These Lychee Jelly Cream Puffs are a delightful twist on classic cream puffs, featuring a creamy filling with the exotic, floral flavor of lychee and the addition of refreshing lychee jelly. The light and airy choux pastry encases a smooth lychee-flavored cream, complemented by bits of lychee jelly that add a unique texture and burst of lychee flavor in every bite. Perfect for a fancy tea party, a special occasion, or whenever you want a sophisticated dessert that will impress, these cream puffs are surprisingly easy to make.

If you love the combination of light pastry and creamy, fruity fillings, these lychee jelly cream puffs will quickly become one of your favorites. The subtle sweetness of lychee pairs beautifully with the delicate pastry, making each bite a delicious experience.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

For the Choux Pastry

• 1/2 cup unsalted butter
• 1 cup water
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs

For the Lychee Jelly

• 1 can (20 oz) lychees in syrup
• 2 tablespoons granulated sugar
• 1 tablespoon gelatin powder

For the Lychee Cream Filling

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup lychee puree (from canned lychees)
• Lychee jelly, diced

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 to remove excess moisture, which is key to achieving puffy, airy cream puffs.
• Cooling the Puffs: Letting the cream puffs cool in the oven with the door slightly open helps prevent them from collapsing as they cool.
• Filling Consistency: Make sure the lychee cream is thick enough to hold its shape when piped. If it’s too runny, whip it a bit more until it reaches the right consistency.

Recipe Variations

• Matcha Lychee Cream Puffs: Add 1-2 teaspoons of matcha powder to the whipped cream for a subtle green tea flavor that pairs beautifully with the lychee.
• Chocolate Drizzle: Drizzle melted white or dark chocolate over the filled cream puffs for an extra touch of sweetness.
• Tropical Fruit Addition: Add diced mango or pineapple to the lychee cream filling for a tropical twist.

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 the best texture, serve them on the same day they are filled.

Q: Can I make the choux pastry ahead of time?
A: Yes! You can bake the choux pastry ahead of time and store them unfilled in an airtight container for up to 2 days. Fill them just before serving for the best texture.

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 that combines the lightness of choux pastry with the exotic flavor of lychee. The creamy lychee filling and the refreshing jelly pieces make these cream puffs a standout treat that’s perfect for any special occasion. Give this recipe a try and impress your family and friends with these delightful, fruity cream puffs that are as beautiful as they are delicious!