Choux cream thai tea

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     Choux cream thai tea. The crispy  Choux crispy outside, soft and stuffed with less sweet cream. Put it in the refrigerator, then it is another pleasure.       After making a menu of choux cream dessert recipes with custard cream filling often Should you switch to making Thai tea cream filling? 

Choux cream thai tea

Thai tea filling ingredients

  • 250 grams of fresh milk (about 60-80 grams of fresh milk added to make it the same 250g after filtering)
  • 3 teaspoons Thai tea powder
  • Egg yolks (No. 1) 2 pcs.
  • 60 grams sugar
  • 12 grams of corn starch
  • 15 g butter

Eclair ingredients (for 6 pieces)

  • 60 g of water
  • 27 grams unsalted butter
  • 1/8 teaspoon salt
  • 1/4 teaspoon sugar
  • 47 grams all purpose flour
  • Eggs (No. 2) 1 pc.

How to make Thai tea cream puff

     Make Thai tea filling by putting milk and Thai tea powder in a boiling pot. Use medium heat to boil. By boiling the milk until boiling, then bring a lot of milk followed by some whites. Then take it to weigh how much milk is left. Then add fresh milk to add to the same 250 grams as before, set aside

     Bring the egg yolks, granulated sugar and cornstarch. Stir well

     Slowly pour the Thai tea milk mixture into the yolk mixture, beat well, pour into the saucepan.

     Bring it back to a boil again. By using the middle light which is very weak Stir the mixture as well as the mixture thickens and boils, turn off the heat, add the butter, stir well.

    Pour into a cup and cover with plastic food preservation. Put in the refrigerator Wait for the mixture to cool.

     Make choux cream by pouring water, butter, salt and sugar in a saucepan.

     Take the sifted flour into it. 

     Bring the batter back to heat and let it cook. By using the middle light which is very weak Keep stirring the flour until it starts to cook. Notice that the dough starts to stick on the bottom of the pot, turn off the heat, can be removed from the stove.

     Put the flour in a bowl. Then stir the flour so that the dough cools for about 1 minute, then add the eggs little by little, stirring the eggs and flour into a homogeneous consistency. Then add the eggs again Keep doing this until all the eggs are gone and the flour is not very smooth and then put the dough into a piping bag using a round tip.

     Squeeze the batter on the pan lined with baking paper. And use your finger to wet the water to make the top of the powder smooth

     Bake at 180 degrees Celsius for 22-30 minutes. Before squeezing the cream of Thai tea into it