Lychee Jelly Cream Puffs: A Delicate Pastry Delight

Lychee Jelly Cream Puffs are a unique and elegant twist on traditional cream puffs, pairing the airy choux pastry with a luscious lychee-infused cream. Topped with a crisp craquelin for extra texture and sweetness, these treats are perfect for celebrations, afternoon tea, or any occasion where you want to impress with a refined dessert.

Ingredients

For the Craquelin (Crispy Topping):

• 50 g butter, softened
• 50 g all-purpose flour
• 50 g sugar
• Optional: Food coloring for a decorative touch

For the Pâte à Choux (Choux Pastry):

• 70 g water
• 50 g butter
• 60 g all-purpose flour
• 2 medium eggs

For the Lychee Cream Filling:

• 400 g cold heavy whipping cream
• 2 tablespoons sugar (or to taste)
• Powdered sugar (for dusting, optional)

Instructions

1. Prepare the Craquelin:

1. In a bowl, mix the softened butter, sugar, and flour until a dough forms. Add food coloring if desired for a decorative effect.
2. Roll out the dough between two sheets of parchment paper to about 2 mm thickness. Freeze for at least 30 minutes.
3. Once firm, cut the craquelin into small circles slightly smaller than the diameter of your cream puffs.

2. Make the Pâte à Choux:

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a saucepan, bring the water and butter to a boil. Once boiling, lower the heat and quickly add the flour. Stir quickly and continuously until the dough comes together, pulling away from the sides of the pan.
3. Move the dough to a mixing bowl and allow it to cool for around 5 minutes.
4. Add the eggs one by one, beating well after each addition. The dough should be smooth, glossy, and have a consistency that can be piped easily.
5. Transfer the choux pastry into a piping bag fitted with a round tip. Pipe small mounds (about 1½ inches in diameter) onto the prepared baking sheet, spacing them 2 inches apart.
6. Place a frozen craquelin circle on top of each mound.

3. Bake the Cream Puffs:

1. Bake for 25–30 minutes or until the puffs are golden brown and crisp. Do not open the oven during baking to prevent them from collapsing.
2. Once baked, remove the puffs and let them cool completely on a wire rack.

4. Prepare the Lychee Cream Filling:

1. In a chilled mixing bowl, beat the heavy whipping cream and sugar together until stiff peaks form.
2. Add a few teaspoons of lychee juice or puree for a subtle lychee flavor (optional).

5. Assemble the Cream Puffs:

1. Slice each puff horizontally or use a piping nozzle to create a hole at the bottom.
2. Pipe the lychee cream into each puff until full.
3. Dust the tops with powdered sugar for a decorative finish, if desired.

Conclusion

Lychee Jelly Cream Puffs are a harmonious balance of textures and flavors, combining the delicate lychee cream with the crispness of the craquelin and the lightness of the choux pastry. These elegant pastries are perfect for any occasion, bringing a touch of sophistication and delight to your dessert table. Try them today and elevate your baking repertoire!