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Bigelow Sweet Dreams Pate a Choux

Sweet Dreams adds a cool minty note to this light, fluffy pastry.
Created by Daniel J Lestrud, CEC, CCE


  • 1 1/4 cups water
  • 6 Bigelow Sweet Dreams herbal tea bags
  • 3/4 cup unsalted butter, cut into cubes
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour, sifted
  • 6 large egg (may only need 4)


Preheat oven to 400. 

In heavy bottomed sauce pan bring water to a boil and add tea bags. Let steep for ten minutes.

Remove tea bags..  Bring to a boil with butter and salt.

Add flour and stir with wooden spoon till a dough forms and pulls away from sides of pot.

Put dough in mixer fitted with a paddle and mix on low till no more steam comes out of mixing bowl.
Add one egg at a time till dough is smooth but not runny. Paddle should make a track in dough.

With small portion scoop portion onto sheet pan lined with parchment paper. A pastry bag can be used also. Fill pastry bag half full and cut tip to desired size and pipe equal portions onto sheet pan.

Bake 400 till puffy and brown then turn down to 300 till pastry is crispy to touch and dry on outside.

Chill and use as desired.

See Vanilla Chai Pastry Cream

May we suggest English Teatime Case of 6 boxes - total of 120 teabags to pair with this recipe?
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