Peanut Mousse & Concord Grape Jelly Cream Puffs Recipe

Prepare the Gelatin

In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes until it blooms.

Make the Mousse Base

In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract. Mix until well combined.

Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.

Incorporate the Gelatin

Melt the bloomed gelatin over low heat until completely dissolved. Allow it to cool slightly, then fold it into the peanut mousse mixture until well combined.

Prepare the Jelly

In a small saucepan, heat the Concord grape jelly over low heat with 1 tablespoon of water. Stir until melted and smooth. Remove from heat and let it cool slightly.

Make the Dough

In a medium saucepan, bring 1 cup of water, 1 stick of unsalted butter, and 1 teaspoon of salt to a boil.

Add Flour

Once boiling, remove from heat and quickly stir in the flour until a dough forms. Return to low heat and stir for another 1-2 minutes until the dough pulls away from the sides of the pan.

Incorporate Eggs

Transfer the dough to a mixing bowl. Allow it to cool slightly, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Pipe the Puffs

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag, pipe small mounds of dough onto the prepared baking sheet.

Bake the Puffs

Bake in the preheated oven for 25-30 minutes or until puffed and golden brown. Remove from the oven and let them cool completely.

Assemble the Cream Puffs

Once the cream puffs are cool, carefully cut a small hole in the bottom of each puff. Fill with peanut mousse using a piping bag and drizzle the top with the cooled Concord grape jelly.