Step 1

Make jelly disk filling. Melt lychee cups in a saucepan over low/med heat, being careful not to burn. Optional: add food colouring/pigment. Then pour evenly into a lightly greased muffin pan and optional silicone mold. *note: you may need to cut jelly to fit in the creampuff.

Step 2

Make lychee puree: Blend lychee until smooth. Cook blended lychee with 2 tbsp lemon juice and 2 tbsp sugar over low/medium heat in a small saucepan. Cook until thickened, then refrigerate. Optional: pass through a sieve for a smoother texture.

Step 3

Make craquelin by creaming butter and sugar together. Then mix in flour. Roll the dough between two pieces of parchment and allow to firm up in freezer.

Step 4

Make choux by heating water and butter until it just starts to boil. Turn off the heat. Dump in all of the flour and mix vigorously with a rubber spatula. Continue mixing until the dough pulls away from the pan. Allow dough to cool for 10 min. Pour in 1 egg and mix QUICKLY until fully incorporated. It will look weird to begin with but keep mixing! Beat the last egg in a separate bowl, and stream the egg a little at a time into the dough while mixing(you may not use all the egg). Test the consistency by dipping in and lifting up your spatula, it should form a V and break off. The dough should also be able to hold its shape. If too stiff, add a bit more egg.

Step 5

Pipe batter onto parchment lined sheet. Cut circular same-sized disks out of chilled craquelin dough and place on top of eat mound of batter. Bake at 200C for ~20 min. Remove and allow to fully cool.

Step 6

Whip cold cream with sugar til thick. Add 3 tbsp chilled lychee puree and whip until stiff.

Step 7

Assembly: Cut off tops of puffs and pipe in lychee cream mixture halfway, place in a lychee jelly disk and then fill to top with more lychee cream. Then pipe whipped cream swirl and decorate.