choux pastry

1. Measure out and sift the flour. Set aside.
2. Combine the milk, water, butter, salt and sugar in a saucepan over medium heat. Cook until the butter has melted and the mixture begins to simmer, stirring occasionally.
3. Reduce heat to low and add all of the flour to the saucepan at once. Quickly stir the mixture until the dough forms into a ball.
4. Cook for 1-2 minutes while pressing the dough down against the bottom of the pot and stirring. The dough should reach a temperature of about 170 F (77 C) and leave a film on the bottom of the saucepan.
5. Remove from heat and transfer to a bowl. Let cool for about 10 minutes or until the dough reaches below 140 F (60 C).
6. While the dough is cooling, combine the eggs in a separate bowl and lightly beat.
7. Once the dough is cool, add ⅔ of the egg mixture to the dough and use an electric mixer to combine. The dough should curdle at first and then come together again.
8. Start to gradually add more of the egg mixture until the dough turns into a shiny and smooth paste that sticks to the spoon. Do not add more eggs than necessary – the mixture should be pipeable, but hold its form.
9. Preheat the oven to 360 F (180 C) and line a baking sheet with parchment paper.
10. Transfer the choux dough to a piping bag fitted with a large round tip (I use Wilton 2A).
11. Pipe mounds at least 1 inch (2.5 cm) apart. The mounds should be approximately 1.5 inch (3.8 cm) in diameter and about ⅓ inch (0.8 cm) tall around the edges. Smooth down any points with a wet fingertip.
12. Bake for 35-40 minutes or until the cream puffs are golden brown. Do not open the oven for the first 30 minutes.
13. Take the cream puffs out and make a hole in the bottom of each by inserting the tip of a knife and rotating it.
14. Turn the oven off and return the cream puffs to the oven for 10 minutes to dry out, leaving the oven door slightly ajar.
15. Remove the cream puffs from the oven and let cool completely before filling.

thai tea pastry cream

1. Heat the milk in a small saucepan over medium heat (stirring often) until it just begins to boil. Remove from heat and stir in the thai tea mix. Let stand for 30 minutes and then strain using a fine mesh sieve or cheesecloth. You should have approximately 2 cups of milk. Add additional milk if necessary until you have exactly 2 cups (470 ml).
2. Combine the sugar, cornstarch and salt in a medium saucepan.
3. In a separate bowl, whisk together the yolks and thai tea-infused milk until completely smooth.
4. Pour the egg mixture into the saucepan and add the butter.
5. Bring the mixture to a boil over medium heat, whisking constantly. Make sure to scrape the bottom and sides of the pan to prevent burning. Once the mixture begins to bubble, continue whisking vigorously for one minute or until the custard thickens. Immediately remove from heat.
6. Strain the pastry cream through a fine mesh sieve into a bowl. Cover the  pastry cream directly with plastic wrap to prevent a film from forming. Chill in the refrigerator for at least two hours.

assembly

1. Briefly whisk the chilled thai tea pastry cream and transfer to a piping bag fitted with a small round tip. Insert the tip of the bag into the cream puff and fill until the cream puff feels heavy. Wipe off any excess.
2. Dust with powdered sugar if desired. Serve within several hours.