Chocolate Chai Cream Puffs

Valentine’s Day time of year and everyone is sharing chocolate recipes which is all well and good, but to be honest, when I thought about my significant other, he loves a good cup of tea…and he also loves cream puffs, profiterols and eclairs so it made sense to combine those chocolate and chai into cream puffs.

We don’t actually celebrate Valentines and this year we’re taking a train to spend the weekend with grandma. Love and all the good qualities it encompasses should be present every day so we try our best to show up every day and so this was more a gesture for you…some cream puffs that come together really quickly and have a ground chai tea in the whipped cream.

Cream puffs are an easy dessert, and often the thought is that you need a piping bag to make these and honestly, if you want them to look perfect you might need one, but these are beautifully imperfect like any relationship and so a piping bag isn’t actually essential.

The flavored cream is my twist to my significant other too, so if you hate tea you could switch out and add some ground coffee to the whipped cream or jam or whatever your loved one prefers. Make these with the intention to surprise them and enjoy together while hanging out.

Chocolate Chai Cream Puffs
Recipe by Roamingtaste
Makes 6

Ingredients:
1/2 cup bread flour
1 heaped tablespoon cocoa powder
1 tablespoon superfine/caster sugar
130 milliliters cold water
50 grams/1.75 ounces butter, cubed
2 eggs, lightly beaten
Chai Cream Filling
2 tablespoons superfine sugar
1 heaped teaspoon loose chai tea
1/2 cup cream
Chocolate Icing
1/2 cup confectioner’s/icing sugar
2 teaspoons cocoa powder
3 teaspoons milk
Pinch of salt

Directions:
Preheat the oven to 200ºC/390F and lightly grease a baking tray, pour a litter water over the top and tap to remove excess water (you want water beads on the tray to create a steamy atmosphere during baking).

Place a baking sheet on the bench and sift the flour and cocoa powder onto it, add the sugar and set aside.

Place the water and butter in a pot over medium heat until the butter has melted and it is simmering.

Remove from the heat and pour the chocolate flour mix into the liquid, stirring swiftly to combine until the dough is smooth and no longer sticks to the side of the pot.

Add a quarter of the egg mixture, beating to combine before continuing in the same manner until the eggs are fully incorporated and the dough is smooth.

Spoon a heaped tablespoon of the pastry onto the prepared baking tray and shape into a smooth round shape.

Place in the oven, cooking for 12 minutes, increase the heat to 220ºC/430F, turn the tray around and bake for a further 14 minutes or until lightly golden.

Remove from the heat and place on a cooling rack, allowing to cool fully.

To make the whipped cream, blend the sugar and loose chai tea until fine. Pour the cream into a bowl and add the chai sugar.

Whip until soft peaks have just formed.

Carefully slice each pastry half way near the base where it has split while baking and pry open slightly, filling with a heaped tablespoon of cream, closing back up again to hide the cut.

Place all the icing ingredients in a bowl and whip until well combined and smooth. Place in a microwave for 10 seconds (or a double boiler until the icing has the consistency of syrup).

Remove and pour an even amount over the top of each cream puff.

Devour immediately.

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Chocolate Chai Cream Puffs

  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 26 minutes
  • Total Time: 41 minutes
  • Yield: Makes 6 1x
  • Category: Baking, Dessert

Description

A hint of chai in the cream of these chocolate puffs will make a great surprise for your loved ones and you don’t need to know how to pipe to create these.


Scale

Ingredients

1/2 cup bread flour
1 heaped tablespoon cocoa powder
1 tablespoon superfine/caster sugar
130 milliliters cold water
50 grams/1.75 ounces butter, cubed
2 eggs, lightly beaten
Chai Cream Filling
2 tablespoons superfine sugar
1 heaped teaspoon loose chai tea
1/2 cup cream
Chocolate Icing
1/2 cup confectioner’s/icing sugar
2 teaspoons cocoa powder
3 teaspoons milk
Pinch of salt


Instructions

  • Preheat the oven to 200ºC/390F and lightly grease a baking tray, pour a litter water over the top and tap to remove excess water (you want water beads on the tray to create a steamy atmosphere during baking).
  • Place a baking sheet on the bench and sift the flour and cocoa powder onto it, add the sugar and set aside.
  • Place the water and 50 grams of the butter in a pot over medium heat until the butter has melted and the mixture has begun simmering.
  • Remove from the heat and pour the chocolate flour mix into the liquid, stirring swiftly to combine until the dough no longer sticks to the side of the pot.
  • Add a quarter of the egg mixture, beating to combine before continuing in the same manner until they are fully incorporated.
  • Spoon a heaped tablespoon amount of the pastry onto the prepared baking tray and place in the oven, cooking for 12 minutes. Increase the heat to 220ºC/430F, turn the tray around and bake for a further 12-17 minutes or until lightly golden.
  • Remove from the heat and place on a cooling rack, allowing to cool fully.
  • To make the whipped cream, blend the sugar and loose chai tea until fine. Pour the cream into a bowl and add the earl grey sugar mixture.
  • Whip until soft peaks have just formed.
  • Carefully slice each pastry near the base where the it has split while baking half way and pry open slightly, filling with a heaped tablespoon of cream, closing back up again to hide the cut.
  • Place all the icing ingredients in a bowl and whip until well combined and smooth. Place in a microwave for 10 seconds (or a double boiler until the icing has the consistency of syrup).
  • Remove and pour an even amount over the top of each cream puff.
  • Devour immediately.

Notes

Recipe by Roamingtaste

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