Oreo Milk Tea Cream Puffs

Name: Oreo Milk Tea Cream Puffs
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 1/2 cup of milk; 1/2 cup of water; 1 tbsp of sugar; 1 pinch of salt; 1/2 cup of butter; 1 cup of flour; 4 eggs; 1/2 cup of softened butter; 3/4 cups of brown sugar; 1 cup of flour; 1 pinch salt; 5 egg yolks; 1/4 cup of sugar; 1/4 cup of corn starch; 1 pinch of salt; 2 cups of milk tea; 1 tsp of vanilla extract; 1/4 cup of butter; 1/2 cup of heavy whipping cream; 8 oreos crushed

21 steps

Prep:1hCook:1h

My twist on the classic cream puff, inspired by my favorite boba drink :) This recipe was adapted from Claire Safffitz's Croquembouche recipe. This recipe makes ~30 medium-sized cream puffs. Tips: I'd recommend starting by making the custard for the pastry cream filling first so that it has enough time to cool once everything else is ready.

Updated at: Thu, 17 Aug 2023 03:12:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories439.2 kcal (22%)

Total Fat23.8 g (34%)

Carbs49.3 g (19%)

Sugars39.2 g (44%)

Protein8.3 g (17%)

Sodium144.9 mg (7%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

Instructions

To make the Oreo Milk Tea Pastry Cream

Step 1

Start by heating up the milk tea on the stove until it barely begins to simmer

Step 2

In a mixing bowl, whisk together the egg yolks, sugar, salt, and corn starch until pale

Step 3

Once the milk tea is warmed, temper the egg yolk mixture by slowly pouring in the milk tea while constantly whisking

Step 4

Transfer the mixture back to the pot, and heat over a medium-low heat until thickened and can coat the back of a wooden spoon

Step 5

Once the custard is totally cooled, whip the heavy whipping cream to stiff peaks

Step 6

Fold the whipped cream into the custard along with the crushed oreos

Step 7

Transfer to a piping bag to fill the puffs later!

To make the craquelin

Step 8

Cream together the softened butter and brown sugar

Step 9

Stir in flour and salt until the mixture is a stiff dough

Step 10

Roll out the dough to an 1/8 of an inch and punch out 1 inch circles

Step 11

Refrigerate until ready to use!

To make the puffs

Step 12

Add the butter, milk, water, and sugar to a pot and bring to a low boil

Step 13

Over a medium-low heat, stir in your flour until the dough pulls away from the sides and forms a ball, about 3 minutes

Step 14

Transfer the dough to a mixing bowl and let cool before adding the eggs in one at a time, beating to combine between each egg

Step 15

Once the batter is thick enough to hold its shape and forms a thin V-shape off the end of a spatula, transfer it to a piping bag

Step 16

At this point, preheat your oven to 425 degrees F

Step 17

On a lined baking sheet, pipe the puffs (keeping your hand steady and squeezing with even pressure) and top each with a craquelin disk

Step 18

Place them in the oven and immediately change the temperature to 375 degrees F and bake for ~35 minutes. Once they are done, open the oven door slightly and let them cool in the oven for 15 minutes