Introduction

Reeses Peanut Butter Cream Puffs combine a rich peanut butter base with a crisp chocolate shell and fluffy marshmallow center. This delightful dessert is inspired by the classic Reese’s Buttercup, offering a perfect balance of creamy, crunchy, and sweet textures.

Three dark chocolate coated treats sit side by side on a white marbled surface. Each one is shaped like a soft swirl with five rounded layers that get smaller toward the top. The rich, smooth chocolate coating is shiny and sprinkled with small pieces of light brown crushed nuts mostly on top and scattered around the base. The background is softly blurred with a light, clean tone, making the chocolate-covered swirls the clear focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

80 g smooth peanut butter
20 g powdered sugar
1/4 tsp vanilla paste
300 g dark chocolate
85 g granulated sugar
40 g glucose syrup
25 g water
50 g egg whites
10 g granulated sugar
1/2 tsp vanilla paste
Salted peanuts, finely chopped (optional for decoration)

Instructions

Step 1: In a bowl, mix the peanut butter, powdered sugar, and vanilla paste with a rubber spatula until smooth. Place the mixture in the fridge while preparing the chocolate shell and marshmallow fluff.
Step 2: Temper the dark chocolate according to your preferred method.
Step 3: Pour the tempered chocolate into the silicone mold. Use a small spoon to coat the mold evenly, tapping it on the counter and swirling the chocolate to cover all surfaces.
Step 4: Turn the mold upside down over a piece of parchment paper to drain excess chocolate. Save the excess chocolate in a sealed bag for later use.
Step 5: Place the mold on a board, chocolate side down, and let it set while preparing the marshmallow fluff.
Step 6: In a small pot, combine water, glucose syrup, and 85 g granulated sugar. Heat until the mixture reaches 117ºC, using a sugar thermometer.
Step 7: Meanwhile, whisk egg whites in a clean bowl at high speed. When soft peaks form, gradually add 10 g granulated sugar and continue whisking until stiff peaks develop.
Step 8: Remove the sugar syrup from heat and slowly pour it into the egg whites while whipping at full speed. Continue whipping for 8-10 minutes until the marshmallow fluff is stiff. Add 1/2 tsp vanilla paste and mix well.
Step 9: Transfer the marshmallow fluff to a piping bag.
Step 10: Roll the peanut butter mixture on a silicone mat or baking paper dusted with powdered sugar to a thickness of 6 mm. Freeze for 10 minutes.
Step 11: Pipe the marshmallow fluff into the chocolate shells in the mold.
Step 12: Remove the peanut butter base from the freezer and cut out six 4 cm circles to fit the bottom of the cream puffs.
Step 13: Place the peanut butter circles on top of the marshmallow fluff and seal the bottoms of the shells using the leftover tempered chocolate.
Step 14: Freeze the assembled cream puffs for 5 minutes to set.
Step 15: Once set, gently loosen the edges with your fingers and carefully pop the cream puffs out of the mold by pushing from the top only to avoid breakage.
Step 16: Optionally, lightly torch the chocolate surface and immediately sprinkle with finely chopped salted peanuts for decoration. Be careful not to overheat the chocolate.

Tips & Variations

Save excess tempered chocolate in a sealed bag and keep it warm near your body to use for sealing the cream puffs; body heat keeps it at the right temperature.
Use a good quality dark chocolate with at least 60% cocoa for a rich, balanced flavor.
For a nut-free option, substitute peanut butter with sunflower seed butter and skip the salted peanuts.

Storage

Store the cream puffs in an airtight container in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Avoid freezing after assembly as it may affect the texture of the marshmallow fluff.

How to Serve

Three chocolate treats shaped like soft-serve swirls stand close together on a white marbled surface. Each treat has four thick, smooth layers of dark, glossy chocolate stacked in a cone shape, with small crunchy nut pieces sprinkled over the tops and sides, adding texture and light brown highlights against the dark chocolate. In the background, blurry white bowls hold more nuts, keeping the focus on the detailed chocolate swirls in front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut butter base ahead of time?

Yes, you can prepare the peanut butter base a day in advance and keep it refrigerated or frozen until ready to assemble.

How do I temper chocolate at home?

Temper chocolate by melting most of it over a double boiler until about 45°C (113°F), then adding the remaining chocolate off heat to cool it down to about 31°C (88°F) for dark chocolate. This ensures a shiny finish and snap after setting.