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Lychee Jelly Cream Puffs Recipe
Ben Carraoli

Lychee Jelly Cream Puffs Recipe

I’ve always loved experimenting with desserts, and the first time I tried making Lychee Jelly Cream Puffs, 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.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 50 g butter – soft unsalted, for a crisp cookie topping
  • 50 g flour – all-purpose works best
  • 50 g sugar – fine granulated sugar for smooth texture
  • Optional food coloring – gel colors work best for vibrant results
  • 70 g water – room temperature for even dough consistency
  • 50 g butter – unsalted adds richness
  • 60 g flour – sifted for smooth batter
  • 2 medium eggs – room temperature beaten
  • 400 g 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.