Irresistible Homemade Reese’s Peanut Butter Cream Puffs: A Decadent Danish-Inspired Treat
Jump to Recipe
Prepare yourself for an extraordinary dessert experience with these truly addictive Reese’s Peanut Butter Cream Puffs. Imagine a silky-smooth, cloud-like marshmallow fluff, delicately resting upon a soft, slightly salted peanut butter base – a loving homage to the iconic Reese’s peanut butter cup. Each exquisite creation is then enveloped in a crisp, dark chocolate shell and generously sprinkled with finely chopped, salted peanuts, creating a symphony of flavors and textures that will tantalize your taste buds.
These aren’t just any cream puffs; they are a masterful blend of the beloved American peanut butter cup and the elegant Danish Flødebolle. The perfect harmony of salty and sweet notes, combined with the contrasting crunch of the chocolate shell and peanuts against the melt-in-your-mouth fluff and soft peanut butter base, makes every bite an unforgettable delight. They are designed to deliver pure satisfaction, whether you’re a long-time fan of Reese’s or simply seeking a sophisticated yet fun dessert.
The beauty of this recipe lies in its thoughtful construction, bringing together familiar flavors in a refined form. We start with a rich, yet balanced peanut butter base that captures the essence of a Reese’s cup without being overly sweet. This provides a grounding counterpoint to the airy, sweet marshmallow fluff. The dark chocolate coating, perfectly tempered for that satisfying snap, not only adds a layer of luxurious bitterness but also acts as a protective shield for the delicate interior. Finally, the salted peanuts on top are not just a garnish; they amplify the peanut butter flavor and add an essential textural component that elevates the entire dessert.
If you’re as passionate about cream puffs as we are, be sure to explore more of our delightful recipes. Discover the bright and zesty Lemon Cream Puffs, the vibrant and fruity Raspberry Cream Puffs (Flødebolle), and the charming Strawberry and Cookie Cream Puffs (Flødebolle) for more variations on this classic treat.
Crafting Your Reese’s Peanut Butter Cream Puffs: A Detailed Guide
Embark on your journey to creating these spectacular cream puffs with our comprehensive step-by-step instructions. We’ll guide you through each component, ensuring you achieve perfect results every time.
STEP-BY-STEP INSTRUCTIONS – THE PEANUT BUTTER BASE
The foundation of our Reese’s-inspired cream puff begins with a simple yet flavorful peanut butter base. This layer provides that signature salty-sweet peanut butter taste and a contrasting texture to the fluffy marshmallow. To create it, combine your smooth peanut butter, powdered sugar, and a touch of vanilla paste. Use a rubber spatula to mix these ingredients thoroughly until you achieve a wonderfully smooth, uniform consistency. The powdered sugar helps to slightly stiffen the peanut butter, making it easier to work with, while the vanilla enhances its natural richness. Once mixed, immediately place the peanut butter base in the fridge. Chilling it is crucial as it allows the mixture to firm up, making it much easier to roll out and cut later on. This quick chill also prevents it from becoming too sticky when you’re ready to assemble your cream puffs, ensuring clean cuts and a neat presentation. Keep it cool while you prepare the other components of this magnificent dessert.
STEP-BY-STEP INSTRUCTIONS – THE CHOCOLATE SHELL
The crisp chocolate shell is a hallmark of a great Flødebolle, providing a satisfying snap and rich flavor. The key to a beautiful, glossy, and stable shell is proper tempering of the dark chocolate. Tempering involves carefully melting and cooling chocolate to specific temperatures, aligning its cocoa butter crystals. This process prevents blooming (white streaks) and ensures a firm, shiny finish that breaks cleanly. While tempering can seem intimidating, it’s a skill worth mastering for impressive results. There are various methods, but a simple seeding method (melting most chocolate, then stirring in finely chopped un-melted chocolate to cool it down and ‘seed’ the correct crystal formation) works well.
