Milk Tea Cream Puffs: A Delicious & Easy Recipe

Milk Tea Cream Puffs: Prepare to be utterly captivated by these delicate, airy pastries filled with a luscious, tea-infused cream. Imagine biting into a light-as-a-feather choux pastry, only to be greeted by a cool, creamy explosion of your favorite milk tea flavor. It’s a delightful fusion of textures and tastes that will leave you craving more.

Cream puffs, also known as profiteroles, have a rich history dating back to 16th-century France. While the classic versions are often filled with vanilla cream or chocolate, this modern twist incorporates the beloved flavors of milk tea, a beverage with deep cultural roots in Asia. Milk tea, in its various forms, has been enjoyed for centuries, offering comfort and warmth in countless cultures.

What makes these Milk Tea Cream Puffs so irresistible? It’s the perfect balance of textures – the slight crispness of the choux pastry against the smooth, velvety cream. The subtle bitterness of the tea perfectly complements the sweetness of the cream, creating a harmonious flavor profile that’s both sophisticated and comforting. Plus, they’re surprisingly easy to make! Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. Get ready to elevate your dessert game with these delightful treats!

Ingredients:

• For the Choux Pastry:
• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs, at room temperature
• For the Milk Tea Cream Filling:
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) whole milk
• 2 black tea bags (English Breakfast or Earl Grey work well)
• 1/4 cup (50g) granulated sugar, or to taste
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 2 tablespoons cold milk
• Optional Garnish:
• Powdered sugar, for dusting
• Chocolate shavings

Making the Choux Pastry

1. Combine Water, Butter, and Salt: In a medium saucepan, combine the water, cubed butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before the water boils. This is crucial for the pastry to puff up properly.
2. Add Flour and Cook: Once boiling, remove the saucepan from the heat and immediately add all the flour at once. Using a wooden spoon or a sturdy spatula, vigorously stir the mixture until it forms a smooth ball that pulls away from the sides of the pan. This step is important to cook the flour and prevent a grainy texture.
3. Cool the Dough Slightly: Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. This helps to dry out the dough slightly, which is essential for proper puffing. The dough should form a thin film on the bottom of the pan. Transfer the dough to a mixing bowl and let it cool for about 5-10 minutes. You want it to be warm, but not hot, before adding the eggs.
4. Incorporate the Eggs: Using an electric mixer (stand mixer or hand mixer), beat the dough on medium speed. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. After adding the first egg, the dough might look curdled, but don’t worry, it will come together as you add the remaining eggs. The final dough should be smooth, glossy, and have a pipeable consistency. To test the consistency, lift the beater or spatula. The dough should slowly fall off in a “V” shape. If it’s too stiff, beat in a tiny bit of egg white. If it’s too runny, you’ve added too much egg.
5. Pipe the Dough: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer the choux pastry dough to a piping bag fitted with a large round tip (or just cut the tip off a disposable piping bag). Pipe mounds of dough onto the prepared baking sheet, about 1.5-2 inches in diameter, leaving some space between each puff. Alternatively, you can use two spoons to drop mounds of dough onto the baking sheet.
6. Bake the Cream Puffs: Bake the cream puffs for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until the puffs are golden brown and firm to the touch. Do not open the oven door during baking! This can cause the puffs to deflate.
7. Cool the Puffs: Once baked, turn off the oven and crack the oven door open slightly. Let the cream puffs cool in the oven for about 30 minutes. This helps them to dry out and prevent them from collapsing. Transfer the cooled cream puffs to a wire rack to cool completely.

