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Earl Grey Cream Puffs

These heavenly Earl Grey Cream Puffs are made with Earl Grey tea-infused pate a choux and filled with light and airy Earl Grey Cream filling!
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Cuisine: French
Keyword: choux, matcha
Servings: 16
Calories: 138kcal

Ingredients

Profiteroles (Choux)

  • 85 g unsalted butter (6 tbsp)
  • 90 mL water (6 tbsp) + extra for brushing baking sheet and flattening choux tips
  • 90 mL milk semi-skimmed (6 tbsp) + 1 tsp. extra for egg wash
  • 2 tsp granulated sugar
  • 95 g all purpose flour (approx. 12 ⅛ tbsp)
  • 3 eggs medium-sized, divided 2 + 1 egg
  • ½ tsp. Earl grey tea from teabag or ground tea leaves
  • pinch salt

Earl Grey Cream Filling

  • 250 mL heavy cream (1 cup)
  • ½ tsp. vanilla extract
  • 2 tbsp. powdered sugar sifted (+ extra for sprinkling)
  • 2 teabags Earl Grey or tea leaves

Instructions

Choux Pastry and Earl Grey Cream Puffs

  • Divide eggs into two medium-sized bowls: place 2 eggs in one bowl and 1 egg in another bowl. Lightly beat all eggs.
  • Place butter in a small saucepan on medium heat. Once melted, add milk, water, earl grey, sugar, and salt. Mix to combine and bring to a simmer. Once simmering, turn down heat to low.
  • Add sifted flour and mix, using a spatula, until a small dough ball is formed. Smash dough so that it covers the bottom and sides of saucepan and heat (low heat) for 1 minute (to cook the mixture).
  • Transfer dough to a mixing bowl of a stand mixer fixed with the paddle attachment. Allow to cool for 10-15 minutes before proceeding to the next step.
  • In the meantime, preheat the oven to 200°C (400F) and line a large baking sheet with parchment paper. Use a pastry brush (or your fingers) to lightly brush (or sprinkle) parchment paper with water.
  • Start by adding the 2 beaten eggs to the dough and mix on medium-low speed until combined (the mixture may curdle at first but will come together after 30-40 seconds).
  • Note: You will not need to use the whole remaining egg:
    Slowly add remaining mixture containing 1 egg, one tablespoon at a time whilst mixing on medium-low speed. One tablespoon is usually enough. Once the choux mixture appears thick and has a slightly shiny and smooth surface, but with a pipeable consistency that holds its shape, your choux is complete. When you pull out your paddle attachment from the batter, the batter will start to fall from it after a few seconds (not immediately). At this point, you can chill the batter for up to 2 days.
  • Use the remaining egg as egg wash by adding 1 tsp. of milk.
  • Transfer choux mixture into a large piping bag fitted with a Wilton 1A round tip. Pipe approx 1½" size circles straight down, leaving approx 1 inches between each circle. (Create a small bun-like shape and use a sharp, circular movement to stop). Dip your finger in water and smooth down the peaks. Lightly brush each cream puff with egg wash using a pastry brush.
  • Bake in a 200°C (400F) oven for 17-18 minutes, then, without opening the oven, decrease the oven temperature to 175°C (350F) and bake for another 7-8 minutes. The choux should puff up and is deep golden brown in color. Transfer to a cooling rack until cooled completely before filling.

Earl Grey Cream Filling

  • Place around ¼ cup of the cream into a small saucepan and bring to a simmer. Remove from heat, add earl grey teabags and allow to steep for 15-20 minutes. Squeeze teabags before discarding. Chill for 10 minutes before using.
    Note: if using tea leaves, steep through tea strainer.
  • Place earl grey cream, remaining heavy cream, vanilla extract, and powdered sugar in a large bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
  • To fill cream puffs:
    Method 1: Slice cream puffs horizonally from the center. Transfer whipped cream mixture to a piping bag fitted with the star or flower tip and pipe cream on the bottom half of the pastry. Cover with the top pastry.
    Method 2: Transfer whipped cream mixture to a piping bag fitted with a small round tip. Use the tip to pierce a small hole at the bottom of each cream puff and pipe the earl grey cream into the puffs.
  • Dust with powdered sugar and store in a refrigerator until serving.

Nutrition

Calories: 138kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 21mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg