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Fluffy Earl Grey Custard Cream Puffs Easy Homemade Recipe with Lavender Sugar Dusting

Earl Grey custard cream puffs - featured image
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Delight in fluffy, pillowy cream puffs filled with fragrant Earl Grey custard and finished with a delicate lavender sugar dusting. This easy homemade recipe offers a unique floral and citrus flavor perfect for any occasion.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs (room temperature)
  • 2 cups (480 ml) whole milk
  • 3 Earl Grey tea bags or 3 tablespoons loose leaf Earl Grey tea
  • 5 large egg yolks
  • 2/3 cup (130 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 2 tablespoons (30 g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (50 g) granulated sugar (for lavender sugar dusting)
  • 1 tablespoon dried culinary lavender (food grade)

Instructions

  1. Make the Lavender Sugar: Combine sugar and dried lavender in a food processor or mortar and pestle, pulse until the lavender is finely ground and mixed thoroughly with the sugar. Set aside for dusting later. (5 minutes)
  2. Prepare the Choux Pastry: In a medium saucepan, bring water, butter, salt, and sugar to a boil over medium heat. Once bubbling, add all the flour at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan (about 2 minutes). Remove from heat. (7 minutes)
  3. Let the dough cool for 5 minutes, then beat in eggs one at a time, mixing well after each addition until the dough is smooth and shiny. The dough should be thick but pipeable. (10 minutes)
  4. Preheat your oven to 400°F (200°C). Using a piping bag, pipe 1½-inch rounds on a parchment-lined baking sheet, spacing about 2 inches apart. (10 minutes)
  5. Bake for 15 minutes at 400°F (200°C), then reduce temperature to 350°F (175°C) and bake for another 15 minutes until golden and puffed. Avoid opening the oven door during baking to prevent collapse. Remove and cool on a rack. (30 minutes)
  6. Make the Earl Grey Custard: Heat milk and tea bags in a saucepan just until steaming (not boiling). Remove from heat, steep for 10 minutes, then strain out the tea leaves. (15 minutes)
  7. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour warm milk mixture into yolks, whisking constantly. Return to saucepan and cook over medium heat, stirring constantly until custard thickens and bubbles (about 5-7 minutes). Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface to prevent skin. Chill for at least 2 hours. (20 minutes active + chilling)
  8. Once custard is cool, transfer to a piping bag. Slice each puff in half horizontally and pipe generous amounts of custard inside. Replace tops. (15 minutes)
  9. Dust the filled cream puffs lightly with lavender sugar just before serving for that delicate floral crunch. (2 minutes)

Notes

Do not add eggs to hot dough to avoid cooking them prematurely. Beat eggs in gradually for proper dough consistency. Avoid opening the oven door during baking to prevent collapse. Steep Earl Grey tea gently to avoid bitterness. Strain custard well for smooth texture. Chill custard overnight if possible for deeper flavor and easier piping. For gluten-free, substitute flour with gluten-free blend. Dairy-free options include coconut or almond milk and dairy-free butter.

Nutrition

Keywords: Earl Grey, custard, cream puffs, lavender sugar, homemade dessert, choux pastry, floral dessert, easy recipe

Find it online: https://tempotaste.com/fluffy-earl-grey-custard-cream-puffs-easy-homemade-recipe-with-lavender-sugar-dusting/