Once your dark chocolate is perfectly tempered, it’s time to create the shells using a silicone mold. Carefully divide the tempered chocolate into the cavities of your chosen mold. Use a small, clean spoon or a pastry brush to ensure the chocolate coats the entire interior surface of each mold evenly. You want a consistent, thin layer for the best texture. Gently tap the silicone mold on your countertop a few times. This action helps to release any trapped air bubbles, ensuring a smooth finish, and encourages the chocolate to spread uniformly. Swirl the chocolate around the mold again if necessary to confirm complete coverage, paying special attention to the edges.
Next, place a large piece of parchment paper on your countertop. Carefully turn the silicone mold upside down and allow any excess chocolate to drip onto the parchment paper. This step is important for creating a thin shell that won’t be overly thick or brittle. Don’t discard this excess chocolate! Scrape it off the parchment paper once it sets slightly and store it in a small piping bag. This saved chocolate will be invaluable for sealing the bottom of your cream puffs later, minimizing waste and ensuring color consistency.
**Tip for Saved Chocolate:** To keep the leftover chocolate at the perfect working temperature for sealing, simply place the small piping bag containing it in your pant pocket. Your body heat will gently warm it, keeping it fluid and ready to use when the time comes, without needing to re-temper or reheat. This ensures a seamless and efficient assembly process.
Finally, place the silicone mold, now facing down to ensure the shells set properly, on a small, flat board. Let them set undisturbed while you move on to prepare the marshmallow fluff. This allows the chocolate to fully crystallize and harden, making for easy removal later.
STEP-BY-STEP INSTRUCTIONS – MARSHMALLOW FLUFF (FLØDEBOLLE SKUM)
The heart of these cream puffs is the luxurious marshmallow fluff, or ‘Flødebolle Skum’ as it’s known in Denmark. Achieving its signature airy yet stable texture requires precision. In a small, heavy-bottomed pot, combine the water, glucose syrup, and 85 grams of granulated sugar. Glucose syrup is key here as it helps prevent sugar crystallization, ensuring a smooth, pliable fluff. Bring this mixture to a rolling boil over medium-high heat, carefully monitoring the temperature with a sugar thermometer. The syrup must reach exactly 117°C (242°F). Accuracy is paramount; too low, and your fluff will be runny; too high, and it will be stiff and brittle. Avoid stirring once it starts boiling to prevent premature crystallization.
While the sugar syrup is heating, prepare your egg whites. Pour the 50 grams of egg whites into a meticulously clean, grease-free mixing bowl. Even a tiny trace of fat can prevent the egg whites from whipping properly. Begin whisking the egg whites at high speed. As they start to become foamy and a tight net of small white bubbles forms, slowly begin to add the remaining 10 grams of granulated sugar. Continue whisking at high speed until the egg whites form stiff, glossy peaks. When you lift the whisk, the peaks should hold their shape firmly and not droop.
Once the sugar syrup reaches 117°C, immediately remove the pot from the heat. With your mixer still running at full speed, carefully pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Aim for the side of the bowl, allowing the syrup to incorporate gradually without splashing. Continue whipping the mixture at full speed for a sustained period of 8-10 minutes. This extended whipping time is crucial; it allows the marshmallow fluff to cool down while simultaneously developing its structure and becoming incredibly stiff, glossy, and stable. You’ll notice the fluff transform into a voluminous, shiny, and pipeable consistency. Finally, add the vanilla paste and mix it in just until combined. The vanilla adds a delightful aromatic depth to the fluff. Transfer the finished marshmallow fluff into a piping bag, ready for assembly.
