Directions

• All components can be prepared in advance (except the tapioca pearls):
  You can make the craquelin, roll it out, cut it into circles and freeze it weeks in advance.
  The choux pastry can be made 2 days in advance.
  The custard can be made 1 day in advance, but make the whipped cream the day of.
  Bubble tea pearls need to be made the day of.
  If you are preparing it all in one day, make the diplomat cream first, the bubble tea pearls second, followed by the craquelin, then the choux pastry.
• Prepare your bubble tea pearls as per your package instructions. Cook the pearls the day of. You need 1 cup of cooked bubble tea pearls for the cream, plus around 1/3 cup more to decorate.
• Milk Tea Custard
• Diplomat Cream: Diplomat cream is a combination of custard and whip cream.
  Start by making the custard. Heat 3/4 cup of milk, 1/4 cup of heavy cream and vanilla extract in a pot over medium heat.
• In a separate bowl, add 4 egg yolks, 1/4 cup sugar, 2 tbsp cornstarch, and a pinch of salt. Whisk together for 1 minute, until pale and slightly thickened.
• Once the milk has come to a simmer, remove it from the heat and add 3 tbsp of milk tea powder and combine. Slowly add the hot milk tea into the egg yolks while constantly whisking. Repeat until all the milk has been added. Pour the mixture back into your pot. Over medium heat, continuously whisk the mixture until it thickens, around 4-5 minutes.
  
  *You need to constantly whisk the custard otherwise you may risk cooking the eggs and scramble the eggs. If you think you have cooked little bits of egg, you can strain the custard at the end, but if you have cooked a large amount, you need to start over*
• Transfer to a bowl, cover with saran wrap, placing the wrap directly touching the custard and place in the fridge to cool. Cool for at least one hour.
• Craquelin
• In a bowl, add equal parts (60g) of softened unsalted butter, brown sugar, and all-purpose flour. Add a pinch of salt. Mix with a spatula until it is fully combined and forms one homogenous ball of dough.
• Transfer the dough onto a piece of parchment paper, and place another piece of parchment paper on top. Roll out the dough until it is around 1/2 inch thick. The shape doesn’t matter. Place the entire sheet of dough into the freezer to set completely.
• Once the choux is set, remove it from the freezer. Use a round cookie cutter to quickly cut out circles of the frozen craquelin. You can do this in advance by placing the cut-out craquelin into a container lined with parchment paper and pop it into the freezer. Otherwise, after piping your choux dough, cut the craquelin into circles and place it immediately on top of the choux pastry. The dough melts quickly, so if the dough softens too much pop it back into the freezer for ten minutes.
• With the remaining dough, repeat rolling it out, freezing and cutting out circles until you use most of the dough. I usually repeat this step 2-3 times.
• Choux Pastry/ Cream Puff Dough
• In a pot over medium heat, add 1/2 cup unsalted butter, 1 cup of water, 1 tbsp of sugar, and 1 tsp of salt. Heat until the butter is completely melted and the mixture has come to a simmer.
• Once the mixture has come to a simmer, turn off the heat, and immediately add 1 cup of all-purpose flour all at once. Using the residual heat of the stove, start vigorously stirring the mixture with a wooden spatula or spatula until it forms a ball. Keep mixing for 1-2 minutes and until the bottom of the pot forms a film. Remove the dough into a bowl or into a stand mixer bowl.
• Let the dough cool slightly before adding your eggs. Crack 4 eggs into a separate bowl. Once the dough is cool to touch you can start adding your eggs. You can do this in a stand mixer with a paddle attachment or a bowl with a whisk. Always fully incorporate the egg before adding the next egg. Initially, it will look like the dough and egg have separated and look very wet, but as you continue to mix, the dough will come together. Repeat until all the eggs have been added. You will know the dough is done when you take your spatula or paddle attachment, dip it in the dough and drop it, the dough forms a ‘V’ shape. Transfer to a piping bag with a large round tip.
• Preheat oven to 450° Fahrenheit.
  Line a baking tray with parchment paper or a silicone mat. Pipe choux into round circles, lifting up as you pipe (they should have some height). You can make your choux as big or as little as you like, but remember to make the width similar to the shape of your craquelin. I usually make mine around 1.5-2 inches wide. Leave around 2-3 inches in between choux as they will rise and spread. I often pipe my choux with a little tip at the end, don’t worry as you will flatten these later on!
• After piping the choux, use a spray bottle with water and spritz all the choux generously. If you don’t have a spray bottle, you can use a pastry or silicone brush to brush them with water. When the choux are wet, they won’t stick to your fingers. Use your finger to flatten the tip of the choux slightly.
• Take your precut frozen craquelin and place them on top and centre of each choux. Bake your choux at 450° Fahrenheit for 10 minutes. Then lower the heat to 350° Fahrenheit, and bake for an additional 15-20 minutes. Depending on how large your choux puffs are, cooking time will vary.
  **It’s important you do NOT open your oven door until the choux are 95%-100% done. Opening the oven door will deflate the choux. To check for doneness: Turn on your oven light near the end of the choux baking and constantly watch them. They should be golden brown all around. Choux puffs are done when you pick them up and the bottom has a golden crust.**
• Remove from the oven and let it cool completely. In the meanwhile prepare your diplomat cream. Whip 2 cups of heavy cream with 2 tablespoons of sugar and a pinch of salt until you get medium peaks. Combine your cooled milk tea custard with the whipped cream. Add 1 cup (or more if you like) or cooked black tapioca pearls. Transfer to a piping bag with a large star tip or round tip (otherwise the pearls will not pipe through!)
• When your choux puffs have cooled completely, take a sharp serrated knife and cut the choux puffs horizontally in half. Take your diplomat cream and pipe from the outside to the inside in a circular shape while piping upwards. Pipe as little or as much as you like.
  If you don’t want to cut the choux, you can alternatively take a sharp knife or a chopstick, and make a hole in the bottom of the choux. Using a round tip, pipe into the bottom of the choux until you can feel it expand.
• Place additional black tapioca pearls on the sides of the cream puffs! Serve immediately. Tapioca pearls harden after one day so they will not be good by the next day!