Cream Puffs

This recipe was a request from a friend, and we knew exactly what tea to use for it. Once again, we’re featuring a flavor from our friends at Nepal Tea: Nepali Breakfast, their signature Masala Chai blend. If you’ve never made cream puffs before because you thought they were complicated, I think you’ll be pleasantly surprised … we definitely were! ~ Alan

Note:

Check out our other recipes made with Nepal Tea, including Egg Drop Soup. You can also learn more about the history and mission of the company in our interview with Nishchal Banskota.

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Cream Puffs

Course Dessert

Cuisine French

Keyword chai, Nepal, pastry

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 24 puffs

Author Alan & Marlys Arnold - Adventures with Tea

Ingredients

For the Cream Puffs:

• 1 cup Nepali Breakfast brewed tea brewed a bit stronger than usual
• 1/2 cup Butter unsalted
• 1 tsp Sugar
• 1/2 tsp Salt
• 1 cup Flour
• 4 Eggs plus 1 for egg wash on top

For the Filling:

• 2 cups Heavy whipping cream infused with 5 tsp Nepali Breakfast loose tea)**
• 1/4 cup Powdered sugar
• 1/2 tsp Vanilla extract

Instructions

For the Cream Puffs:

1. Combine brewed tea, butter, sugar and salt in a medium saucepan. Heat on medium-high until butter melts, then bring to a boil.
2. Immediately remove from heat and add flour all at once. Stir vigorously until the flour is fully incorporated. Then cook over medium-low heat until it begins to form a ball when stirred. Remove from heat and allow to cool for about 5 minutes.
3. Using a mixer, add 4 eggs one at a time, then continue beating for two minutes after adding the last egg.
4. With a medium-sized cookie scoop, place mounds of dough onto a lightly-greased cookie sheet, about 2-3" apart. Dip your finger in a little water and lightly round off any ridges on top, then use a pastry brush to coat with egg wash.
5. Bake in 425º F preheated oven for 10 minutes. Without opening the door, reduce heat to 350º F and bake for 10 minutes more.
6. At this point, remove the puffs from the oven and poke a small hole in the side of each. Turn off the oven and place the pans back in and close the door for 5-7 minutes more while the oven cools down.
7. Remove from the oven and place on a rack to cool.

For the Filling:

1. The day before, add loose tea to the whipping cream and cold-infuse in the fridge overnight.**
2. The next day, strain out loose tea and pour into a chilled mixing bowl along with powdered sugar and vanilla extract. Beat until stiff peaks form.

Assembling the Cream Puffs:

1. Once puffs have cooled, gently split each one into top and bottom pieces, leaving one side hinged. Fill the inside with tea-infused whipped cream, then close the top. Makes 24 cream puffs.