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Reese’s Peanut Butter Cream Puffs Recipe

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★★★★★

4.7 from 103 reviews

Delightful Reese’s Peanut Butter Cream Puffs featuring a smooth peanut butter base, a tempered dark chocolate shell, and fluffy homemade marshmallow fluff. These elegant cream puffs combine crunchy, creamy, and sweet textures with a decorative touch of salted peanuts for an indulgent treat.

Ingredients

Scale

Peanut Butter Base

  • 80 g smooth peanut butter
  • 20 g powdered sugar
  • 1/4 tsp vanilla paste

Chocolate Shell

  • 300 g dark chocolate

Syrup

  • 85 g granulated sugar
  • 40 g glucose syrup
  • 25 g water

Marshmallow Fluff

  • 50 g egg whites
  • 10 g granulated sugar
  • 1/2 tsp vanilla paste

Decoration

  • Salted peanuts (finely chopped)

Instructions

  1. Prepare Peanut Butter Base: Mix smooth peanut butter, powdered sugar, and vanilla paste with a rubber spatula until smooth. Refrigerate the mixture while preparing other components.
  2. Temper the Chocolate: Melt and temper the dark chocolate to achieve a shiny finish and proper snap.
  3. Create Chocolate Shell: Pour the tempered chocolate into silicone molds, using a small spoon to coat the molds thoroughly. Tap the mold on the countertop and swirl to cover all internal surfaces. Invert the mold over parchment paper to collect excess chocolate, saving it for later sealing. Place the mold upside down on a board and let the chocolate set.
  4. Make Marshmallow Fluff: In a small pot, combine water, glucose syrup, and 85 g granulated sugar; bring to a boil and heat to 117ºC using a sugar thermometer. Meanwhile, whip egg whites in a clean bowl at high speed until white bubbles form, then gradually add 10 g sugar and continue whipping until stiff peaks form. Remove syrup from heat and slowly pour into egg whites in a thin stream while whipping at full speed. Continue whipping for 8-10 minutes until the marshmallow fluff is stiff. Stir in vanilla paste and transfer fluff to a piping bag.
  5. Prepare Peanut Butter Disks: Roll out the peanut butter base to 6 mm thickness on a silicone mat or baking paper lightly dusted with powdered sugar. Freeze for 10 minutes. Using a 4 cm cookie cutter, cut out 6 circles.
  6. Assemble Cream Puffs: Pipe marshmallow fluff into each chocolate shell. Place peanut butter disks on top of the marshmallow fluff, then seal the bottoms of the cream puffs with the reserved tempered chocolate. Freeze for 5 minutes to set the seal.
  7. Remove from Mold: After setting, gently run a small knife or tool around the edges to release the cream puffs. Flip the mold and carefully push the cream puffs out from the top only to avoid breaking the delicate chocolate shells.
  8. Decorate: Optionally, lightly torch the chocolate shells to warm the surface, then immediately sprinkle finely chopped salted peanuts on top for added crunch and flavor. Avoid overheating the chocolate.

Notes

  • Tempering chocolate is crucial for a shiny finish and crisp texture.
  • Use a sugar thermometer to achieve the precise temperature for the marshmallow syrup.
  • Freeze the peanut butter base and cream puffs to help with assembly and removal from molds.
  • Handle the cream puffs gently to avoid cracking the chocolate shell.
  • The blow torch step is optional but adds a nice decorative touch.

Keywords: peanut butter cream puffs, Reese's inspired dessert, chocolate shell, marshmallow fluff, homemade cream puffs

Find it online: https://freshrecipehub.com/reeses-peanut-butter-cream-puffs-recipe/