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 syrup, granulated sugar, and gelatin powder. Heat over low, stirring until dissolved.
- Pour into a shallow dish and refrigerate for 1-2 hours, or until set. Dice the jelly and set aside.
Step 2: Prepare the Choux Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, salt, and sugar. Heat until butter melts and boils.
- Remove from heat, add flour at once. Stir vigorously until a dough forms.
- Return to low heat, stir 1-2 minutes to dry the dough.
- Transfer to a bowl, cool 5 minutes. Add eggs one at a time, beating well after each.
- Transfer to a piping bag with a large round tip. Pipe mounds onto the baking sheet, spacing them 2 inches apart.
- Bake for 20-25 minutes, or until golden brown and puffed. Turn off oven, crack the door, and let cool in the oven for 10 minutes.
Step 3: Make the Lychee Cream Filling
- Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Puree reserved lychees. Fold 1/4 cup puree into the whipped cream.
- Gently fold in the diced lychee jelly.
Step 4: Fill the Cream Puffs
- Once cooled, slice each puff in half horizontally.
- Pipe or spoon the lychee cream filling into the bottom half, replace the top.
- Dust with powdered sugar before serving.
Cook Notes & Tips
- Drying the Dough: Cooking the dough after adding flour removes excess moisture for airy puffs.
- Cooling the Puffs: Cooling in the oven prevents collapsing.
- Filling Consistency: Ensure the cream is thick enough to hold its shape.
Recipe Variations
- Matcha Lychee: Add 1-2 teaspoons matcha powder to the cream.
- Chocolate Drizzle: Drizzle with melted white or dark chocolate.
- Tropical Fruit: Add diced mango or pineapple.
Frequently Asked Questions (FAQs)
Q: How do I store these cream puffs?
A: Store in an airtight container in the refrigerator for up to 2 days. Serve the same day for best texture.
Q: Can I make the choux pastry ahead of time?
A: Yes! Bake ahead and store unfilled for up to 2 days. Fill just before serving.
Q: Can I freeze cream puffs?
A: Yes, unfilled puffs can be frozen for up to 1 month. Thaw 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! Give this recipe a try and impress your family and friends!
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