Chai Cream Puffs

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.

 Cream puffs filled with chai whipped cream and topped with white chocolate and cinnamon

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.

 Cream puffs filled with chai whipped cream and topped with white chocolate and cinnamon

Chai Cream Puffs

Makes: 18-24 Cream Puffs

Ingredients:

For the Pate a Choux
1 c water
½ c butter, cut into cubes
½ tsp salt
1 tbsp sugar
1 c flour
4 eggs

For the Chai Whipped Cream Filling
1½ c heavy cream
¼ c chai concentrate

¾ c white chocolate chips, melted
Cinnamon

 Cream puffs filled with chai whipped cream and topped with white chocolate and cinnamon

Directions

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.

 Cream puffs filled with chai whipped cream and topped with white chocolate and cinnamon