These peanut butter and jelly cream puffs are a deliciously fluffy take on a timeless classic. The recipe consists of a crunchy cookie crust perfectly paired with a pillowy peanut butter and strawberry jam filling. It can’t be denied that cream puffs are a labour of love, but I promise the final result will surely evoke feelings of nostalgia and whimsy in all those who eat them.
Related: Two Classic Desserts Join Forces in These Delicious Tiramisu Cream Puffs
ingredients
Craquelin
Choux Pastry
Filling
directions
Make the craquelin: Using a large spatula, combine butter, sugar, flour, powdered peanut butter and salt. Roll dough out between two sheets of parchment paper until approximately ¼-inch thick. Freeze flat on a large baking sheet until firm.
Preheat oven to 425°F. Line a large baking sheet with parchment and set aside.
In a saucepan, bring water, butter and salt to a simmer over medium heat. Once the butter has melted, remove the pan from the heat and thoroughly stir in the flour. Place back on the heat and cook for 2 minutes, stirring constantly, until a thin film starts to coat the bottom of the pan. The dough should be smooth and supple. Remove from the heat and allow to cool.
After 5 to 10 minutes, transfer the dough to the bowl of a stand mixer. Use the paddle attachment to beat in the eggs, one at a time, until well combined. When the paddle attachment is lifted up, the dough should form a V-shape.
Transfer dough to a piping bag fitted with a ½-inch tip. Pipe the dough into 2-inch puffs approximately 2 inches apart. Smooth out the top of each puff with a wet finger.
Use a cookie cutter to cut chilled craquelin into circles approximately the diameter of the puffs. Gently press a circle onto each puff.
Bake cream puffs for 15 minutes, then reduce oven temperature to 325°F and bake for another 20 to 25 minutes until they are golden and puffed. Don’t open the oven door as they bake.
Transfer puffs to a wire rack and return to the oven. Allow to cool with the oven door partially open for 10 to 15 minutes. Remove from oven and cool completely.
As they cool, make the filling by whipping together heavy cream, peanut butter, 2 tablespoons pudding mix, and salt until smooth. Don’t over-whip. If you want to thicken your filling slightly, mix in the third tablespoon of pudding mix.
Fill a piping bag with jam and snip the tip to make a small opening. Transfer the peanut butter filling to a second piping bag fitted with a small tip. Use the tip to gently poke a hole into the cream puff. Pipe in the filling until the puff is almost full and then pipe in some jam. Repeat with remaining cream puffs.
Garnish the top of each puff with a dollop of peanut butter cream and a strawberry. Serve immediately.
