Lychee Jelly Choux

A refreshing twist on the classic cream puff, this dessert combines airy choux pastry with silky whipped cream and juicy lychee jelly for a light yet indulgent treat perfect for warm days and special occasions.

Lychee Jelly Choux

Serves 10 - 12

Total Time Prep: 1 hr, Chill: 2 hrs

Ingredients

For the choux pastry
Water	120ml
Milk	120ml
Unsalted butter	100g
Granulated sugar	1 tbsp
Salt	1/2 tsp
All-purpose flour	120g
Large eggs	4
For the lychee jelly
Lychee syrup or juice	400ml
Gelatin powder	1 tbsp
Canned lychees, chopped	200g
For the whipped cream filling
Whipping cream	480ml
Icing sugar	40g
Vanilla extract	1 tsp

Cooking Method

Step 01	In a saucepan, gently heat the lychee syrup until warm. Stir in the gelatin powder until fully dissolved. Remove from heat and fold in the chopped lychees.
Step 02	Pour into a shallow tray and refrigerate for at least 2 hours or until fully set. Once chilled, cut into small cubes.
Step 03	Over medium heat, combine water, milk, butter, sugar and salt in the saucepan. Bring to a gentle boil until the butter has completely melted.
Step 04	Add the flour all at once and stir continuously until the dough forms a smooth ball and pulls away from the sides of the pan. Continue cooking for 1–2 minutes to remove excess moisture.
Step 05	Transfer the dough into a mixing bowl and allow it to cool slightly. Add the eggs one at a time, mixing well after each addition until the batter becomes smooth, glossy and pipeable.
Step 06	Pipe small rounds of batter onto a lined baking tray, leaving space between each puff. Bake in a preheated oven at 200°C for 15 minutes, then reduce the temperature to 180°C and bake for another 15–20 minutes until golden and puffed. Allow the cream puffs to cool completely.
Step 07	Whip the cream with icing sugar and vanilla extract until medium peaks form.
Step 08	Slice the cooled cream puffs in half. Fill each puff with whipped cream and cubes of lychee jelly. Dust lightly with icing sugar before serving.