STEP-BY-STEP INSTRUCTIONS – ASSEMBLING YOUR CREAM PUFFS
With all components ready, it’s time for the exciting part: assembling your Reese’s Peanut Butter Cream Puffs! Retrieve the chilled peanut butter base from the fridge. Lightly dust a silicone mat or a piece of baking paper with a bit of powdered sugar to prevent sticking. Roll out the peanut butter base evenly to a thickness of approximately 6 mm (about 1/4 inch). This thickness ensures a substantial base without overpowering the fluff. Once rolled, place it in the freezer for about 10 minutes. Freezing it briefly makes it firm and much easier to cut into perfect circles without distorting its shape.
While the peanut butter base is chilling, take your piping bag filled with marshmallow fluff. Carefully pipe the voluminous fluff into each of your set chocolate shells. Fill them generously, creating a beautiful domed shape that will be the crown of your cream puff. Precision here contributes to the aesthetic appeal of the final product.
Now, remove the firm peanut butter base from the freezer. Using a 4 cm (approximately 1.6 inch) cookie cutter, cut out 6 perfect circles. These circles are specifically sized to fit neatly as the bottom of each cream puff, providing a clean and professional finish. Gently place these peanut butter bases directly on top of the piped marshmallow fluff, pressing down very lightly to ensure good contact.
Recall the excess chocolate you saved earlier in the piping bag? Now is its moment to shine! Use this tempered chocolate to carefully seal the peanut butter bases to the chocolate shells. Pipe a thin bead of chocolate around the seam where the base meets the shell, creating a secure seal that locks everything in place. This not only makes the cream puffs more stable but also adds an extra layer of chocolatey goodness.
Once sealed, place the assembled cream puffs back into the freezer for a quick 5 minutes. This brief chill is a game-changer for demolding. When the cream puffs are completely cold, the chocolate shell becomes firmer, and the peanut butter base and marshmallow fluff solidify just enough to prevent sticking and breakage during removal from the silicone mold.
Finally, it’s time to demold your masterpieces! Gently trace the edge of the bottom of each cream puff to slightly loosen it from the silicone mold. Then, flip the mold over and carefully push them out. We find that the most effective and safest way to release them is by pushing gently from the very top of the puff. The sides of the chocolate shell are often the weakest point, and applying pressure there can easily cause them to crack or break. A gentle, upward push from the stable center helps maintain their perfect shape.
For an optional, yet highly recommended, decorative touch, finely chop some salted peanuts. To adhere them beautifully, very quickly pass a blow torch over the chocolate shell for just a split second – just enough to make the surface slightly tacky, but not melt the entire shell. Immediately after, sprinkle the finely chopped salted peanuts over the slightly softened chocolate. The slight tackiness will allow the peanuts to stick, adding both visual appeal and an extra burst of salty crunch. Exercise caution with the blow torch to avoid over-melting the chocolate; a quick flash is all you need.
STORAGE TIPS FOR OPTIMAL FRESHNESS
To ensure your homemade Reese’s Peanut Butter Cream Puffs maintain their exquisite taste and texture, proper storage is crucial. Store them in an airtight container at room temperature. While they are undeniably best enjoyed on the very day they are made, offering the freshest marshmallow fluff and crispest chocolate shell, they can last for 1-2 days. If storing for a short period, consider placing a piece of parchment paper between layers to prevent sticking. Avoid refrigerating these cream puffs for extended periods as the moisture in the fridge can cause the chocolate to bloom or the fluff to weep, diminishing their quality. For the ultimate experience, serve them fresh and share them quickly!
Pro Tips for Perfect Cream Puffs Every Time
- **Tempering Chocolate is Key:** Don’t skip tempering the chocolate. It’s what gives the shell its beautiful shine and satisfying snap. If you’re new to it, take your time or look up a video tutorial for a visual guide.
- **Cleanliness for Fluff:** Ensure your mixing bowl and whisk for the egg whites are absolutely free of any grease. Even a tiny bit can prevent the egg whites from whipping up properly.
- **Sugar Syrup Temperature:** Use a reliable sugar thermometer and be precise with the 117°C mark for the marshmallow fluff. This is critical for the fluff’s consistency.
