Description
Delicate choux pastry shells filled with vanilla cream and refreshing lychee jelly, these Lychee Jelly Cream Puffs blend French technique with tropical flavor for an airy, elegant dessert that’s both creamy and fruity.
Ingredients
Scale
- ½ cup water
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 2 large eggs
- Pinch of salt
- 1 cup canned lychees, pureed and strained
- ½ cup lychee syrup (from can)
- 2 teaspoons gelatin powder
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil. Add flour and stir until dough pulls away from the pan.
- Transfer to a bowl, cool slightly, and beat in eggs one at a time until smooth and glossy.
- Pipe small rounds onto the baking sheet and bake for 20–25 minutes until golden. Let cool completely.
- For the jelly, mix lychee puree and syrup in a saucepan, sprinkle gelatin, heat until dissolved, then pour into a dish and chill until set. Cut into cubes.
- Whip cream with vanilla and sugar until soft peaks form.
- Slice tops off puffs, fill with whipped cream and jelly cubes, replace tops, and dust with powdered sugar.
Notes
- Make sure to bake choux until hollow and dry inside to prevent collapse.
- Use chilled cream for best texture when whipping.
- Jelly can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 cream puff
- Calories: 210
- Sugar: 10g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lychee cream puffs, choux pastry, lychee dessert, tropical pastry, homemade cream puffs, French dessert