These Hong Kong-Style Milk Tea and Coffee Cream Puffs (Choux au Craquelin) are a unique twist on classic cream puffs, inspired by the famous yuenyeung drink from Hong Kong. These delicate pastries feature a crispy craquelin (cookie crust) shell, filled with a rich, creamy fusion of milk tea and coffee-infused pastry cream. Each bite surprises you with either a smooth milk tea flavor or a bold coffee kick, making them an exciting treat for any dessert lover!

Full Recipe:

Ingredients

Craquelin (Cookie Crust)

• 64g cool unsalted butter (4½ tbsp), cut into small cubes
• 100g light brown sugar
• Pinch of kosher salt
• 85g all-purpose flour
• ¾ tsp vanilla extract

Milk Tea Pastry Cream

• 1¼ cups whole milk
• 1½ tbsp Ceylon black tea leaves
• 1 Lipton black tea bag
• 57g sugar
• 15g cornstarch
• 1/8 tsp kosher salt
• 2 large egg yolks
• 15g unsalted butter (1 tbsp), cut into small cubes

Coffee Pastry Cream

• 1 cup whole milk
• 2 tsp instant coffee
• 57g sugar
• 15g cornstarch
• 1/8 tsp kosher salt
• 2 large egg yolks
• 15g unsalted butter (1 tbsp), cut into small cubes

Choux Pastry (Cream Puffs)

• 2 large eggs
• ½ large egg white
• ¼ cup whole milk
• ¼ cup water
• 57g unsalted butter (4 tbsp), cut into ½-inch slices
• 1½ tsp sugar
• 1/8 tsp kosher salt
• 68g all-purpose flour

Stabilized Whipped Cream

• 2 tbsp water (room temperature)
• 1 tsp unflavored gelatin powder
• 1 cup cold heavy cream
• 3 tbsp powdered sugar

Directions

Craquelin (Cookie Crust)

1. In a food processor, pulse butter, brown sugar, and salt until combined. Add flour and pulse until crumbly. Add vanilla and mix until dough forms.
2. Roll dough between two sheets of parchment paper until 1/8 – 1/16 inch thick. Freeze for 30 minutes.
3. Cut into 1½-inch rounds and freeze until ready to use.

Milk Tea Pastry Cream

1. Heat milk in a saucepan until simmering, then remove from heat. Add tea leaves and tea bag, stir, and steep for 30 minutes.
2. In a bowl, whisk sugar, cornstarch, and salt with egg yolks until thick and pale yellow.
3. Strain tea milk and slowly whisk it into the egg mixture. Return mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
4. When bubbling, whisk for 30 more seconds, then remove from heat and stir in butter.
5. Transfer to a bowl, cover with plastic wrap pressed to the surface, and chill for 3 hours.

Coffee Pastry Cream

1. Heat milk in a saucepan until simmering, then remove from heat. Stir in instant coffee and let sit for 30 minutes.
2. In a bowl, whisk sugar, cornstarch, and salt with egg yolks until thick and pale yellow.
3. Slowly whisk coffee milk into the egg mixture. Return mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
4. When bubbling, whisk for 30 more seconds, then remove from heat and stir in butter.
5. Transfer to a bowl, cover with plastic wrap pressed to the surface, and chill for 3 hours.

Choux Pastry (Cream Puffs)

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a saucepan, bring milk, water, butter, sugar, and salt to a boil. Reduce heat to low and stir in flour until dough pulls away from the pan.
3. Transfer dough to a mixing bowl and beat for 1 minute to release steam.
4. Gradually mix in lightly beaten eggs, adding just enough to create a smooth, glossy, and pipeable dough.
5. Pipe 1½-inch mounds onto baking sheets, spacing 2 inches apart. Place a frozen craquelin round on top of each mound.
6. Bake at 375°F for 10 minutes, then reduce to 350°F and bake for 20-25 minutes until golden and crisp. Let cool completely.

Stabilized Whipped Cream

1. Sprinkle gelatin powder over water and let sit for 10 minutes. Microwave for 10-15 seconds and stir to dissolve.
2. Whip heavy cream and powdered sugar until soft peaks form, then slowly add the gelatin mixture while whisking.

Assembling the Cream Puffs

1. Stir milk tea and coffee pastry creams separately until smooth. Fold in stabilized whipped cream for a lighter texture.
2. Fill a pastry bag with both flavors side by side, or use two bags for separate fillings.
3. Poke a small hole in the bottom of each puff and pipe in the cream filling.
4. Serve immediately and enjoy the surprise of milk tea and coffee flavors in each bite!

