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Delightful Choux Pastry with Milk Tea Cream: A Perfect Treat for Any Occasion

Choux Pastry with Milk Tea Cream
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Delicate French choux pastry puffs filled with luxurious milk tea-infused diplomat cream, combining the airy crispness of profiteroles with the aromatic richness of Taiwanese bubble tea flavors. These elegant treats feature a glossy caramel drizzle for an extra touch of sweetness.

  • Author: ranime
  • Prep Time: 40 mins
  • Cook Time: 45 mins
  • Total Time: 3 hours (includes chilling)
  • Yield: 18-20 puffs 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-Asian Fusion
  • Diet: Vegetarian

Ingredients

Scale
  • For Choux Pastry:
  • ½ cup water
  • ½ cup whole milk
  • ½ cup unsalted butter
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • For Milk Tea Cream:
  • 1½ cups whole milk
  • 3 black tea bags (or 2 tbsp loose-leaf)
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 cup heavy cream, chilled
  • 1 tsp vanilla extract
  • For Caramel Drizzle:
  • ½ cup granulated sugar
  • 2 tbsp water
  • ¼ cup heavy cream
  • 1 tbsp unsalted butter
  • Pinch of sea salt

Instructions

  1. Make Choux: Bring water, milk, butter, sugar and salt to boil. Remove from heat, add flour all at once. Stir vigorously until dough forms a ball. Cook 2 more minutes over medium heat. Transfer to bowl. Cool 5 minutes. Beat in eggs one at a time until glossy. Pipe 1½-inch mounds onto parchment-lined sheets. Bake at 425°F for 15 mins, then 350°F for 20 mins until golden. Cool completely.
  2. Make Cream: Steep tea in warm milk for 10 mins. Strain. Whisk yolks, sugar and cornstarch. Gradually whisk in tea milk. Cook over medium heat until thickened. Cover with plastic (directly on surface) and chill 2 hours. Whip cream with vanilla to stiff peaks. Fold into cooled custard.
  3. Make Caramel: Melt sugar with water over medium heat (no stirring). When amber-colored, remove from heat. Carefully whisk in cream, butter and salt. Cool slightly.
  4. Assemble: Pierce puffs and pipe in cream. Drizzle with caramel. Serve within 4 hours.

Notes

  • Tea variations: Use Earl Grey or matcha for different flavors
  • Storage: Unfilled puffs keep 2 days in airtight container
  • For crispier shells: Brush with egg wash before baking
  • Advanced technique: Add 1 tsp instant coffee to caramel for depth
  • Presentation: Dust with cocoa powder or crushed tea leaves

Nutrition

Find it online: https://recipesfood.org/choux-pastry-with-milk-tea-cream/