🧡✨ Thai Tea Éclair Recipe — Soft Shell, Creamy Filling, Perfectly Fragrant!

Making the Choux Pastry

1. Sift the flour and set aside.
2. In a saucepan, bring Thai tea, butter, sugar, and salt to a boil.
3. Once boiling rapidly, add the flour all at once and stir vigorously until the dough pulls away from the pan and forms a smooth ball.
4. Allow the dough to cool slightly, then gradually add eggs one at a time, mixing until smooth and pipeable.
5. Transfer to a piping bag and pipe into éclair shapes.
6. Bake at 200°C (400°F) for 15–20 minutes or until puffed and golden.
    
   

Making Thai Tea Cream 

1. Heat evaporated milk (1) until warm.
2. In a separate pot, heat Thai tea, whipping cream, and sugar until simmering.
3. Reduce heat. Mix evaporated milk (2) with UFM custard thickener until smooth, then gradually add into the Thai tea mixture while stirring.
4. Cook over low heat until thickened. Remove from heat and stir in butter until fully melted and smooth.
5. Let cool completely before filling.
    
   

Assembly

1. Pipe the Thai tea cream into each éclair shell until filled.
2. Chill before serving for best texture and flavor.
    
   ✨ Serve chilled and enjoy the creamy, fragrant taste of Thai tea in every bite!