Name: Lychee Jelly Cream Puffs
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: 50g butter (softened); 50g flour; 50g sugar; Optional: food coloring; 70g water; 50g butter (for choux); 60g flour (for choux); 2 medium eggs; 400g cold heavy whipping cream; 2 tbsp sugar (for cream); Powdered sugar (to taste); 12 lychees (fresh or canned); 2 tbsp lemon juice; 4 large lychee jelly cups or 8 small cups

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Lychee Jelly Cream Puffs are a delightful dessert that combines the lightness of cream puffs with the sweet and aromatic flavor of lychee. This treat brings together soft pastry filled with a rich cream and a refreshing jelly, making it a perfect treat for parties or a sweet ending to any meal.

Why Make This Recipe

Making Lychee Jelly Cream Puffs is a fun and rewarding experience! Not only do they taste great, but they also look fancy and impressive. These cream puffs are a great way to enjoy lychee, a fruit known for its unique sweetness. They are perfect for gatherings, celebrations, or simply as a special snack for yourself or your loved ones.

How to Make Lychee Jelly Cream Puffs

Ingredients:

50g butter (softened)
50g flour
50g sugar
Optional: food coloring
70g water
50g butter (for choux)
60g flour (for choux)
2 medium eggs
400g cold heavy whipping cream
2 tbsp sugar (for cream)
Powdered sugar (to taste)
12 lychees (fresh or canned)
2 tbsp lemon juice
4 large lychee jelly cups or 8 small cups

Directions:

Make the Jelly Disks: Start by melting the lychee jelly and pouring it into molds. Let it set in the fridge.
Prepare Lychee Puree: Blend the lychees to form a puree. Cook the puree in a pot with lemon juice and sugar until it thickens.
Make the Craquelin: In a bowl, cream together the softened butter and sugar. Then mix in the flour. Roll the mixture out and chill it in the fridge.
Prepare Choux Pastry: In a saucepan, heat the water and butter together. Once it boils, mix in the flour and stir until smooth. Let it cool down a bit, then add the eggs one at a time, stirring until you have a smooth dough.
Bake the Puffs: Pipe the choux pastry onto a baking sheet. Cut the chilled craquelin into small pieces and place on top of each puff. Bake until they turn golden brown. Let them cool completely.
Whip the Cream: In a bowl, whip the cold heavy cream with sugar and the lychee puree until soft peaks form.
Assemble the Puffs: Cut off the tops of the cooled puffs. Fill each one with the lychee cream and place a jelly disk inside. Put the tops back on, add more cream on top, and dust with powdered sugar.

How to Serve Lychee Jelly Cream Puffs

Serve the Lychee Jelly Cream Puffs on a pretty plate, and enjoy them as a dessert or a sweet snack. They can also be garnished with additional lychees or fresh fruits for an attractive presentation.

How to Store Lychee Jelly Cream Puffs

If you have leftovers, store them in an airtight container in the fridge. It’s best to eat them within two days for the freshest taste. Keep the cream and jelly separate from the pastry if possible, so they do not make the puffs soggy.

Tips to Make Lychee Jelly Cream Puffs

Ensure all ingredients are at room temperature to help the batter mix well.
Don’t rush the cooling process of the choux pastry; it will help in achieving the right texture.
Feel free to adjust the sweetness of the cream and jelly according to your taste.

Variation

You can change the flavor by using different fruits for the jelly or cream filling. Mango, passion fruit, or strawberry are excellent alternatives that can add a different twist to your cream puffs.

FAQs

1. Can I use frozen lychees instead of fresh ones?

Yes, frozen lychees work well too. Just thaw them before using.

2. How long does it take to make these cream puffs?

It usually takes about 2 to 3 hours, including cooling time.

3. Can I make the jelly and cream ahead of time?

Yes, the jelly and cream can be prepared a day in advance. Just assemble the puffs closer to serving time for the best texture.