- **Gentle Demolding:** Always push from the top of the cream puff when releasing it from the mold, as the sides are more prone to cracking. Cold cream puffs demold best.
- **Quality Ingredients:** Using high-quality dark chocolate and good smooth peanut butter will truly make a difference in the flavor profile of your cream puffs.
Other Cream Puff Recipes To Try
If you loved creating and tasting these Reese’s Peanut Butter Cream Puffs, you might be excited to explore other variations of this delightful dessert. The world of cream puffs, or Flødeboller, is vast and full of exciting flavor combinations waiting to be discovered. Expand your baking repertoire with these equally enchanting recipes:
- Passion Fruit and Coconut Cream Puffs
- Strawberry and Cookie Cream Puffs
- Reeses Peanut Butter Cream Puffs
- Raspberry Cream Puffs
We are thrilled to share this decadent recipe with you and hope you find as much joy in making and eating these Reese’s Peanut Butter Cream Puffs as we do! Don’t forget to leave a STAR REVIEW if you loved this recipe – your feedback helps us grow and create more delicious content. We’d also love to see your beautiful creations! Make sure to tag me on Instagram @juliemarieeats. To get more inspiring dessert ideas and stay updated with our latest recipes, be sure to follow me on Pinterest. Happy baking!
Reese’s Peanut Butter Cream Puffs
Pin Recipe
Equipment
- Soffice Incanto silicone mold Silikomart for creating perfect chocolate shells.
- Sugar Thermometer Essential for precise marshmallow fluff consistency.
- Hand Mixer or Stand Mixer For whipping egg whites to stiff peaks.
- Piping Bags For neat piping of marshmallow fluff and sealing chocolate.
- 4 cm (1.6 inch) Cookie Cutter For cutting the peanut butter bases.
Ingredients
PEANUT BUTTER BASE (REESE’S BUTTER CUP INSPIRED)
- 80 g smooth peanut butter ensure it’s a creamy variety, not natural with oil separation.
- 20 g powdered sugar also known as confectioners’ sugar.
- ¼ teaspoon vanilla paste or vanilla extract.
CHOCOLATE SHELL
- 300 g dark chocolate high-quality dark chocolate (60-70% cocoa) is recommended for best flavor and snap.
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
- 85 g granulated sugar for the syrup.
- 40 g glucose syrup prevents sugar crystallization.
- 25 g water for the syrup.
- 50 g egg whites from approximately 2 large eggs.
- 10 g granulated sugar for whipping with egg whites.
- ½ teaspoon vanilla paste or vanilla extract.
DECORATION
- salted peanuts finely chopped, for garnish.
Instructions
PEANUT BUTTER BASE (REESE’S BUTTERCUP INSPIRED)
- In a medium bowl, combine the smooth peanut butter, powdered sugar, and vanilla paste. Use a rubber spatula to mix vigorously until all ingredients are thoroughly combined and the mixture is perfectly smooth and uniform. This creates a solid, flavorful base. Place the bowl containing the peanut butter mixture into the fridge to chill and firm up while you proceed with preparing the chocolate shells and marshmallow fluff.
CHOCOLATE SHELL
- Carefully temper the dark chocolate. This critical step ensures a shiny, crisp chocolate shell that snaps beautifully and is stable at room temperature. Follow your preferred tempering method (e.g., seeding or tabling method).
- Once tempered, spoon a portion of the chocolate into each cavity of your silicone mold. Use the back of the spoon or a small pastry brush to meticulously spread the chocolate, ensuring it completely coats the entire surface of each mold, reaching all edges and crevices. Gently tap the mold several times on your counter to release any air bubbles and help the chocolate settle evenly. Swirl the chocolate around the mold once more to ensure thorough and consistent coverage, creating a uniform shell thickness.
