If you’re searching for a showstopping dessert that combines classic pastry technique with a modern twist, you’ll absolutely fall for Choux Pastry with Milk Tea Cream. Imagine crisp, golden puffs filled to the brim with silky-smooth pastry cream infused with the rich aroma of black tea—a delightful fusion that brings French baking and beloved milk tea flavors together in every dreamy bite. This Choux Pastry with Milk Tea Cream is my secret for impressing friends, and once you try it, you’ll see why it’s impossible to stop at just one!
Ingredients You’ll Need
The beauty of Choux Pastry with Milk Tea Cream is how a handful of simple, yet essential ingredients can create something so elegant. Every item on this list plays a crucial role, from the structure-giving flour to the flavor-packed tea and luxurious eggs.
- Water: The starting point of the dough—provides moisture and helps with puffing.
- Whole milk (for pastry and cream): Adds richness to both dough and filling for deeper flavor.
- Unsalted butter: Gives the pastry its signature melt-in-your-mouth texture.
- Sugar: Just enough sweetness in the choux and the cream to balance the tea notes.
- Salt: A touch brings all the flavors together and enhances the sweetness.
- All-purpose flour: The structure builder—ensures impeccable puff.
- Large eggs (for pastry & cream): Vital for structure, richness, and that beautiful golden hue.
- Black tea bags or loose black tea: The key to that aromatic, deeply infusing milk tea flavor.
- Cornstarch: Thickens the pastry cream without making it gluey—think satiny and smooth.
- Vanilla extract: Just a half teaspoon rounds out all the other flavors in the filling.
- Optional: Powdered sugar or a light glaze: A finishing touch for both flavor and visual appeal.
How to Make Choux Pastry with Milk Tea Cream
Step 1: Prep and Preheat
Preheat your oven to 400°F (200°C), and line a baking sheet with parchment paper. Lining your tray will keep the delicate pastries from sticking and make cleanup a breeze. Set up your mixer or beaters—you’ll want everything ready to go once the dough comes together!
Step 2: Make the Choux Dough
Combine water, milk, butter, sugar, and salt in a medium saucepan, and gently bring to a simmer over medium heat. Once the butter melts and the mixture starts to bubble, add your flour all at once. Stir vigorously with a wooden spoon or stiff spatula; the dough will quickly come together and pull away from the sides of the pan. Keep cooking for about 1–2 minutes more to dry the dough slightly, which helps create that signature puff and hollow center.
Step 3: Beat in the Eggs
Transfer the dough to a mixing bowl and let it cool for about 5 minutes—just enough so the eggs won’t scramble when added. Add the eggs one at a time, beating well after each addition. The finished dough should be smooth, shiny, and just thick enough to hold its shape when dolloped or piped. Don’t worry if it looks a bit loose; that’s what creates that magical rise in the oven.
Step 4: Shape & Bake the Choux Pastry
Using a piping bag or a pair of spoons, place tablespoon-sized mounds of the dough onto your prepared baking sheet, leaving space between each. Bake for 20 minutes, then reduce the heat to 350°F (175°C) and bake for another 10–15 minutes until puffed and golden. Resist the urge to open the oven early—it can cause your puffs to collapse! Let them cool completely on a wire rack.
Step 5: Create the Milk Tea Pastry Cream
For the milk tea cream, gently heat the milk in a small saucepan until steaming, then add your tea bags or loose black tea. Let it steep for at least 10 minutes to really infuse that classic milk tea flavor. Remove tea bags, or strain out the leaves for a smooth finish. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk the warm milk into the egg mixture to temper it, then pour everything back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Off the heat, stir in butter and vanilla for an ultra-creamy result. Strain the cream if it looks lumpy, then chill completely.
Step 6: Fill and Finish
Once everything’s cool, it’s time for the best part: assembling! You can either cut the tops off your choux puffs or poke a small hole in the bottom. Spoon or pipe the luxurious milk tea pastry cream inside. For a picture-perfect finish, dust lightly with powdered sugar or drizzle with a simple glaze—you deserve it!
How to Serve Choux Pastry with Milk Tea Cream
Garnishes
To elevate your Choux Pastry with Milk Tea Cream, a delicate dusting of powdered sugar adds an elegant, bakery-style touch. If you want a little extra shine, a thin vanilla or tea-infused glaze drizzled over the top makes each puff glisten. For a fresh twist, sprinkle on a few toasted black sesame seeds or delicately grate a bit of orange zest over each filled pastry before serving.
