These chai cream puffs have the perfect amount of chai flavour and they are topped with white chocolate and a dusting of cinnamon that really highlight the chai flavour. Perfect for a cozy evening in.
As much as I’d love to start bombarding you with Christmas recipes - I will hold off for another week. I figured these Chai Cream Puffs were the perfect transition between Fall and the holidays! Chai is one of those flavours that works so well for both occasions (any occasion really!). I drink chai lattes all year round. In the summer I love them iced and there is nothing better then a hot chai tea latte on a cold day. There is something about chai at winter - its so warming and totally cozy.
I have been having a lot of fun with cream puffs lately. I love how versatile the choux pastry is. It’s the perfect vessel for so many different flavours. I love how light and airy the choux pastry is. Its so fun to fill with different combinations then dunk in chocolate or glaze. The possibilities are endless and I am having so much fun exploring them. Maybe next year I will attempt to make a croquembouche for the holidays. They are so impressive looking! But for this year these chai cream puffs will have to do.
Chai Cream Puffs
Makes: 18-24 Cream Puffs
For the Pate a Choux
1 c water
½ c butter, cut into cubes
½ tsp salt
1 tbsp sugar
1 c flour
For the Chai Whipped Cream Filling
1½ c heavy cream
¼ c chai concentrate
¾ c white chocolate chips, melted
For the Pate a Choux: Pre-heat oven to 425F. Line baking sheet with parchment paper, set aside. In a medium saucepan, over medium heat, combine the water, butter, salt & sugar. Simmer until the butter has melted and the mixture comes to a light boil. Take the mixture off the heat and stir in the flour with a wooden spoon. Place the mixture back on the heat and continue to stir until the mixture starts to come off the sides of the pan and a ball forms.
Remove from heat and allow the mixture to cool for 4-5 minutes. Stir in eggs one at a time. The mixture will break or come apart with each addition but should come back together before you add the additional egg. Your pastry should be shinny and of a smooth consistency. Transfer to a piping bag fitted with a large round tip (I used a coupler) and pipe about 2 inches apart onto baking sheet. Use a small amount of water to smooth out peak on each dough mound. Bake for 10 minutes for at 425F, then drop oven temperature to 375F and bake for 15-20 minutes or until golden brown. Allow shells to cool completely before filling.
For the Chai Whipped Cream Filling: Ensure everything is cold before starting, including your mixer bowl. In a bowl of a stand mixer, fitted with a whisk attachment, over medium-high speed whisk your heavy cream until stiff peaks form. Whisk in the chai concentrate until just combined. Chill in fridge until needed.
To Assemble: Fill a pipping bag fitted with a large round tip (such as a Wilton 12) with chai whipped cream filling. Poke your pipping bag tip into the bottom a cooled cream puff shell. Pipe filling into cooled shell until a little starts to ooze out. Dip filled cream puffs into melted white chocolate and dust with cinnamon.