Instructions
Step 1: Make the Lychee Jelly
- Drain the canned lychees, reserving the syrup. Set the lychees aside for the cream filling.
- In a small saucepan, combine 1 cup of the reserved lychee syrup, granulated sugar, and gelatin powder. Heat over low heat, stirring until the sugar and gelatin have completely dissolved.
- Pour the mixture into a shallow dish and refrigerate for 1-2 hours, or until set. Once set, cut the lychee jelly into small cubes and set aside.
Step 2: Prepare the Choux Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, unsalted butter, salt, and granulated sugar. Heat over medium heat until the butter is melted and the mixture comes to a boil.
- Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a dough and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for 1-2 minutes to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed up. Turn off the oven, crack the door open, and let the puffs cool in the oven for 10 minutes to prevent collapsing.
Step 3: Make the Lychee Cream Filling
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Puree the reserved lychees in a blender or food processor until smooth. Fold 1/4 cup of the lychee puree into the whipped cream until well combined.
- Gently fold in the diced lychee jelly.
Step 4: Fill the Cream Puffs
- Once the cream puffs have cooled completely, use a serrated knife to slice each puff in half horizontally.
- Pipe or spoon the lychee cream filling into the bottom half of each puff, then replace the top half.
- Dust the cream puffs with powdered sugar before serving.
Cook Notes & Tips
- Drying the Dough: Cooking the dough on the stovetop after adding the flour helps remove excess moisture, crucial for puffy cream puffs.
- Cooling the Puffs: Letting them cool in the oven with the door slightly open prevents collapsing.
- Filling Consistency: Ensure the lychee cream is thick enough to hold its shape when piped. If it’s too runny, whip it more.
Recipe Variations
- Matcha Lychee Cream Puffs: Add 1-2 teaspoons of matcha powder to the whipped cream.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the filled cream puffs.
- Tropical Fruit Addition: Add diced mango or pineapple to the lychee cream filling.
Frequently Asked Questions (FAQs)
Q: How do I store these cream puffs?
A: Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. For best texture, serve them the same day.
Q: Can I make the choux pastry ahead of time?
A: Yes! Bake the choux pastry ahead and store them unfilled in an airtight container for up to 2 days. Fill just before serving.
Q: Can I freeze cream puffs?
A: Yes, unfilled cream puffs can be frozen for up to 1 month. Thaw at room temperature and re-crisp in the oven at 300°F (150°C) for 5-10 minutes before filling.
These Lychee Jelly Cream Puffs are a unique and elegant dessert, combining light pastry with the exotic flavor of lychee. The creamy filling and refreshing jelly pieces make these a standout treat perfect for any special occasion. Give this recipe a try!
ADVERTISEMENT
