Ingredients:
For the filling-
- 1 ½ cups whole milk
- 2 tbsp loose leaf masala chai
- 4 egg yolks
- ½ cup sugar
- ¼ tsp salt
- ¼ cup cornstarch
- 1 tbsp unsalted butter
- 1 cup heavy cream
For the choux dough-
- 1 cup water
- ½ cup unsalted butter, cut into tbsp size pieces
- 2 ½ tsp granulated sugar
- ½ tsp salt
- 1 cup flour
- 4 eggs
Directions:
- For the cream- Place the whole milk and masala chai together in a medium saucepan and bring to a boil while whisking occasionally
- Once at a boil turn off the heat and set the pot aside
- In a large heatsafe bowl whisk together the egg yolks, sugar, salt, and cornstarch together until smooth
- Continuously whisk as you pour ½ cup of the milk mixture into the egg mixture until incorporated, while still whisking slowly stream in the rest of the milk mixture
- Once combined, pour the mixture through a fine mesh strainer back into the saucepan, and turn the heat on to medium-high heat
- Whisk the mixture constantly until thickened and bubbling
- Then turn off the heat and whisk in the butter
- Pour the mixture back into the large heatsafe bowl and cover with plastic wrap so that the plastic is gently pressing down on the top of the mixture
- Refrigerate the custard for at least an hour or until cold (can prepare up to 2 days in advance)
- For the choux pastry- While custard is cooling, start by bringing the water, butter, sugar and salt to a boil over medium-high heat in a large pot
- Once boiling turn off the heat and mix in the flour with a wooden spoon until fully incorporated and let the mixture cool down for a few minutes
- In a small bowl whisk the eggs together until pale yellow and fluffy, take two tablespoons of the eggs out and place them in a small bowl to be used as egg wash later
- Move the flour dough into a stand mixer with a paddle attachment
- Turn the mixer on low speed and slowly add about ¼ of the eggs in, wait about 30 seconds and then repeat this step until all of the eggs are incorporated
- Keep the stand mixer on a bit longer, until the dough is thick and glossy
- For assembly- Preheat the oven to 400ºF and place parchment paper on two large cookie sheets
- Put the choux dough into a large piping bag with a large round tip and pipe 2 inch puffs
- Once piped, get your pointer finger wet with cold water and gently press down the tops of the puffs until uniform
- Bake the puffs for 20 minutes and then reduce the temperature to 350ºF without opening the oven and bake them for another 12 minutes
- Turn off the oven and keep the puffs in for 2 more minutes
- Then remove the pan and place the puffs on a metal rack to cool down
- While the puffs are cooling, whip the heavy cream with an electric hand mixer until stiff peaks form
- Take the custard out of the refrigerator and slowly fold the whipped cream in
- After this, put the cream into a large piping bag with a large round tip and cut out small holes at the bottom of the puffs with a sharp knife
- Then pipe in the the cream until the tip of the piping bag is no longer in the puff
- Top with cinnamon and enjoy!