I’ve always loved experimenting with desserts, and the first time I tried making Lychee Jelly Cream Puffs Recipe, I was completely hooked. The combination of light, airy cream puffs with a sweet, floral lychee flavor is irresistible. I remember tasting these and thinking, “Why haven’t I made this sooner?”
The jelly adds a unique texture, making every bite feel special. Today, I’m excited to share my step-by-step guide so you can make these gorgeous treats at home too. If you enjoy delicate baked treats, you might also love this Chicken Parmesan Recipe for a savory twist to your cooking adventures.
Ingredients
Here’s everything you’ll need to create these delicate cream puffs. I’ve included a few tips so you get the best results:
Craquelin
- 50g butter – soft, unsalted, for a crisp cookie topping
- 50g flour – all-purpose works best
- 50g sugar – fine granulated sugar for smooth texture
- Optional food coloring – gel colors work best for vibrant results
Pâte à Choux
- 70g water – room temperature for even dough consistency
- 50g butter – unsalted, adds richness
- 60g flour – sifted for smooth batter
- 2 medium eggs – room temperature, beaten
Lychee Cream / Filling
- 400g cold heavy whipping cream – chilled for better whipping
- 2 tbsp sugar – adjust based on your sweetness preference
- Powdered sugar to taste – for a silky finish
- 12 lychees (fresh or canned) – pitted for ease
- 2 tbsp lemon juice – balances sweetness and enhances flavor
- 4 large lychee jelly cups or 8 small cups – meltable, to form jelly disks
Note: Serves 8 medium cream puffs
Variations
You can tweak this recipe to suit your taste or dietary preferences:
- Use coconut cream instead of heavy cream for a dairy-free option.
- Swap sugar with a sugar-free alternative like erythritol.
- Add a splash of rosewater to intensify the floral notes.
- Use mango or passionfruit jelly for a tropical twist, or try a seafood-inspired twist with Lemon Butter Scallops Recipe if you’re pairing dessert and dinner creatively.
Cooking Time
- Prep Time: 1 hour
- Cooking Time: 20 minutes
- Total Time: 1 hour 20 minutes
Equipment You Need
- Saucepan – for making the choux dough and melting jelly
- Mixing bowls – for batter, cream, and filling
- Whisk or hand mixer – to whip cream to stiff peaks
- Parchment paper – for baking cream puffs
- Muffin pan or silicone molds – to shape jelly disks
- Spatula – for folding dough
- Piping bag with nozzle – to fill cream puffs beautifully
How to Make Lychee Jelly Cream Puffs Recipe?
Creating these cream puffs is easier than it looks if you follow the steps carefully.
Make the Lychee Jelly Disks
Start by melting the lychee jelly cups gently in a saucepan over low to medium heat. You can add a few drops of food coloring if you want vibrant disks. Pour the melted jelly into a lightly greased muffin pan or silicone mold and chill until set.
Prepare Lychee Puree
Blend the lychees until smooth, then cook with lemon juice and sugar in a small saucepan over low-medium heat. Stir until thickened, then refrigerate. For an extra smooth texture, strain the puree before mixing it with cream.
Make the Craquelin
Cream butter and sugar together, then mix in the flour. Roll the dough between two sheets of parchment and place it in the freezer to firm. This will give your cream puffs a crisp, textured topping.
Make the Pâte à Choux
Heat water and butter in a saucepan until boiling, then remove from heat and mix in all the flour. Stir vigorously until the dough pulls away from the pan. Let it cool slightly before adding eggs one at a time, testing consistency to form a V with your spatula.
Bake the Cream Puffs
Pipe the batter onto a parchment-lined baking sheet. Cut chilled craquelin dough into circles and place them on top of each mound. Bake at 200°C for around 20 minutes until golden. Let them cool completely before filling.
Whip Lychee Cream
Whip the cold heavy cream with sugar until thick. Fold in 3 tablespoons of chilled lychee puree and whip until stiff. This gives you a luscious, pipeable cream for filling.
Assemble the Cream Puffs
Slice off the tops of the puffs and pipe lychee cream halfway. Place a lychee jelly disk inside, then fill the remaining space with more cream. Finish with a whipped cream swirl and decorate as you like.
Additional Tips for Making this Recipe Better
From my experience, these small adjustments make a big difference:
- I always chill my mixing bowls and whisk before whipping cream – it helps achieve stiff peaks faster.
- Test your choux batter with the V test to ensure puffiness.
- Don’t overfill with cream – it can make the puffs soggy.
- I like adding edible silver dust to jelly disks for an elegant touch.
- Serve the cream puffs the same day for the best texture.
How to Serve Lychee Jelly Cream Puffs Recipe?
Presentation matters with these delicate desserts. Pipe the cream neatly and top with a small edible flower or mint leaf. You can drizzle a little melted chocolate or dust with powdered sugar for an extra touch. Serve on a pretty plate or tiered dessert stand to impress guests.
Nutritional Information
Here’s a quick breakdown per cream puff:
- Calories: ~220 kcal – light for a dessert treat
- Protein: 3g – from cream and eggs
- Carbohydrates: 18g – mainly from sugar and choux pastry
- Fat: 15g – from butter and cream, giving a rich flavor
Make Ahead and Storage
Storage
Store cream puffs in an airtight container in the fridge for up to 2 days. Keep the jelly disks separate if possible to maintain texture.
Freezing
You can freeze the baked cream puff shells unfilled for up to 1 month. Thaw completely before filling to maintain crispness.
Reheating
Do not reheat filled puffs. If frozen shells are used, warm in an oven for 5 minutes at 160°C to regain crispness, then fill as usual.
Why You’ll Love This Recipe?
Here are a few reasons I adore making these puffs:
- They’re light and airy, yet indulgent with creamy filling.
- Perfect for special occasions or casual tea-time treats.
- Highly customizable with flavors or dietary swaps.
- The combination of jelly and cream offers a unique, playful texture.
- Easy to impress guests with a professional-looking dessert.