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
Scale
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.
