Fruity Lychee Jelly Cream Puffs Recipe - EricTriesIt (2024)

FAQs

What are the ingredients in lychee jelly? ›

Lychee jelly is made with sugar, a thickening agent such as nata de coco pulp, and lychee fruit, juice, or artificial flavoring. Commercial products may also contain ingredients like preservatives, stabilizers, and coloring agents. Lychee jelly may or may not include pieces of lychee fruit.

Just simply store them in the an airtight container. Be sure to store them unfilled, as they will go soft quickly once filled. You can also freeze them, filled or unfilled, for several weeks.

Last, reheat the cream puff shells at 300 degrees Fahrenheit for five minutes to restore their crispiness. Poke them with a skewer while they're still warm so the steam can escape. Let them cool, and then add the filling.

Lychee jelly, grass jelly, rainbow jelly, and almost all other jellies are fine, as they're made from sugar and other plant-based ingredients. Double-check that the jellies contain sugar, not honey.

This is due both to the naturally high sugar of the lychee fruit as well as the added sugar in the creation of the jelly. While it is still a perfectly acceptable treat for many in moderation, just like any dessert, those with diabetes and other sugar tolerance issues should enjoy this ingredient with caution.

How long will the cream puffs be good for? We usually recommend consuming the cream puffs the same or next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it. Can I freeze the cream puffs? Can you customize the cream puffs?

If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

Why did my cream puff dough collapse during baking? The interior of your pastry shells was too wet. You need to start your cream puffs at a high temperature, like 400°, to generate steam which helps provide lift.

What causes cream puffs to rise when baked? ›

The gluten, or protein, in flour combines to form a stretchy web that traps air bubbles and sets. Starch in flour sets as it heats to add to and support the structure. In cream puffs, we want lots of protein, so don't use cake flour, pastry flour, or other low-protein flours, such as self-rising.

Yes, the Lychee Jelly must be refrigerated after opening and we recommend it be used within 2 weeks after opening it. This jelly is shelf stable and does not require refrigeration before opening. Was this answer helpful?

Some on social media recommend mixing the jelly into avocado smoothies. Others say it tastes great with honeydew milk tea, strawberry beverages, or green tea. Apart from that, you can blend lychee jelly into milkshakes, fruit punches, or spritzers for a flavor boost.

The calorie content, given equal volumes of both, is about the same. Lychee jelly might have slightly more vitamins/minerals because pearls are basically just starch (though they are apparently a good source of calcium according to Medical News Today.)

Litchi fruit contains a toxin, methylene cyclopropyl-glycine (MCPG), which is known to be fatal by causing encephalitis-related deaths. This is especially harmful when consumed by malnourished children.

Opting for bubble tea with lychee jelly instead of boba balls can be a healthier choice. Lychee jelly typically contains fewer calories and less sugar compared to the starchy tapioca pearls in boba. It can be a lighter alternative, reducing overall calorie intake while still providing a flavorful addition to the drink.

GRAPE FLAVORED JELLY CANDY: Water, sugar, carrageenan, citric acid, sodium citrate, grape artificial flavor, potassium sorbate and potassium benzoate as preservatives, FD&C Blue No. 1 and FD&C Red No. 40.

Phytochemicals. Lychees have moderate amounts of polyphenols, including flavan-3-ol monomers and dimers as major compounds representing about 87% of total polyphenols, which declined in content during storage or browning. Cyanidin-3-glucoside represented 92% of total anthocyanins.