Description
Golden, crisp, and cloud-light, these Chai Latte Cream Puffs deliver all the warm, spiced magic of your favorite fall drink—inside a dreamy pastry shell. A swirl of cardamom-kissed whipped cream fills each puff with just enough sweetness to balance the spice, making this treat as perfect for a candlelit dinner as it is for a cozy afternoon snack. No pastry degree needed—just a little steam, a piping bag, and a whole lot of heart.
Ingredients
Choux Pastry:
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1 cup water
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1 stick (½ cup) unsalted butter
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¼ tsp salt
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1 cup all-purpose flour
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4 large eggs (room temp)
Chai Cream Filling:
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1 cup cold heavy cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
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1½ tsp chai spice blend (or mix of cinnamon, cardamom, ginger, cloves)
Topping:
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1 tbsp sugar + ½ tsp cinnamon (for rolling)
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Optional: powdered sugar or melted dark chocolate for drizzle
Instructions
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Preheat oven to 400°F (200°C). Line a sheet with parchment.
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Make choux: Boil water, butter, and salt. Add flour all at once, stir until dough pulls away from pan (~90 sec). Cool 5 mins.
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Add eggs: Beat in eggs one at a time. Final dough should form a “V” when it falls from the spoon.
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Pipe 1.5” rounds onto parchment. Smooth tops.
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Bake 20 mins, reduce to 350°F, bake 5–7 more. Crack oven door, cool 10 mins, then remove.
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Whip cream: Beat cream, sugar, vanilla, and spices to stiff peaks. Chill until ready.
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Assemble: Slice puffs, fill with chai cream. Roll tops in cinnamon sugar or dust with powdered sugar.
Notes
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Use a metal spoon and avoid silicone mats—steam helps them puff!
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Add 1 tsp instant espresso to the cream for a dirty chai twist.
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Freeze unfilled puffs for up to 1 month.
- Prep Time: 25 mins
- Cook Time: 25 mins
Nutrition
- Calories: 150 cal Per Puff
- Sugar: 5g
- Fat: 11g
- Carbohydrates: 12g
- Protein: 3g