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Reese’s Peanut Butter Cream Puffs

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These decadent, bite-sized treats are inspired by the classic Reese’s combination of chocolate and peanut butter. Filled with a fluffy marshmallow interior, peanut butter base, and coated in a rich chocolate shell, these cream puffs are the perfect indulgence.

Ingredients

Scale

For the Peanut Butter Base:

  • 80 grams smooth peanut butter
  • 20 grams powdered sugar
  • ¼ teaspoon vanilla paste

For the Chocolate Shell:

  • 300 grams dark chocolate

For the Marshmallow Fluff:

  • 85 grams granulated sugar
  • 40 grams glucose syrup
  • 25 grams water
  • 50 grams egg whites
  • 10 grams granulated sugar
  • ½ teaspoon vanilla paste

For Decoration:

  • Salted peanuts

Instructions

  • Make Peanut Butter Base:
    In a bowl, combine smooth peanut butter, powdered sugar, and vanilla paste. Stir until smooth and well combined. Refrigerate for at least 30 minutes to firm up.
  • Temper Chocolate:
    Melt dark chocolate and temper it according to your preferred method. Let it cool slightly to room temperature.
  • Make Marshmallow Fluff:
    In a small saucepan, combine granulated sugar, glucose syrup, and water. Bring to a boil.
    In a separate bowl, whisk egg whites with the 10 grams of sugar until stiff peaks form.
    Gradually add the hot sugar syrup to the egg whites while whisking constantly until stiff and glossy.
    Add the vanilla paste and mix gently to combine.
  • Assemble:
    Pipe marshmallow fluff into the tempered chocolate shells.
    Add a dollop of the chilled peanut butter base on top of the fluff, then seal with more melted chocolate.
    Freeze the cream puffs for 5 minutes to set.
  • Decorate:
    Optionally, decorate with salted peanuts for added crunch and flavor.
  • Enjoy:
    Once set, enjoy your Reese’s Peanut Butter Cream Puffs!

Notes

  • For a smoother chocolate coating, you can use milk chocolate if you prefer a sweeter taste.
  • These cream puffs can be stored in the freezer for a longer shelf life.

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