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These Reese’s-inspired peanut butter cream puffs are irresistible. A silky marshmallow fluff sits on a slightly salted, soft peanut butter base inspired by the classic Reese’s cup, all coated in dark chocolate and finished with chopped salted peanuts.
These cream puffs balance salty and sweet, crisp and soft textures. The combination of rich peanut butter, glossy chocolate, and light marshmallow makes them truly addictive.
If you enjoy cream puffs, consider trying other flavor variations for inspiration.
STEP-BY-STEP INSTRUCTIONS – PEANUT BUTTER BASE
Combine the peanut butter, powdered sugar, and vanilla paste with a rubber spatula until the mixture is smooth and homogeneous. Chill the mixture in the refrigerator while you prepare the chocolate shell and marshmallow fluff.
STEP-BY-STEP INSTRUCTIONS – CHOCOLATE SHELL
Temper the dark chocolate until it reaches a glossy, fluid consistency suitable for molding.
Spoon tempered chocolate into each cavity of the silicone mold, making sure the chocolate coats the walls evenly. Tap the mold gently on the counter and rotate it so the chocolate spreads uniformly.
Place a sheet of parchment on the countertop. Invert the mold and pour the excess chocolate onto the parchment. Reserve the excess chocolate in a sealed bag or small piping bag for sealing the bottoms later.
Tip: Keep the reserved chocolate in a small piping bag and seal it. Storing it close to your body for a short time will keep it pliable for sealing the cream puffs.
Set the silicone mold upside down on a small board and allow the shells to set while you prepare the marshmallow fluff.
STEP-BY-STEP INSTRUCTIONS – MARSHMALLOW FLUFF
In a small saucepan, combine the water, glucose syrup, and 85 g granulated sugar. Heat to 117°C (use a sugar thermometer for accuracy).
Meanwhile, put the egg whites in a completely clean bowl and begin whisking on high speed. When the whites start to form a stable white foam, add the remaining 10 g sugar slowly and continue whisking until you reach stiff peaks.
Remove the syrup from the heat and pour it in a thin, steady stream into the whipped egg whites while the mixer runs at full speed. Continue whipping for 8–10 minutes until the marshmallow fluff is glossy and holds its shape. Stir in the vanilla paste.
Transfer the marshmallow fluff to a piping bag fitted with a round tip.
STEP-BY-STEP INSTRUCTIONS – ASSEMBLING
On a silicone mat or parchment lightly dusted with powdered sugar, roll the chilled peanut butter base to about 6 mm thick. Freeze for 10 minutes to firm it up for cutting.
Pipe marshmallow fluff into each chocolate shell, filling to just below the rim.
Remove the peanut butter sheet from the freezer and cut six 4 cm circles to fit as the bottom of each cream puff.
Place a peanut butter disc on top of the marshmallow in each shell, then seal the bottoms with the reserved melted chocolate from your piping bag.
Freeze the assembled puffs for 5 minutes to set the chocolate quickly. Chilling makes them easier to release from the mold.
Once set, run a gentle finger around the base edge to release each puff from the silicone mold. Flip the mold and push the puffs out gently from the top only — pressing the sides can crack the chocolate shells.
Optional: To add chopped salted peanuts, very briefly and lightly warm the chocolate surface with a blow torch (just a quick pass) and immediately sprinkle with finely chopped salted peanuts. Avoid over-melting the chocolate.
Store the finished cream puffs in an airtight container until ready to serve.
STORAGE
Keep these cream puffs in an airtight container at room temperature. They are best eaten the same day but will keep for 1–2 days if stored properly.
Other Cream Puff Recipes To Try
- Passion Fruit and Coconut Cream Puffs
- Strawberry and Cookie Cream Puffs
- Reeses Peanut Butter Cream Puffs
- Raspberry Cream Puffs
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Reeses Peanut Butter Cream Puffs
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Equipment
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Soffice Incanto silicone mold Silikomart
Ingredients
PEANUT BUTTER BASE (REESE’S BUTTER CUP INSPIRED)
- 80 g smooth peanut butter
- 20 g powdered sugar
- ¼ teaspoon vanilla paste
CHOCOLATE SHELL
- 300 g dark chocolate
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
- 85 g granulated sugar
- 40 g glucose syrup
- 25 g water
- 50 g egg whites
- 10 g granulated sugar
- ½ teaspoon vanilla paste
DECORATION
- salted peanuts
Instructions
PEANUT BUTTER BASE (REESE’S BUTTERCUP INSPIRED)
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Mix ingredients until smooth and chill while preparing the chocolate shells and marshmallow fluff.
CHOCOLATE SHELL
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Temper the dark chocolate.
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Spoon chocolate into the mold and coat the cavities evenly. Tap and rotate the mold to spread the chocolate.
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Invert the mold over parchment and pour excess chocolate onto the paper. Reserve the excess in a sealed bag or piping bag for sealing.
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Set the mold upside down to allow the shells to form while you make the marshmallow fluff.
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
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Heat water, glucose, and 85 g sugar to 117ºC.
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Whisk egg whites until foamy, add 10 g sugar gradually, and beat to stiff peaks.
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Pour the hot syrup into the whipped whites in a thin stream and whisk at full speed for 8–10 minutes. Add vanilla.
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Transfer the marshmallow fluff to a piping bag.
ASSEMBLING
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Roll the peanut butter base to 6 mm and freeze for 10 minutes.
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Pipe marshmallow fluff into each chocolate shell.
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Cut six 4 cm circles from the chilled peanut butter sheet to fit each puff bottom.
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Place the peanut butter discs on the marshmallow and seal the bottoms with reserved chocolate.
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Freeze for 5 minutes to set, then release carefully from the mold, pushing from the top only.
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Optionally decorate with finely chopped salted peanuts, warming the chocolate briefly before sprinkling. Avoid over-melting.
Nutrition