Nutrients (Per Serving – Approximate)

• Calories: 250 kcal
• Carbohydrates: 22 g
• Protein: 4 g
• Fat: 16 g
• Saturated Fat: 9 g
• Sugar: 10 g
• Sodium: 80 mg

The Inspiration Behind These Unique Cream Puffs

Hong Kong’s culinary culture is rich with unique flavors that blend East and West. One of its most iconic beverages, yuenyeung, is a perfect example of this fusion. The drink, traditionally made with strong black tea, creamy evaporated milk, and bold coffee, offers a harmonious mix of bitterness and sweetness. This same concept has been applied to these cream puffs, where the dual-flavored pastry cream captures the essence of yuenyeung in a delightful dessert form.

The idea of incorporating Hong Kong-style milk tea and coffee into a choux pastry filling adds an element of surprise to every bite. Instead of a single dominant flavor, these puffs allow for a dynamic taste experience, where each puff may contain either a smooth, aromatic milk tea filling or a deep, bold coffee cream.

Craquelin: The Secret to a Crispy Shell

A defining feature of these cream puffs is the craquelin, a thin cookie-like topping that bakes into a crisp, textured shell. Craquelin is made by combining butter, sugar, flour, and vanilla extract into a dough, which is then rolled thin and cut into small rounds before being frozen.

When placed on top of the choux pastry before baking, the craquelin melts slightly and crisps up in the oven, giving the cream puffs their signature crackled surface. Not only does this enhance the appearance, but it also provides a satisfying crunch that contrasts beautifully with the soft interior.

The Art of Making Choux Pastry

Choux pastry, or pâte à choux, is a fundamental element of classic French desserts like éclairs, profiteroles, and, of course, cream puffs. The dough is unique because it relies on steam rather than baking powder or yeast for its rise. When properly prepared, choux pastry expands in the oven, creating hollow centers perfect for holding rich fillings.

The key to a successful choux pastry lies in its consistency. The dough must be smooth and pipeable but not too runny. It’s essential to beat in the eggs gradually, checking the texture to ensure it forms a glossy batter that holds its shape when piped. The right balance ensures that the puffs bake up airy and light.

The Dual-Flavored Pastry Cream Filling

What truly sets these cream puffs apart is the filling—two distinct yet complementary pastry creams infused with classic Hong Kong-style milk tea and coffee flavors.

Milk Tea Pastry Cream

The milk tea pastry cream is infused with both Ceylon black tea leaves and a Lipton black tea bag, creating a deep, robust tea flavor. The infusion process involves steeping the tea in warm milk before mixing it into a rich custard base made with egg yolks, sugar, cornstarch, and butter. This results in a smooth, velvety cream with a subtle sweetness and fragrant tea aroma.

Coffee Pastry Cream

On the other hand, the coffee pastry cream is made by dissolving instant coffee in warm milk, which is then blended into a similar custard base. The coffee flavor is bold and slightly bitter, offering a contrast to the sweetness of the milk tea filling. The combination of the two creams provides a well-balanced taste experience that caters to both tea and coffee lovers alike.

To make the texture even lighter, both pastry creams are folded with stabilized whipped cream, giving them a luscious, airy consistency. This enhances the overall mouthfeel, making each bite creamy yet not overly dense.

The Surprise Factor in Every Bite

One of the most exciting aspects of these cream puffs is the unpredictability of each bite. By filling them with both milk tea and coffee pastry creams—either side by side in a single bag or separately—each puff offers a different experience. Some bites may have a stronger tea essence, while others deliver a bolder coffee note. This playful element makes them a fun and interactive dessert, perfect for serving at gatherings or as a conversation starter.

Tips for Perfect Hong Kong-Style Milk Tea and Coffee Cream Puffs

• Chill the craquelin dough properly before cutting and placing it on the choux pastry. This ensures a uniform shape and an even, crispy texture.
• Control the egg addition in the choux pastry. Adding too much can result in runny dough that won’t hold its shape, while too little can lead to dry, dense puffs.
• Strain the milk tea and coffee mixtures thoroughly to avoid any gritty texture in the pastry creams.
• Use a dual-compartment piping bag if you want a mix of flavors in one puff, or separate bags if you want to fill some with milk tea cream and others with coffee cream.
• Serve immediately for the best texture. While the cream puffs can be stored in the refrigerator, they are best enjoyed fresh when the choux shell is crisp and the filling is at its creamiest.

Why You Should Try This Recipe

These Hong Kong-Style Milk Tea and Coffee Cream Puffs offer a unique and creative spin on a classic dessert. Whether you’re a fan of yuenyeung, love experimenting with new flavors, or simply enjoy a well-made cream puff, this recipe is a must-try.

The combination of crisp craquelin, airy choux pastry, and creamy, dual-flavored fillings makes these puffs irresistible. They’re perfect for special occasions, afternoon tea, or as a fun treat to share with friends and family.

Conclusion

Hong Kong-Style Milk Tea and Coffee Cream Puffs bring together the best of French pastry techniques and classic Hong Kong flavors. With their crispy exteriors, delicate choux shells, and rich, dual-flavored fillings, they offer an indulgent experience with every bite.