Description
Delightful cream puffs filled with rich lychee cream and refreshing jelly, perfect for parties or as a sweet treat.
Ingredients
Scale
- 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
Instructions
- Make the Jelly Disks: Melt the lychee jelly and pour it into molds. Let it set in the fridge.
- Prepare Lychee Puree: Blend the lychees to form a puree. Cook the puree with lemon juice and sugar until it thickens.
- Make the Craquelin: Cream softened butter and sugar, mix in flour, roll out and chill.
- Prepare Choux Pastry: Heat water and butter, mix in flour, cool and stir in eggs until smooth dough forms.
- Bake the Puffs: Pipe choux pastry onto a baking sheet, place chilled craquelin on top, and bake until golden brown. Cool completely.
- Whip the Cream: Whip heavy cream with sugar and lychee puree until soft peaks form.
- Assemble the Puffs: Cut tops off cooled puffs, fill with lychee cream and jelly disk, replace tops, add more cream, and dust with powdered sugar.
Notes
For best taste, consume within two days. Keep cream and jelly separate from pastry to avoid sogginess.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 puff
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: dessert, cream puffs, lychee, jelly, sweet treat, Asian dessert