Light, airy choux pastry meets silky milk tea cream in this elegant-yet-easy dessert that feels like a fancy patisserie indulgence without all the fuss. Imagine biting into a crisp shell that gives way to a luscious, subtly spiced tea-infused filling… oh yes, it’s as dreamy as it sounds. Whether you’re a seasoned baker or new to the world of pâte à choux, this one’s a game-changer. Trust me, once you master this recipe, you’ll want to fill everything with milk tea cream!

Why You’ll Love Choux Pastry with Milk Tea Cream

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for an afternoon tea, impressing dinner guests, or simply treating yourself to something beautiful, this dessert delivers:

Versatile: Perfect as cream puffs, éclairs, or mini profiteroles you choose the shape and vibe.
Budget-Friendly: Made with pantry basics like flour, butter, eggs, and tea.
Quick and Easy: Simpler than it looks. The pastry dough comes together fast, and the cream is a breeze to whip up.
Customizable: Add chocolate glaze, fruit toppings, or even try different tea flavors like matcha or chai.
Crowd-Pleasing: Light, creamy, and subtly sweet it’s hard to stop at just one!

Ingredients in Choux Pastry with Milk Tea Cream

Each bite delivers a delicate balance of textures and flavors. Here’s what goes into this delightful dessert:

Flour: All-purpose flour gives the choux structure and body.
Butter: For that rich, tender dough and lovely golden color.
Eggs: They provide the rise and that signature airy interior.
Water: The base for cooking the dough on the stove.
Salt: Just a pinch to enhance the flavor.

Black Tea Leaves (or Tea Bags): The heart of the milk tea flavor choose a strong black tea like Assam or Earl Grey.
Milk: Infused with tea for a warm, comforting base to the cream.
Sugar: Adds sweetness to balance the tannins of the tea.
Egg Yolks: Used for thickening the cream, creating a silky custard texture.
Cornstarch: Helps stabilize and thicken the milk tea pastry cream.
Butter (again): Whisked in at the end for an ultra-smooth finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Make the Choux Dough: In a saucepan, heat water, butter, and salt until boiling. Add flour all at once and stir vigorously until a dough forms and pulls away from the sides. Let cool slightly.

Add the Eggs: Beat in the eggs one at a time until the dough is smooth and glossy. The texture should be thick enough to pipe but still soft.

Pipe and Bake: Pipe small rounds (or logs for éclairs) onto the baking sheet. Bake for 25–30 minutes until puffed and golden. Cool completely.

Make the Milk Tea Cream: In a saucepan, heat milk and tea until steaming. Let steep for 10 minutes, then strain. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk in the warm tea-infused milk, then return to the heat. Stir constantly until thick. Remove from heat and stir in butter. Chill completely.

Fill the Pastry: Once both pastry and cream are cool, fill the choux by slicing or piping the cream inside.

Serve and Enjoy: Dust with powdered sugar or drizzle with glaze, then enjoy these creamy, dreamy puffs of perfection!

Nutrition Facts

Servings: 12 puffs
Calories per serving: 160

Note: These are approximate values and may vary based on the ingredients you use.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (+ cooling time)

How to Serve Choux Pastry with Milk Tea Cream

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve with a hot cup of the same tea used in the cream for a harmonious flavor pairing. You can also top the filled puffs with a caramel glaze or dip them in chocolate for an extra fancy twist. For parties, dust with powdered sugar and serve on a tiered dessert tray.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Let the choux bake fully don’t open the oven early or they might collapse. Make sure your milk tea cream is fully cooled before piping. If you want firmer puffs, let them dry out in a turned-off oven for 10 minutes after baking.

FAQ’s

1. Can I use store-bought pastry cream?
Yes, but you’ll miss out on that lovely milk tea flavor infusion.

2. How do I store these puffs?
Filled puffs should be refrigerated and eaten within 2 days. Unfilled shells can be stored at room temp for 1–2 days.

3. Can I freeze them?
Unfilled choux pastry freezes well! Just reheat in the oven before filling.

4. What tea works best for the cream?
Strong black teas like Earl Grey, Assam, or English Breakfast are ideal.

5. Can I make the pastry cream ahead of time?
Yes, it can be made up to 2 days in advance and stored in the fridge.

6. Why didn’t my choux rise?
The oven might not have been hot enough, or the dough may have been too runny.

7. How do I know when the cream is thick enough?
It should coat the back of a spoon and hold its shape when cooled.

8. Can I add other flavors?
Yes! Try vanilla, matcha, or even chai for fun variations.

9. Do I need a piping bag?
It helps, but you can also spoon the dough and cream if needed.

10. Why did my puffs deflate?
They might have been underbaked or exposed to cold air too early. Make sure to bake them fully and cool them properly.

Conclusion

Choux Pastry with Milk Tea Cream brings bakery-style charm right into your kitchen. Crisp on the outside, creamy and aromatic inside it’s a flavor combo that feels elegant but is secretly so simple to make. Whether you serve them up for a fancy brunch or a cozy night in, these little puffs are guaranteed to impress.

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