Earl Grey Tea Cream Puffs

These are actually a lot easier to make than you would think !



3 large                          Egg yolks 

50 grammes              Granulated sugar 

25 grammes              All purpose flour OR cake flour 

250 ml                          Milk

2-3                                  Earl Grey tea bags OR 2-3 tablespoons of loose earl grey tea leaves

200 ml                           Heavy whipping cream

2 tbsp                             Granulated sugar

SUGAR CRACKLE (optional… but recommended ! ) 

85 grammes              Softened Butter

100 grammes          Granulated Sugar

100 grammes            All purpose flour OR cake flour


120 ml                        Water

50 grammes             Unsalted butter

1/2 Tsp                         Salt

75 grammes             All purpose flour OR cake flour

2 large                         Eggs



  1.  In a large bowl combine the egg yolks and granulated sugar
  2. Beat till pale and fluffy. (Should be doubled in size)
  3. Sift flour into mixture and fold to combine
  4.  In a saucepan, place milk and tea bags
  5.  Place the saucepan over medium-low heat and boil for 4-5 minutes
  6. Once boiled, pour the milk mixture in a slow stream into the egg yolk mixture, WHILE WHISKING CONSTANTLY
  7.  Whisk mixture until combined,
  8. Then pour the mixture back into the saucepan and switch to a rubber spatula
  9. Continue to stir the mixture over medium-low heat and cook for 5-6 mins till thick consistency (cream consistency)
  10. Tip the thickened mixture into a large bowl, and cover with plastic wrap, ensuring the plastic wrap is actually touching the cream
  11. Place in the fridge and allow to cool completely

(The Heavy whipping cream and the 2 tsp of sugar will be used later on) 



  1. Cream together butter and sugar until light and fluffy
  2. Sift in flour, and fold till dough forms
  3.  Place dough into a ziplock bag and roll flat till around 1/4 inch thick
  4. Place flattened dough into fridge and allow to chill completely
  1. Preheat oven to 180 *c
  2.  In a saucepan, place sugar, butter and salt
  3. Stir mixture over low heat till butter has completely melted
  4.  Place sifted flour into the saucepan and stir continuously with a rubber spatula
  5. Once a dough forms, and no longer sticks to the sides of the pan, place the dough into a large mixing bowl
  6. Using the spatula mix the dough in the bowl till it cools down (this is so the eggs won’t cook when combined with the dough)
  7. Crack both eggs into a small bowl and whisk together
  8.  Pour 1/3 of the whisked eggs into the dough and start to combine with a spatula (it may take up to 5 mins to mix eggs with dough properly)
  9. Continue adding the eggs 1/3 at a time till a smooth pastry has formed.
  10. Load the pastry into a piping bag with a round piping tip
  11. On a cookie sheet lined with baking paper pipe 4 cm mounds of the pastry with at least 2 cm left between each mound.
  12. Take the sugar crackle dough sheet out of the fridge
  13. Cut 3 cm circles out of the dough and place one circle directly ontop of each mound
  14.  Place the pastry into the preheated oven and allow to cook for 20-25 Mins
  15. Once done the pastry should be puffed up and golden brown
  16. Allow cooling to room temperature
  1.  In a large bowl place heavy whipping cream and granulated sugar
  2.  Beat till soft peaks form
  3. Add the cooled earl grey thickened mixture from before and beat till combined (make sure not to overbeat) 
  4. Load the cream mixture into a piping bag with a small round tip
  5.  Once the choux pastries are cooled flip them over and poke a small hole in the bottom with a chopstick/ skewer
  6.  Place the tip of the piping bag with the earl grey cream into the choux pastry and stuff them completely.
  7. Finally, dust with some icing sugar and the cream puffs are complete!

(Store in an airtight container in the fridge to ensure the cream doesnt melt)



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