Making the Milk Tea Cream Filling

1. Infuse the Milk Tea Flavor: In a small saucepan, combine the heavy cream and whole milk. Add the black tea bags. Heat the mixture over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 15-20 minutes to infuse the milk tea flavor. The longer you steep, the stronger the tea flavor will be.
2. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold milk until smooth. This prevents lumps from forming when you add it to the hot cream mixture.
3. Strain the Cream Mixture: Remove the tea bags from the cream mixture, squeezing them gently to extract as much flavor as possible. Discard the tea bags.
4. Cook the Filling: Return the saucepan to medium heat. Add the granulated sugar and stir until dissolved. Gradually pour in the cornstarch slurry, whisking constantly to prevent lumps. Continue to cook, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 2-3 minutes.
5. Add Vanilla Extract: Remove the saucepan from the heat and stir in the vanilla extract.
6. Cool the Filling: Transfer the milk tea cream filling to a bowl. Cover the surface of the filling with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled. The filling will thicken further as it cools.

Assembling the Milk Tea Cream Puffs

1. Prepare the Cream Puffs: Once the cream puffs are completely cool, use a serrated knife to slice them in half horizontally. Alternatively, you can use a piping bag fitted with a small tip to poke a hole in the bottom of each puff.
2. Fill the Cream Puffs: If you sliced the puffs in half, spoon or pipe the chilled milk tea cream filling into the bottom half of each puff. If you poked a hole in the bottom, pipe the filling into the puff until it feels full.
3. Dust with Powdered Sugar (Optional): Dust the filled cream puffs with powdered sugar for a beautiful presentation. You can also add chocolate shavings for extra flavor and visual appeal.
4. Serve Immediately: Serve the milk tea cream puffs immediately for the best texture. They are best enjoyed within a few hours of filling, as the cream can soften the puffs over time. If you need to store them, keep the puffs and filling separate until ready to serve. Store the puffs in an airtight container at room temperature and the filling in the refrigerator.

Conclusion:

And there you have it! These Milk Tea Cream Puffs are truly something special, and I wholeheartedly believe they deserve a spot on your baking bucket list. The delicate, airy choux pastry, combined with the creamy, fragrant milk tea filling, creates a symphony of textures and flavors that’s simply irresistible. It’s a sophisticated treat that’s surprisingly easy to make, even for beginner bakers. But why is this recipe a must-try? Beyond the incredible taste, it’s the perfect balance of comfort and elegance. It’s a nostalgic nod to your favorite milk tea, elevated to a delightful pastry experience. Imagine biting into a cloud of sweetness, infused with the warm, comforting aroma of black tea and creamy milk. It’s a guaranteed crowd-pleaser, perfect for afternoon tea, special occasions, or simply a well-deserved treat for yourself. This isn’t just a dessert; it’s an experience. Now, let’s talk about serving suggestions and variations! These Milk Tea Cream Puffs are delicious on their own, but you can elevate them even further. Dust them with powdered sugar for a classic touch, or drizzle them with a simple glaze made from milk tea concentrate and powdered sugar for an extra burst of flavor. For a more decadent experience, try dipping the bottoms in melted chocolate – dark, milk, or white chocolate all work beautifully. If you’re feeling adventurous, consider experimenting with different milk tea flavors. Earl Grey, Thai milk tea, or even a fruity milk tea would be fantastic variations. You could also add a touch of spice to the filling, such as cinnamon or cardamom, for a warm and cozy twist. Another fun idea is to incorporate boba pearls into the filling for an authentic milk tea experience. Just be sure to drain them well and add them right before filling the puffs to prevent them from becoming soggy. For a truly impressive presentation, arrange the cream puffs on a tiered serving stand, alternating them with fresh berries or other small pastries. This makes for a stunning centerpiece that’s sure to impress your guests. You can also serve them with a side of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The key to success lies in following the instructions carefully and paying attention to the details. Don’t be intimidated by the choux pastry – it’s easier than you think! And remember, even if your first batch isn’t perfect, don’t give up. Baking is a journey, and every mistake is a learning opportunity. So, what are you waiting for? Grab your apron, gather your ingredients, and get ready to embark on a delicious baking adventure. I can’t wait to hear about your experience making these delightful Milk Tea Cream Puffs. Please, please, please try this recipe! Once you’ve tried it, I’d absolutely love to hear how they turned out! Share your photos and stories with me in the comments below. Did you make any variations? What did your friends and family think? Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy baking! I am sure you will love this recipe as much as I do.