Bursting Pearl Milk Tea Dirty Choux Pastry

Flavor: Milk tea; Technique: Baking; Time: Half an hour; Difficulty: Moderate.

Detailed Steps for Making Bursting Pearl Milk Tea Dirty Choux Pastry

Soften the butter at room temperature until a spatula can easily cut through it.

Add powdered sugar and mix with a spatula, then beat until fluffy and white.

Add sifted low-gluten flour.

Stir well, wrap in plastic wrap, and freeze in the refrigerator until set.

Then roll out and cut out round puff pastry pieces.

Choux pastry making: In a pot, mix milk with water, salt, and granulated sugar, then add diced butter.

Stir with a spatula and heat over high heat.

As soon as it boils, turn off the heat and add sifted high-gluten flour and low-gluten flour to the pot.

Quickly mix until no dry flour is visible, and the batter cleanly leaves the bottom of the pot.

Pour in half of the beaten eggs, and fold with a spatula until the eggs are absorbed by the batter.

Add the remaining eggs in small amounts to the choux batter, stirring well after each addition, until the batter can be picked up with a spatula to form a downward triangle and slowly drip, indicating no need for more eggs.

Preheat the oven to 200°C with both top and bottom heat, then transfer the batter to a piping bag and squeeze out round shapes about 5 cm in diameter on a baking sheet lined with parchment paper, leaving enough space between each batter circle.

Then place the prepared puff pastry on top.

Place the baking sheet on the lower rack of the oven, bake at 200°C for 15 minutes. Then reduce the temperature to 180°C and bake for another 5-10 minutes. When the batter expands and cracks slightly and turns light brown, reduce the temperature again to 150°C and bake for 5-10 minutes until the choux pastry cracks are colored and hardened. Open the oven door, remove the baking sheet, and let the choux pastries cool on a wire rack.

Now, prepare the pearl milk tea filling: Cut open the tea bags, pour them into a pot with cream, and simmer over low heat.

Continue cooking until it turns into a milk tea color, then refrigerate for at least 3-4 hours.

Take out the chilled milk tea cream, add powdered sugar, and whip until fluffy.

Then mix in the prepared pearls to complete the pearl milk tea filling.

Make a small hole at the bottom of the choux pastry and pipe in the pearl milk tea filling using a piping bag.

Finally, sprinkle with cocoa powder and enjoy.