Side Dishes
These cream puffs are delightful on their own, but for a truly indulgent dessert experience, pair them with a small bowl of fresh, ripe berries or a fruit salad to complement the richness. For tea lovers, serve with a cup of hot or iced milk tea to create a harmonious tea-themed meal. They also shine alongside a scoop of vanilla or matcha ice cream!
Creative Ways to Present
If you’re making Choux Pastry with Milk Tea Cream for a special occasion, try stacking the puffs into a dramatic cream puff tower (croquembouche-style) and drizzling with caramel or glaze. Arrange individual puffs in pretty cupcake liners for a party-ready touch, or place three on a dessert plate in a line with a few edible flowers for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
To keep your Choux Pastry with Milk Tea Cream tasting fresh, store filled puffs in an airtight container in the refrigerator. They’re best enjoyed within one day, as the choux can soften with time, but they’ll still be delicious for up to two days if needed. Unfilled choux shells, however, stay crisp for several days when stored at room temperature.
Freezing
Choux pastry shells freeze beautifully—just make sure they are completely cooled before packing them into freezer bags. When you’re ready, thaw at room temperature and crisp up in a moderate oven for a few minutes. While you can freeze the milk tea pastry cream, the texture is best enjoyed fresh, so consider only freezing the shells and making the cream before serving.
Reheating
To restore crispness to stored or thawed choux pastry, preheat your oven to 325°F (160°C) and warm the empty shells for about 5–7 minutes. Avoid reheating filled puffs, as the cream may separate. Instead, separate the shells and pastry cream until just before you’re ready to indulge in your Choux Pastry with Milk Tea Cream.
FAQs
Can I use other types of tea for the milk tea cream?
Absolutely! Earl Grey brings a lovely floral note, oolong is more mellow, and chai adds exotic spice. Just steep your tea until the milk is fragrant and full-bodied, then proceed as usual for this Choux Pastry with Milk Tea Cream.
Why did my choux pastry collapse or turn out flat?
The most common culprit is taking them out of the oven too soon or not baking long enough to dry the shells. Be sure to let them puff up and turn golden before removing and always cool completely before filling.
Is it necessary to strain the milk tea pastry cream?
If you use loose tea or notice any small lumps in your cream, straining ensures a smooth, luscious texture. It’s an easy step for impressively silky Choux Pastry with Milk Tea Cream.
Can I prepare the pastry cream in advance?
Yes, you can make the milk tea pastry cream up to two days ahead. Store it in an airtight container in the fridge and give it a quick whisk before filling your puffs for the freshest taste and smoothest texture.
How do I transport filled choux puffs for a party?
Arrange Choux Pastry with Milk Tea Cream in a single layer in a sturdy container. Keep them chilled as long as possible before serving so they arrive in perfect condition—your friends will thank you!
Final Thoughts
I can’t recommend Choux Pastry with Milk Tea Cream enough—it combines the best of both worlds, making each bite an adventure in texture and flavor. Gather a few beloved ingredients, carve out a little time, and let yourself be transported by the magic of crisp pastry and creamy, fragrant filling. Go on, give it a try—you’ll be surprised how easily you can bring patisserie-level delight into your own kitchen!
Print
Choux Pastry with Milk Tea Cream Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 cream puffs 1x
- Diet: Vegetarian
Description
Learn how to make delicious Choux Pastry filled with Milk Tea Cream, a delightful French-Asian fusion dessert that combines the lightness of choux pastry with the richness of milk tea-flavored cream.
Ingredients
For the choux pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 1/2 cup (115g) unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the milk tea pastry cream:
- 1 1/2 cups (360ml) whole milk
- 3 black tea bags or 1 tablespoon loose black tea
- 4 large egg yolks
- 1/3 cup (65g) granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Optional for topping:
- Powdered sugar or a light glaze
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer over medium heat.
- Once the butter melts and the mixture starts to bubble, add the flour and stir vigorously until a dough forms.
- Cook for another 1–2 minutes, then transfer the dough to a mixing bowl and let cool.
- Add eggs one at a time, beating well after each addition, until the dough is smooth.
- Pipe or spoon mounds onto the baking sheet and bake.
- To make the milk tea cream, heat milk, steep tea, and whisk egg yolks, sugar, cornstarch, and salt.
- Slowly whisk warm milk into the egg mixture, then cook until thickened.
- Remove from heat, stir in butter and vanilla, and chill.
- Once cooled, fill the choux pastries with the milk tea cream and dust with powdered sugar or glaze before serving.
Notes
- You can use Earl Grey tea for a floral twist or brown sugar in the cream for extra depth.
- Store filled puffs in the fridge and serve within a day for best texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Asian fusion
Nutrition
- Serving Size: 1 cream puff
- Calories: 220
- Sugar: 9g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
