Eat in the lap of luxury - Chai Latte Choux!

My second guest is the lovely Julia, who brought us treats from France – Chai Latte Choux! That’s just perfect for our Foodie souls, isn’t it? 😉

And keep in mind to join the first give away, which you can find HERE! 🙂 Enjoy the post and a warm Welcome to Julia!


Recipe for Chai Latte Choux


Hello everyone!

I’m excited to be a guest at Baking Avenue today! Normally I share my recipes and food photography with the world on my blog Julias Torten und Törtchen (well, actually only with my readers of course). I’d be happy to welcome you there!

Well, but now to my recipe. The first time I got to know the French choux pastry was on my first trip to Paris. I just turned 18 and my Mum gifted me with a weekend trip into the city of love. This was my first journey alone as well and I was a little afraid being all on my own travelling into a foreign country.


Recipe for Chai Latte Coux


But it was amazing. Thus I was too insecure going by Metro through town on my own, I had no other choice but exploring the city by feet which was a great expercience, because that’s how I found pretty and small side roads and wonderful petty cafés/patisseries, in which you could relax with a Cafe au lait and a croissant during the morning.

So if you ever have the pleasure of traveling to Paris, treat yourself with a walk through the town!


Recipe for Chai Latte Choux



Chai Latte Choux

Vorbereitungszeit 40 minutes
Zubereitungszeit 40 minutes
Arbeitszeit 1 hour 20 minutes
Portionen 25 pieces
Autor Julias Torten und Törtchen


For the choux pastry

  • 120 g flour (type 405)
  • 100 ml milk (3.5 % fat content)
  • 100 ml water
  • 80 g cold butter
  • 4 cold eggs
  • 1 pinch of sugar
  • 1 pinch of salt

For the filling

  • pulp of a vanilla bean
  • 370 ml milk (3.5 % fat content)
  • 3 egg yolks
  • 80 g sugar
  • 23 g corn starch
  • 20 g cold butter, diced
  • 4-5 tsps loose chai tea
  • 1.5 tbsps mascarpone
  • 1/2 tsp ground cinnamon

For the decoration and the icing

  • 100 g powdered sugar
  • 5 tsps warm water (maybe more or less)
  • ground cinnamon for dredging
  • whole Chinese anis (remove before eating)


For the filling

  1. First boil up milk with chai and sugar (previously take down about 4 tbsp of the cold milk and set aside). Leave to draw until you have the right intensity of the tea, taste regulary – I can’t make an exact indication here, because every chai has different ingredients and steeping times.

  2. Now pass the milk through a sieve and gauge 300 ml (this is necessary, because the milk vaporizes a little while boiling and you have to take more milk from the start) and pour it back into the pot.

  3. In a bowl mix egg yolks and remaining milk, before you add the starch.

  4. Heat the chai milk (just before simmering), then add the starch mix with constant stirring and boil up everything. Stir vigorously until the mass thickens, remove from the stove. Now stir in the diced butter into the hot mass, let it cool and let it rest in a cool place over night. Stir in the mascarpone with a mixer just before you want to fill the choux pastry.

For the choux pastry

  1. Preheat oven to 180 °C/350 °F. 

  2. First boil up all ingredients in a non-stick pot, except the flour and the eggs. Now add the flour and stir in well with a wooden spoon until you have a homogenous mass.

  3. Reduce the heat to medium level and continue stirring for another minute until the dough seems to detach from the pot.

  4. Fill the dough into a bowl and add eggs bit by bit (only stir in the next egg when the previous eggs is completely dissolved).

  5. Fill the dough into an icing bag with a round tip and place little ‚drops’ onto a baking sheet covered with parchment paper. Make sure there is enough space between them.

  6. Place them in the oven for about 8 minutes. When they start to rise slightly open the oven door, so that the humidity can escape. Bake them like this for another 25-20 minutes until they’re golden.

  7. As soon as the choux are cooled off, fill them with the chilled chai creme through the bottom using a special tip for filling pastry. Alternatively you can use a very small round tip for stabbing a whole into the bottom and fill the pastry with a slightly bigger round tip.

For the icing and the decoration

  1. Scramble the powdered sugar with the water sip by sip until it’s thick. Then spread it with a spoon on the pastry or slightly dunk them into the icing. Dredge them with cinnamon and maybe place Chinese anis on the pastry.

Recipe for Chai Latte Choux

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