Lychee Jelly Cream Puffs
These Lychee Jelly Cream Puffs feature a crispy choux craquelin shell filled with luscious lychee cream and a refreshing disk of lychee jelly. They are perfect for special occasions or a fun, exotic twist on classic cream puffs!
Ingredients:
Craquelin:
50g butter softened
50g flour
50g sugar
Optional: food coloring
Pâte à Choux Choux Pastry:
70g water
50g butter
60g flour
2 medium eggs
Lychee Cream / Filling:
400g cold heavy whipping cream
2 tbsp sugar
Powdered sugar to taste
12 lychees fresh or canned
2 tbsp lemon juice
4 large lychee jelly cups or 8 small cups
Instructions:
Make the Jelly Disk:
Melt the Lychee Jelly: In a saucepan over low to medium heat, melt the lychee jelly cups carefully, being cautious not to burn them. If desired, you can add food coloring for a vibrant look.
Set the Jelly: Pour the melted jelly into lightly greased muffin pans or silicone molds. Allow it to set in the fridge until firm. Tip: You may need to trim the jelly to fit inside the cream puffs later.
Make Lychee Puree:
Blend Lychees: Blend the lychees until smooth.
Cook the Puree: In a small saucepan, cook the blended lychees with lemon juice and sugar over low to medium heat. Cook until the mixture thickens, then refrigerate. Optional: pass through a sieve for a smoother texture.
Make the Craquelin:
Cream Butter and Sugar: Mix the softened butter and sugar until fluffy.
Add Flour: Stir in the flour until fully combined.
Form the Dough: Roll the dough between two pieces of parchment paper. Chill in the freezer until firm enough to cut into disks.
Make Pâte à Choux Choux Pastry:
Heat Water and Butter: In a small saucepan, heat the water and butter until it just starts to boil.
Add the Flour: Turn off the heat and quickly stir in the flour. Mix vigorously until the dough pulls away from the pan.
Cool the Dough: Let the dough cool for 10 minutes.
Add Eggs: Pour in 1 egg and mix quickly until fully incorporated. In a separate bowl, beat the second egg, then stream it into the dough a little at a time while mixing. Test the consistency of the dough by lifting a spatulathe dough should form a V shape and break off. If too stiff, add a little more egg.
Pipe the Choux Pastry:
Shape the Choux: Line a baking sheet with parchment paper and pipe the choux dough into mounds.
Add the Craquelin Disks: Using the chilled craquelin dough, cut out circular disks and place them on top of each mound of dough.
Bake: Bake at 200C 392F for approximately 20 minutes, or until golden brown and puffed up.
Cool: Let the choux cool completely.
Whip the Cream:
Make the Lychee Cream: Whip the cold heavy cream with sugar until stiff peaks form. Add 3 tablespoons of chilled lychee puree and continue whipping until stiff.
Assembly:
Cut the Tops of the Puffs: Slice off the tops of the cream puffs.
Fill with Lychee Cream: Pipe the lychee cream mixture into the puffs, filling them halfway.
Insert the Jelly Disk: Place a disk of lychee jelly inside each puff.
Top with More Cream: Pipe more lychee cream to fill the puff to the top.
Finish with Whipped Cream: Pipe a swirl of whipped cream on top of each puff and decorate as desired.
Serving Tips:
Decorate: Garnish with extra lychee, edible flowers, or fresh fruit for a beautiful presentation.
Chill: Keep the cream puffs in the fridge before serving to keep them fresh and cool.
These Lychee Jelly Cream Puffs are sure to impress with their crisp shells, creamy lychee filling, and refreshing jelly centerperfect for parties, gatherings, or just a special treat!