Go Back
–+ servings
Cream puffs filled with Earl Grey whipped cream

Earl Grey Cream Puffs

Earl Grey cream puffs are easy to whip and offer a unique twist to a classic dessert. They combine the delicate flavor of Earl Grey tea with a crispy streusel topping for a perfect balance of texture and taste.
Print Recipe Pin Recipe
Prep Time: 50 minutes
Cook Time: 40 minutes
Refrigeration: 6 hours
Total Time: 7 hours 30 minutes
Course: Dessert
Cuisine: French
Keyword: Cream Puffs, Earl Grey, Filling, Whipped Cream
Servings: 16 Earl Grey cream puffs
Author: Marcin Skrzypiec

Equipment

Ingredients

Choux Pastry:

  • ¼ cup water ~60 ml
  • ¼ cup milk ~60 ml
  • 3 tbsp unsalted butter ~45 g
  • 2½ oz all-purpose flour ~70 g
  • ¼ tsp salt
  • 1¼ tsp sugar
  • 2 large eggs ~95g after cracking

Streusel Topping:

  • 2 oz unsalted butter 4 tbsp or 61g
  • 2 oz all-purpose flour 1/2 cup or 61g
  • 2 oz light brown sugar 1/4 cup or 61g
  • Food dye optional

Earl Grey Whipped Cream:

  • 2 cups heavy cream ~480g
  • 8 g Earl Grey tea 4 bags or about 3 teaspoons
  • 2/3 cup powdered sugar
  • 2 teaspoons vanilla extract optional
  • 2 teaspoons gelatin 6g
  • 2 tablespoons water 30g

Instructions

Infuse Heavy Cream:

  • Heat Cream: Pour heavy cream into a pot over medium-high heat until bubbles form at the edges.
    2 cups heavy cream
  • Infuse Tea: Steep tea bags or leaves in the hot cream for 15-20 minutes, then strain.
    8 g Earl Grey tea
  • Chill Cream: Let the infused cream cool at room temperature for up to an hour, then refrigerate for at least 6 hours, ideally overnight.

Streusel:

  • Soften Butter: Cut the butter into cubes and let it soften at room temperature for about an hour.
    2 oz unsalted butter
  • Mix Dry Ingredients: In a medium bowl, combine sugar and flour.
    2 oz light brown sugar, 2 oz all-purpose flour
  • Add Butter: Incorporate the softened butter using a fork or mixer until evenly mixed.
  • Add Food Dye: If using, add the food dye and stir it until well incorporated.
    Food dye
  • Roll Out Dough: Between parchment papers, roll dough to a thickness of 2-3mm. Peel and replace paper as needed for easier rolling.
  • Refrigerate: Refrigerate the rolled dough (still between sheets) for about 30 minutes, ideally on a cutting board that will retain temperature for longer.
  • Cut Shapes: Cut the dough into 1.5 to 2-inch disks quickly before it softens, remove the excess, and return the disks to the fridge.

Choux Pastry:

  • Preheat Oven: Heat oven to 390°F (200°C).
  • Boil Butter Mixture: In a pot, mix butter, milk, water, salt, and sugar. Bring to a boil, ensuring the butter melts completely.
    ¼ cup water, ¼ cup milk, 3 tbsp unsalted butter, ¼ tsp salt, 1¼ tsp sugar
  • Add Flour: Off the heat, add flour and cocoa powder (mixed) all at once and stir. Return to low heat, stirring continuously for 2-3 minutes until the dough is thick, glossy, and leaves a thin film on the pot bottom.
    2½ oz all-purpose flour
  • Cool Dough: Transfer dough to a bowl and let it cool for 10 minutes, spreading it out to cool faster.
  • Whisk Eggs: Beat eggs in a separate bowl.
    2 large eggs
  • Mix Dough: With the dough slightly cooled, mix with a hand mixer. Gradually add half the eggs, mix, then add the remaining eggs bit by bit until the dough forms a 'V' shape when lifted with a whisk or spatula.

Bake:

  • Prepare Tray: Line a baking tray with parchment paper or a silicone mat.
  • Pipe Dough: Fill a piping bag and pipe dough onto the tray in 2-inch mounds, leaving 1¼ inches space between each.
  • Add Streusel: Place refrigerated streusel discs on each dough mound.
  • Bake: Place the baking tray in the oven, immediately reduce the temperature to 356°F (180°C), and bake for 40 minutes until slightly browned. Open the oven door slightly for the last 5 minutes of baking.

Whip Cream:

  • Bloom Gelatin: Whisk gelatin with water and let sit for 10 minutes.
    2 teaspoons gelatin, 2 tablespoons water
  • Melt Gelatin: Microwave bloomed gelatin in short bursts or use a hot water bath to melt it. Mix in 2 tablespoons of cold infused cream to temper. If it becomes lumpy, warm up gently until everything is liquid.
  • Whip Cream: Add powdered sugar and vanilla to the rest of the infused cream and whip to soft peaks.
    2/3 cup powdered sugar, 2 teaspoons vanilla extract
  • Combine with Gelatin: Mix the gelatin solution into the whipped cream until stiff peaks form. A mousse-like consistency is also good enoguh for piping the puffs.

Assembly:

  • Pipe Cream: Fill a piping bag or syringe with whipped cream and pipe into the puffs. Choose to pipe from the bottom, side, or top. The cream will thicken in the fridge, preventing leakage.
  • Serve or Chill: Serve the cream puffs immediately or refrigerate until ready to serve.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!