food

Thai Tea Cream Puffs

If you love the spiced sweetness of Thai iced tea, you'll love this tempting little cream puff.

food

Thai Tea Cream Puffs

If you love the spiced sweetness of Thai iced tea, you'll love this tempting little cream puff.

Ingredients

Filling

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • Pinch of salt
  • 2 cups whole milk
  • 4 egg yolks
  • 2 tablespoons butter
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons Thai tea powder

Cream Puffs

  • 1 cup water
  • 8 tablespoons (1 stick) unsalted butter
  • 4 eggs
  • 1 cup flour
  • Pinch of salt

Steps

Filling

  1. In a bowl, mix Thai tea powder and milk. Allow to sit for 10 minutes. Then add egg yolks and mix well. In a saucepan off of the heat, whisk sugar, salt, and cornstarch together. Slowly pour the wet ingredients into the dry ingredients, while whisking constantly. Add butter and vanilla.
  2. Turn on the heat to medium-low. Whisk constantly and slowly bring to a boil. Cook for about 1-2 minutes more. Push the cream through a fine mesh strainer to get rid of any lumps. Cover with plastic wrap and chill for about 2 hours.
  3. Make the dough:

Cream Puffs

  1. In a clean saucepan, boil water and add butter. Once the butter has melted, add the flour and stir rigorously to combine well. This choux pastry dough should form into one soft mass. Remove from stove and allow to cool.
  2. Once cooled, stir in one egg at a time and combine well. Add the choux pastry dough into a piping bag, and pipe small mounds onto parchment paper. Leave about 2 inches in between each other. Smooth down any pointy surfaces.
  3. Bake at 425°F for about 20 minutes, until they are puffed and golden brown. Set on a rack to cool.
  4. Fill a piping bag with the pastry cream. Cut a slit on the choux pastry and fill each one.