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Choux Pastry with Milk Tea Cream

Choux Pastry with Milk Tea Cream

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  • Author: Maria
  • 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

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

  1. 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.
  2. Strain the cream to remove tea leaves, then cool completely in the refrigerator.
  3. Once chilled, whip the cream with powdered sugar, vanilla extract, and salt until soft peaks form. Refrigerate until needed.
  4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  5. For the choux pastry, combine milk, water, granulated sugar, butter, and salt in a saucepan. Bring to a boil over medium heat.
  6. Remove from heat and immediately stir in all-purpose flour until mixture forms a ball and pulls away from the sides.
  7. Transfer dough to a mixing bowl and let cool slightly.
  8. Add eggs one at a time, beating well after each addition until dough is smooth and shiny.
  9. Pipe or spoon dough onto the baking sheet into desired sizes.
  10. 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.
  11. Cool completely on a wire rack.
  12. Slice or poke a hole in each choux pastry and fill with milk tea whipped cream using a piping bag.
  13. 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

Find it online: https://cooktune.com/choux-pastry-with-milk-tea-cream/