JOBBIE Peanut Butter and Jam Cream Puff

by Wayne (@dough_and_stove IG)

PB&J on bread....Easy

PB&J on cream puff....Fancy!

Whether you're trying to impress that special someone or ....well do you really need a reason to have this? This PB&J Cream Puff is sure to please!

Light, crispy, brown sugar crusted puff topped with a creamy peanut butter pastry cream made with JOBBIE Creamy Pure Peanut Butter and tarty strawberry jam, would you give this classic french with a twist a try?

JOBBIE Peanut Butter and Jam Cream Puff

Recipe for ±12 pcs of PB&J Cream Puffs

Crust (±12 pc)

INGREDIENTS

Butter, 25g
Brown Sugar, 25g
All Purpose Flour, 25g

PREPARATION

Prepare ±24 sheet of 2.5" x 2.5" square baking paper. Set aside.
Cream Butter & Sugar.
Mix in Flour to get a smooth paste.
Wrap with a cling wrap and refrigerate for at least 1 hour before using or freeze until ready to use.
Roll out between 2 sheets of baking paper into ±2 mm thickness.
Cut into circle with a cookie ring without removing it from the baking paper (size can vary depends on intended final size of puff, I made ±2" diameter)
Freeze crust for at least 45 min before transferring into baking paper.
After transferring, set aside in freezer until ready to use.

JOBBIE Peanut Butter and Jam Cream Puff

Peanut Butter Pastry Cream (±850g Cream)

INGREDIENTS

Milk, 540g
Sugar, 80g
Corn Starch, 30g
Salt, 2g
Egg Yolk, 6
JOBBIE Creamy Pure Peanut Butter, 170g

JOBBIE Peanut Butter and Jam Cream Puff

PREPARATION

Bring Milk to a simmer.
Whisk Egg Yolk, Sugar, Corn Starch and Salt in a separate bowl.
When Milk bubbles, drizzle ½ of the Milk slowly into egg yolk mixture, while whisking vigorously.
Add the mixture back to the remaining ½ of the Milk.
Heat over medium heat, whisking vigorously throughout, until mixture starts to bubble (±2 min).
Lower heat, cook for ±2 min more until thickens.
Remove from heat. Add in Peanut Butter.
Sieve pastry cream into a bowl
Cover with wrap on surface. Cool at room temperature for about an hour.
Refrigerate for at least 2 hours and fill into piping bag before using.

JOBBIE Peanut Butter and Jam Cream Puff

Cream Puff (±12 pcs 2" diameter Puff)

INGREDIENTS

Water, 115g
Sugar, 15g
Butter, 55g
Salt, 2g
Bread Flour, 70g
Egg, 2 - 3 (Varies, see note)

JOBBIE Peanut Butter and Jam Cream Puff

PREPARATION

Melt Butter with Water, Sugar and Salt over low heat.
Once Butter & Sugar dissolves, turn the heat up until mixture boils.
Drop Flour into at once, when mixture boils.
Remove from heat. Stir to get a rough dough.
Return to heat. Cook while stirring continuously for 2 - 3 min until thin skin forms on bottom of pan.
Transfer into another bowl. Cool for 15 min
Add in Eggs slowly.*
Fill batter in piping bag.
Pipe at 90° perpendicularly (±2" circle) while keeping each of them about 1” apart.
Transfer crust prepared earlier onto piped batter by placing on top of them.
Bake at 190°C for 16 min, then lower temperature to 175°C, bake for 14 min, open door of oven (to let steam out), bake for another 10 min (40 min baking time in total) until puffed, golden and dry to touch. **
Transfer over cooling rack. Set aside for 10 min before assembling.

*Eggs required varies, refer to image for consistency required.

**Do not open oven door unless at stated times or puff will deflate.

JOBBIE Peanut Butter and Jam Cream Puff

To Assemble

Slice off top of cream puff.
Pipe peanut butter pastry cream into puff in a circular motion, leaving the center empty.
Top with strawberry jam, fresh strawberry (optional).
Best served when pastry cream is cold and puff is still fresh and crispy.

JOBBIE Peanut Butter and Jam Cream Puff

JOBBIE Peanut Butter and Jam Cream Puff

JOBBIE is a Malaysian brand specialised in making 100% natural Halal peanut butter.

Our peanut butter is perfect to enjoy on bread/toast, but there can be many more possibilities! Check out more interesting JOBBIE peanut butter recipes here.

Want to get your recipe featured? Tag #jobbierecipes on Instagram to join us!

Get your peanut butter >>> SHOP NOW