Oh, if you love delicate pastries and creamy, dreamy fillings, then get ready to meet your new obsession: Choux Pastry with Milk Tea Cream. This isn’t your everyday cream puff — it’s a magical little treat where airy, golden puffs meet silky, fragrant milk tea-flavored cream. Imagine biting into a crisp shell that gives way to a luscious, subtly sweet cream infused with the warm, comforting notes of your favorite milk tea. Trust me, this one’s a total game-changer, perfect for impressing guests or treating yourself after a long day. You’re going to feel like a patisserie pro without all the fuss!
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Why You’ll Love Choux Pastry with Milk Tea Cream
Versatile
Perfect for afternoon tea, special celebrations, or just a little indulgence any time of day. It’s a crowd-pleaser that looks fancy but comes together with surprisingly simple steps.
Budget-Friendly
Uses basic pantry staples plus a few tea leaves or bags—nothing extravagant needed to create that luxe flavor.
Quick and Easy
With just a bit of patience and care, you’ll whip up choux dough and a silky milk tea cream filling that’s totally worth every minute.
Customizable
Feel like switching up the flavor? Swap the milk tea for matcha, vanilla, or even coffee for a fun twist.
Crowd-Pleasing
Kids and adults alike will be wowed by the delicate textures and comforting flavors.
Ingredients in Choux Pastry with Milk Tea Cream
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Water and Butter: The foundation of the choux dough, giving it richness and moisture.
Flour: All-purpose flour to create that light but sturdy shell.
Eggs: The magic ingredient that makes the dough puff up and become airy.
Milk Tea: Brewed strong with black tea leaves or bags, then sweetened and cooled to create a fragrant, creamy filling.
Heavy Cream: Whipped to soft peaks for a luscious, fluffy texture.
Sugar: To add just the right amount of sweetness to the cream.
Vanilla Extract: To enhance the milk tea’s warmth with a subtle vanilla note.
Instructions
Let’s dive into the steps to create these delicate delights:
Preheat Your Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Make the Choux Dough: In a saucepan, heat water and butter until melted and boiling. Remove from heat and quickly stir in flour until a smooth dough forms. Return to heat briefly to dry the dough slightly.
Add Eggs: Let the dough cool a bit, then beat in eggs one at a time until glossy and smooth. The dough should be thick but pipeable.
Pipe and Bake: Using a piping bag, pipe small rounds onto the prepared baking sheet. Bake for 20-25 minutes until puffed and golden brown. Let cool completely.
Prepare the Milk Tea Cream: Brew a strong cup of black tea and cool it down. Whip the heavy cream with sugar and vanilla until soft peaks form, then gently fold in the cooled milk tea until smooth and creamy.
Fill the Pastries: Slice the choux puffs in half or make a small hole, then pipe or spoon the milk tea cream inside.
Serve and Enjoy: Chill slightly before serving for the best texture, then enjoy the perfect balance of crisp pastry and silky, fragrant cream.
Nutrition Facts
Servings: About 12 cream puffs
Calories per serving: Approx. 180-220 (depends on size and filling amount)
Preparation Time
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
How to Serve Choux Pastry with Milk Tea Cream
Pair these elegant puffs with:
Fresh Berries: A handful of raspberries or strawberries adds a refreshing contrast.
Light Tea: Serve alongside a cup of your favorite milk tea or green tea for a true teatime vibe.
Dusting of Powdered Sugar: A light sprinkle makes them look extra special.
Chocolate Drizzle: For a decadent touch, drizzle melted dark chocolate over the tops.
Additional Tips
Prep Ahead: You can bake the choux shells a day ahead and keep them in an airtight container to maintain crispness.
Make Ahead Cream: Prepare the milk tea cream a few hours ahead for better flavor melding.
Storage Tips: Store filled cream puffs in the refrigerator and eat within 24 hours to keep pastry crisp and cream fresh.
