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
Units
Scale
- 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