Description
Delight in light, airy choux pastry filled with a rich and flavorful milk tea whipped cream. This elegant dessert combines the delicate texture of pâte à choux with the fragrant and creamy essence of milk tea, perfect for a sophisticated treat.
Ingredients
Scale
- 2 cups heavy cream
- 2–3 tbsp loose black tea leaves (adjust to taste)
- ¼ to ⅓ cup powdered sugar or regular sugar (to preferred sweetness)
- 2 tsp vanilla extract
- ⅛ tsp salt
- ½ cup milk
- ½ cup water
- 2 tsp granulated sugar
- 1 stick butter
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Instructions
- To make milk tea whipped cream: heat heavy cream until just simmering. Remove from heat, add tea leaves, and steep for 5–10 minutes depending on desired strength. Strain out tea leaves and chill cream completely.
- Once chilled, whip cream with sugar, vanilla extract, and salt until stiff peaks form. Refrigerate until ready to use.
- For pâte à choux: preheat oven to 400°F (200°C). In a saucepan, combine milk, water, sugar, butter, and salt. Bring to a boil.
- Remove from heat and add flour all at once. Stir vigorously until the dough forms a ball and pulls away from the pan.
- Transfer dough to a mixing bowl. Beat in eggs one at a time, fully incorporating each before adding the next, until smooth and glossy.
- Pipe or spoon dough onto a baking sheet lined with parchment paper. Bake for 20–25 minutes until puffed and golden.
- Cool pastries completely.
- Fill choux pastry with milk tea whipped cream and serve.
Notes
- Use fresh eggs at room temperature for better dough consistency.
- Ensure oven temperature is accurate for proper puffing of choux pastry.
- Steeping time for tea can be adjusted based on your preferred flavor strength.
- Chill whipped cream thoroughly before filling for best texture.
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 110mg