Why You’ll Love This Recipe
Lychee Jelly Cream Puffs are a perfect balance of flavors and textures. The crisp, airy pâte à choux shell contrasts beautifully with the smooth, sweet lychee cream and the jelly’s delicate, fruity taste. These puffs are visually stunning and incredibly tasty, making them an excellent choice for fancy events or as a unique dessert for a casual gathering. The freshness of lychee, combined with the subtle creaminess, provides a refreshing and indulgent treat that’s guaranteed to be a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Craquelin:
- 50g butter
- 50g flour
- 50g sugar
- Optional food coloring
For the Pâte à Choux (Cream Puff Dough):
- 70g water
- 50g butter
- 60g flour
- 2 medium eggs
For the Lychee Cream Filling:
- 400g cold heavy whipping cream
- 2 tbsp sugar
- Powdered sugar (to taste)
- 12 lychees (fresh or canned)
- 2 tbsp lemon juice
For the Lychee Jelly Disk:
- 4 large lychee jelly cups or 8 small cups
Directions
1. Make the Lychee Jelly Disks
- Melt the lychee jelly in a saucepan over low/medium heat, stirring carefully to prevent burning. You can add food coloring or silver pigment to make it vibrant.
- Pour the melted jelly into a lightly greased muffin pan or silicone mold. Allow it to set in the refrigerator.
2. Prepare the Lychee Puree
- Blend the lychees until smooth. In a saucepan, cook the lychee puree with lemon juice and sugar over low/medium heat. Cook until thickened, then refrigerate to cool.
3. Make the Craquelin
- Cream the butter and sugar together, then mix in the flour until fully combined.
- Roll the dough between two pieces of parchment paper and freeze for 15 minutes.
- Once chilled, cut the dough into circles that will fit on top of your cream puffs.
4. Prepare the Pâte à Choux (Cream Puff Dough)
- In a pot, heat water and butter until the butter is melted.
- Turn off the heat and stir in the flour. Mix vigorously until the dough pulls away from the pot.
- Let the dough cool for about 10 minutes.
- Gradually add the beaten eggs, a little at a time, while mixing. The dough should hold its shape but be smooth and slightly runny when piped. The batter should form a “V” when lifted with a spatula.
5. Pipe and Bake the Cream Puffs
- Pipe the choux dough onto a parchment-lined baking sheet. Place the chilled craquelin disks on top of each mound of dough.
- Bake at 200°C (392°F) for about 20 minutes or until golden brown. Let the puffs cool completely.
6. Whip the Lychee Cream
- Whip the cold heavy cream with sugar until stiff peaks form.
- Add the cooled lychee puree and mix until smooth.
7. Assemble the Puffs
- Cut off the tops of the baked puffs.
- Pipe half of the lychee cream mixture into each puff, then place a lychee jelly disk inside.
- Top with more cream to fill the puff.
- Pipe a swirl of whipped cream on top and garnish with additional decorations, such as lychee jelly or edible flowers.
Servings and Timing
- Yield: Approximately 12 puffs
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information (Approx. per puff)
- Calories: 150 kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 4g
- Sodium: 45mg
- Potassium: 80mg
- Fiber: 1g
- Sugar: 12g
- Vitamin A: 6% DV
- Vitamin C: 20% DV
Variations and Substitutions
- Vegan Version: For a vegan alternative, use dairy-free whipping cream, coconut cream, and a vegan puff pastry. You can also substitute plant-based gelatin for the lychee jelly.
- Lychee Jelly: If you can’t find lychee jelly cups, you can substitute with homemade lychee jelly or use a different fruit jelly, such as mango or passion fruit, for a different flavor.
- Flavored Cream: You can add a splash of vanilla or almond extract to the whipped cream for extra flavor.
Storage/Reheating
- Storage: These cream puffs are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 1 day. The puff pastry may soften slightly in the fridge, but the flavor will remain intact.
- Freezing: If you want to freeze them, store the filled puffs in a freezer-safe container. For the best texture, freeze the unfilled puffs and add the cream and jelly just before serving.
