread. Individual serving plates with a fresh berry compote add a pop of color and an extra flavor dimension.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the choux puffs and milk tea cream separately in airtight containers in the refrigerator. Choux pastry can soften over time when filled, so keeping them apart helps maintain that crisp texture.
Freezing
You can freeze unfilled choux puffs for up to two months by placing them in a sealed container or freezer bag. Once defrosted at room temperature, fill them with freshly made or thawed milk tea cream. The cream is best enjoyed fresh but can be frozen if necessary.
Reheating
To bring back the crispness, quickly warm unfilled choux shells in a preheated oven at 350°F (175°C) for 5 minutes. Avoid reheating filled puffs as this can damage the delicate cream inside. Instead, enjoy them chilled or at room temperature for the best flavor.
FAQs
Can I use tea bags instead of loose leaf tea for the filling?
Absolutely! Tea bags work perfectly well and provide a convenient way to brew the milk tea infusion without compromising flavor.
Is it possible to make the choux pastry gluten-free?
Traditional choux pastry relies on wheat flour for structure, so gluten-free versions require special flour blends and might affect texture. Experiment with gluten-free all-purpose blends, but expect some differences in puffiness.
How long can I keep the milk tea cream in the refrigerator?
You can store the milk tea cream in an airtight container in the refrigerator for up to 3 days without losing its freshness or flavor.
What’s the best way to pipe the choux dough?
Using a piping bag fitted with a large round tip ensures uniform, smooth rounds that bake evenly; however, a sturdy plastic bag with a corner cut off can work in a pinch.
Can I substitute other teas for the black tea in the filling?
Definitely! Earl Grey, chai, or even green tea can offer exciting variations on the milk tea cream, just adjust steeping times to suit each tea’s strength.
Final Thoughts
Bringing together the delicate lightness of choux pastry and the comforting, aromatic charm of milk tea cream, this Choux Pastry with Milk Tea Cream Recipe is a wonderful way to impress friends or simply treat yourself. Don’t hesitate to try it out—you’ll find that mastering this dessert is not only rewarding but truly delicious. Enjoy creating and sharing these delightful puffs as much as eating them!
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Choux Pastry with Milk Tea Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This recipe features delicate choux pastry puffs filled with a smooth and flavorful milk tea cream. The light, airy pastry pairs perfectly with the creamy, subtly spiced filling infused with black tea, making a delightful treat suitable for teatime or dessert.
Ingredients
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (113 g) unsalted butter
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract (optional)
For the Milk Tea Cream Filling:
- 1/2 cup (120 ml) whole milk
- 2 teaspoons black tea leaves (or 2 tea bags)
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the choux pastry.
- Heat Ingredients: In a saucepan, combine the water, whole milk, unsalted butter, and salt. Heat the mixture over medium heat until the butter melts and the liquid mixture comes to a boil.
- Make Dough: Quickly add all the flour to the boiling mixture at once. Stir vigorously with a wooden spoon until the dough pulls away from the pan’s sides and forms a smooth ball, about 2 minutes. Remove from heat and allow the dough to cool slightly.
- Add Eggs: When the dough is cool enough to handle, add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and well combined.
- Add Vanilla: Stir in vanilla extract, if using, to enhance the flavor of the dough.
- Pipe Pastry: Transfer the dough into a piping bag fitted with a large round tip and pipe small rounds approximately 1 inch in diameter onto the prepared baking sheet. Ensure adequate spacing to allow the puffs to expand during baking.
- Bake: Bake for 20-25 minutes until the choux puffs are golden brown and sound hollow when tapped underneath. Remove from oven and cool completely on a wire rack.
- Prepare Tea Infusion: For the filling, bring the milk and black tea leaves (or tea bags) to a simmer in a small saucepan over medium heat. Remove from heat and steep for 5 minutes, then strain out the tea leaves.
- Mix Cream Filling: Return the strained milk to the pan. Add heavy cream and sugar, stirring over low heat until the sugar dissolves and the mixture is well combined.
- Thicken Cream (Optional): If you desire a thicker cream, dissolve cornstarch in a small amount of cold milk and add it to the mixture. Heat gently until the cream thickens to a custard-like texture. Remove from heat and allow to cool.
- Flavor Cream: Once cooled to room temperature, whisk in vanilla extract for added flavor.
- Assemble Pastries: Make a small hole in the bottom of each choux puff and pipe in the prepared milk tea cream filling. Serve immediately or refrigerate until ready to serve for optimal freshness.
Notes
- Make sure the dough has cooled enough before adding eggs to prevent them from cooking prematurely.
- Use fresh eggs for best results to achieve smooth, glossy dough.
- The filling can be thickened to preferred consistency with cornstarch, but it’s optional depending on your texture preference.
- Choux puffs are best enjoyed fresh but can be refrigerated with filling for up to 2 days.
- For a caffeine-free version, use herbal tea instead of black tea.