Freeze Unfilled Shells: Freeze the baked shells for up to 1 month. Thaw and fill when ready to serve.
FAQ Section
Q1: Can I use different tea for the cream?
A1: Absolutely! Earl Grey, jasmine, or matcha all make delicious variations.
Q2: Can I make the choux pastry without eggs?
A2: Eggs are essential for the classic texture, but there are vegan recipes that substitute flax or chia seeds.
Q3: How do I keep the pastry shells crisp?
A3: Store unfilled shells in an airtight container at room temperature. Fill just before serving.
Q4: Can I make the cream dairy-free?
A4: Use coconut cream or another plant-based whipping cream alternative.
Q5: Can I freeze the filled cream puffs?
A5: It’s best to freeze unfilled shells only, as cream filling doesn’t freeze well.
Q6: How do I reheat choux pastry?
A6: Reheat unfilled shells in a 300°F (150°C) oven for 5-7 minutes to refresh crispness.
Q7: Can I add other flavors to the cream?
A7: Yes! A splash of vanilla, almond extract, or a bit of citrus zest can add exciting layers.
Q8: Is it hard to pipe choux dough?
A8: Not at all! Use a zip-top bag with a corner snipped if you don’t have a piping bag.
Q9: What size should I pipe the choux?
A9: About 1.5 inches diameter works well for bite-sized puffs.
Q10: Can I use instant tea powder?
A10: Fresh brewed tea gives the best flavor, but instant tea can work in a pinch.
So there you have it — Choux Pastry with Milk Tea Cream, a delicate and charming dessert that’s surprisingly easy to make at home. Each bite is a perfect little balance of crispy, creamy, and utterly irresistible. You’ll be amazed how something so simple can feel so special. Go ahead, treat yourself!
Print
Choux Pastry with Milk Tea Cream
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 12 choux pastries 1x
- Category: Dessert
- Method: Baking and Whipping
- Cuisine: French
- Diet: Vegetarian
Description
Choux Pastry with Milk Tea Cream is a delicate and airy French pastry filled with a rich, smooth whipped cream infused with the fragrant flavor of black tea. This elegant dessert combines lightness with a subtle tea aroma for a unique treat.
Ingredients
- 2 cups heavy cream
- 2 to 3 tablespoons loose black tea leaves (adjust to preference)
- 1/4 to 1/3 cup powdered sugar or regular sugar (adjust for sweetness)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/2 cup milk
- 1/2 cup water
- 2 teaspoons granulated sugar
- 1 stick butter (8 tablespoons)
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Instructions
- Prepare the milk tea whipped cream: Heat the heavy cream until just simmering. Remove from heat and steep black tea leaves in the cream for 10-15 minutes.
- Strain the cream to remove tea leaves, then cool completely in the refrigerator.
- Once chilled, whip the cream with powdered sugar, vanilla extract, and salt until soft peaks form. Refrigerate until needed.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- For the choux pastry, combine milk, water, granulated sugar, butter, and salt in a saucepan. Bring to a boil over medium heat.
- Remove from heat and immediately stir in all-purpose flour until mixture forms a ball and pulls away from the sides.
- Transfer dough to a mixing bowl and let cool slightly.
- Add eggs one at a time, beating well after each addition until dough is smooth and shiny.
- Pipe or spoon dough onto the baking sheet into desired sizes.
- Bake for 10 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for another 20-25 minutes until puffed and golden brown.
- Cool completely on a wire rack.
- Slice or poke a hole in each choux pastry and fill with milk tea whipped cream using a piping bag.
- Serve immediately or refrigerate until serving.
Notes
- Use good quality loose black tea for the best flavor infusion.
- Adjust sugar in whipped cream according to your preferred sweetness.
- Ensure choux pastry is fully cooled before filling to prevent cream melting.
- Store filled pastries in the refrigerator and consume within 24 hours for freshness.
Nutrition
- Serving Size: 1 choux pastry
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 105mg