FAQs
Can I use fresh lychees for the jelly?
Yes, fresh lychees can be used, but you will need to prepare the jelly from scratch using lychee juice and gelatin.
Can I make the cream puffs in advance?
You can prepare the cream puffs and store them in an airtight container for up to 1 day before assembling. However, they are best enjoyed within a few hours of being filled and topped with whipped cream.
Can I use a different fruit for the jelly disk?
Yes, you can substitute the lychee jelly with other fruit jellies like mango, raspberry, or passionfruit for a different flavor.
How do I prevent the puff pastry from deflating?
Make sure not to open the oven during the first 15 minutes of baking to prevent the puffs from deflating. Also, ensure that the dough is piped evenly and not overfilled.
Can I make these cream puffs without a piping bag?
Yes, you can use a plastic sandwich bag with the tip cut off or even spoon the dough onto the baking sheet, though the shape may not be as neat.
How do I store leftover cream puffs?
Store leftover cream puffs in an airtight container in the fridge for up to 1 day. For the best texture, avoid storing filled puffs for too long.
How long do these cream puffs last?
These cream puffs are best enjoyed within 24 hours of making them for the freshest texture. The puff pastry will soften after that, but they can still be delicious if stored properly.
Conclusion
Lychee Jelly Cream Puffs are a refreshing, elegant dessert that’s perfect for special occasions or as a treat to enjoy anytime. With their crisp pastry, creamy lychee filling, and beautiful jelly topping, these puffs offer a delightful combination of textures and flavors that will impress any guest. The unique twist of lychee and coconut adds an exotic touch to this classic dessert, making it a fun and memorable treat.
Lychee Jelly Cream Puffs
Lychee Jelly Cream Puffs are a stunning twist on traditional cream puffs, filled with lychee cream and topped with a delicate lychee coconut jelly disk. They offer a unique combination of textures and flavors, perfect for special occasions or as a refreshing treat.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 puffs
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
50g butter (for Craquelin)
50g flour (for Craquelin)
50g sugar (for Craquelin)
Optional food coloring (for Craquelin)
70g water (for Pâte à Choux)
50g butter (for Pâte à Choux)
60g flour (for Pâte à Choux)
2 medium eggs (for Pâte à Choux)
400g cold heavy whipping cream (for Lychee Cream Filling)
2 tbsp sugar (for Lychee Cream Filling)
Powdered sugar (to taste, for Lychee Cream Filling)
12 lychees (fresh or canned, for Lychee Cream Filling)
2 tbsp lemon juice (for Lychee Cream Filling)
4 large lychee jelly cups or 8 small cups (for Lychee Jelly Disk)
Instructions
- Make the Lychee Jelly Disks: Melt the lychee jelly and pour it into muffin pans or silicone molds. Refrigerate to set.
- Prepare the Lychee Puree: Blend the lychees and cook with lemon juice and sugar until thickened. Cool in the fridge.
- Make the Craquelin: Cream butter and sugar, mix in flour, and freeze the dough. Cut into circles and set aside.
- Prepare the Pâte à Choux: Heat water and butter, mix in flour, then add eggs until smooth and slightly runny.
- Pipe and Bake the Cream Puffs: Pipe dough into mounds, top with frozen craquelin disks, and bake at 200°C for 20 minutes until golden.
- Whip the Lychee Cream: Whip the cold heavy cream with sugar, then fold in cooled lychee puree.
- Assemble the Puffs: Cut the tops of the puffs, pipe in half of the lychee cream, insert the lychee jelly disk, and top with more cream. Garnish with whipped cream and decorations.
Notes
For a vegan version, use dairy-free whipping cream, coconut cream, and vegan puff pastry. Replace lychee jelly with plant-based gelatin.
If you can’t find lychee jelly cups, substitute with mango or passionfruit jelly for a different flavor.
Add a splash of vanilla or almond extract to the whipped cream for extra flavor.
Nutrition
- Serving Size: 1 puff
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: undefined