- Lay a large piece of clean parchment paper on your countertop. Carefully turn the silicone mold upside down and allow any excess tempered chocolate to drain out onto the parchment paper. This creates a thin, elegant shell. Scrape up the excess chocolate from the parchment paper once it’s slightly set and transfer it into a small piping bag. Set this aside, as it will be used later for sealing.
- **Pro Tip:** To keep the reserved chocolate in the piping bag at an ideal temperature for sealing, simply place it in your pant pocket. Your body heat will gently warm it, keeping it fluid and ready for use without requiring re-tempering.
- Place the silicone mold (still facing down) on a small, stable board. Allow the chocolate shells to set completely at room temperature while you proceed with preparing the marshmallow fluff.
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
- In a small, heavy-bottomed saucepan, combine the water, glucose syrup, and 85 grams of granulated sugar. Bring this mixture to a boil over medium-high heat, stirring only until the sugar dissolves. Once boiling, stop stirring. Use a sugar thermometer to continuously monitor the temperature until it precisely reaches 117ºC (242°F). Accuracy here is key for the correct marshmallow consistency.
- Meanwhile, ensure your mixing bowl and whisk are impeccably clean and free of any grease. Pour the egg whites into the bowl. Begin whisking the egg whites at high speed. As they start to become foamy and a network of fine white bubbles forms, slowly sprinkle in the remaining 10 grams of granulated sugar. Continue to whisk at full speed until the egg whites achieve stiff, glossy peaks that hold their shape firmly when the whisk is lifted.
- Immediately remove the sugar syrup from the heat once it reaches 117ºC. With the mixer still running at full speed, carefully and slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Aim for the side of the bowl to avoid hitting the whisk directly. Continue whipping at full speed for 8-10 minutes. This prolonged whipping cools the mixture down and develops a stiff, stable, and glossy marshmallow fluff. Finally, add the vanilla paste and mix until just incorporated.
- Transfer the prepared marshmallow fluff into a piping bag, ensuring no air bubbles are trapped, and seal the end.
ASSEMBLING
- On a silicone mat or baking paper lightly dusted with powdered sugar, roll out the chilled peanut butter base to a consistent thickness of 6 mm (approximately 1/4 inch). Place the rolled-out base into the freezer for 10 minutes to firm up, which will make it easier to cut cleanly.
- While the peanut butter base is chilling, carefully pipe the marshmallow fluff into each of the set chocolate shells. Fill them generously, creating an appealing dome shape.
- Remove the firm peanut butter base from the freezer. Using a 4 cm (approx. 1.6 inch) cookie cutter, cut out 6 perfectly round circles. These circles are designed to fit snugly as the bottom layer of your cream puffs.
- Gently place the cut peanut butter bases on top of the piped marshmallow fluff in each chocolate shell. Press down very lightly to ensure the base adheres securely to the fluff. Using the leftover chocolate in your piping bag (kept warm by your body heat), pipe a thin line around the seam where the peanut butter base meets the chocolate shell. This seals the bottom, preventing the fluff from escaping and adding structural integrity.
- Transfer the assembled cream puffs back into the freezer for 5 minutes. This quick chill is crucial for firming up all layers, making the cream puffs completely cold and much easier to release cleanly from the silicone mold without breakage.
- Once thoroughly chilled and set, gently trace around the edge of the bottom of each cream puff to slightly loosen it from the silicone mold. Then, flip the mold over and carefully push each cream puff out. It is highly recommended to push only from the very top of the cream puff. The sides of the chocolate shell are typically the weakest points, and applying pressure there can easily cause them to crack or break. A steady push from the top ensures a smooth release.
- (Optional) For a beautiful finish, decorate with finely chopped salted peanuts. To do this, very quickly pass a blow torch over the chocolate shell for just a moment – enough to make the surface slightly tacky, but not melt it completely. Immediately after, sprinkle the finely chopped salted peanuts over the tacky chocolate. Be extremely careful not to melt the chocolate too much with the blow torch; a quick, light pass is sufficient to create a sticky surface for the peanuts to adhere to.