Choux aux Craquelin Cream Puff - Brown Sugar Milk Tea (红糖奶茶) Cream Puffs!

Описание: Love milk tea (or nai cha 奶茶) and always wondered what it might taste like transformed into a classic French pastry? Then here's your chance! This recipe features a simple pastry cream infused with the floral fragrance of jasmine tea, along with the depth of sweetness coming from a brown sugar caramel. The result is a sophisticated take on Tiger Sugar's internet famous brown sugar milk tea, and a fun twist to a craquelin cream puff! And if you really want to up the "authenticity", a mixture of boba soaked in a dark caramel syrup would be a tasty addition :D

Makes 14-16 medium sized puffs.

Pastry Cream:
2 cups (473 ml) milk
2-3 tablespoons tea (i.e. jasmine, oolong, pu erh, etc...)
1/3 cup (71 g) light brown sugar
2-3 tablespoons heavy cream
4 tablespoons salted butter, divided
3 large eggs
3 tablespoons (23 g) all purpose flour
3 tablespoons (21 g) cornstarch
2-3 heaping tablespoons of honey

In a medium sized saucepan, heat milk until boiling then add tea to steep. Allow to steep for at least 20 minutes depending on how strong you like your tea. Set aside.

Add brown sugar into a small saucepan and heat over medium low heat until it begins to melt. Once sugar completely dissolves and begins to bubble, add heavy cream and 2 tablespoons butter. Whisk until combined and set aside.

In a large bowl, whisk eggs together with flour and cornstarch. Gradually whisk in warm milk then strain back into pot. Cook mixture over medium heat until thickened. Remove from heat and re-strain if desired. Add honey and the remaining 2 tablespoons of butter. Cover and allow to cool before refrigerating until firm.

Craquelin topping:
3/4 cup + 2 teaspoons or 3.5 oz. (100 g) all purpose flour
1/2 cup or 3.5 oz. (100 g) light brown sugar
6 tablespoons (80 g) butter, melted

Combine ingredients in a large bowl then flatten out to 1/4" in between parchment paper to prevent sticking. Freeze until firm before cutting into small rounds (about the same size of the cream puff).

Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper or silicone mat and set aside.

Cream Puff dough (or Pâte à Choux):
1 cup (250 ml) milk
7 tablespoons (100 g) butter
pinch of salt and sugar
1 cup + 2 tablespoons (150 g) all purpose flour
5-6 large eggs (~9 oz.)

Combine milk, butter, salt, and sugar in a medium sized saucepan. When the butter has melted and begins to simmer, add all of the flour. Turn off heat and mix in flour. Stir until flour is completely moistened. Return to medium heat and cook until a thin film of flour coats the bottom of the pan. Remove from heat and add to a stand mixer fitted with the whisk attachment. Beat until sides of the bowl is barely lukewarm and cooled. Begin adding eggs one at a time, making sure each one is incorporated before adding the next. Place batter into a piping bag fitted with a round tip (or a Ziploc bag) and pipe medium sized mounds leaving a couple inches in between when they expand in the oven. Place a small round of craquelin topping on top of each cream puff and bake for 20-23 min. or until puffed and golden brown. Allow to cool completely before filling.

Before filling cream puffs, add ~1 cup of whipped cream to reserved pastry cream to lighten it. I like to have additional whipped cream and top the surface of the cream puffs with a light dusting of powdered sugar! Enjoy!

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xo Shannon
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