1. Prepare the Lychee Jelly

• Soak the Gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water. Let it sit for about 5 minutes to bloom.
• Make Lychee Juice: Blend the lychee fruit with its juice until smooth. If you like it sweeter, add a bit of sugar.
• Heat the Jelly Mixture: In a saucepan, heat the lychee juice over medium heat, then stir in the soaked gelatin. Keep stirring until the gelatin is completely dissolved.
• Set the Jelly: Pour the lychee mixture into a shallow dish or a small baking pan. Let it cool at room temperature, then refrigerate for 2 hours to set.

2. Make the Choux Pastry

• Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Cook Butter and Water: In a saucepan, combine butter and water over medium heat. Stir until the butter melts and the mixture comes to a boil.
• Add Flour: Quickly add the flour and salt, stirring vigorously until the dough forms and pulls away from the sides of the pan.
• Cool the Dough: Remove the pan from the heat and let the dough cool for 5 minutes.
• Add Eggs: Beat in the eggs, one at a time, until the dough becomes smooth and glossy.
• Pipe the Puffs: Transfer the dough into a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet.
• Bake: Bake for 20-25 minutes or until the puffs are golden brown and sound hollow when tapped on the bottom. Allow them to cool completely on a wire rack.

3. Make the Cream Filling

• Whip the Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
• Add Mascarpone: If using, gently fold in the mascarpone cheese for extra creaminess. Continue to whip until stiff peaks form.

4. Assemble the Lychee Jelly Cream Puffs

• Cut the Puffs: Once the choux pastry has cooled, carefully cut each puff in half horizontally.
• Layer the Jelly: Scoop out small pieces of the lychee jelly and place them inside the bottom half of each puff.
• Add the Cream: Pipe or spoon the cream filling on top of the jelly. Be generous—it’s the best part!
• Top the Puffs: Place the top half of the choux pastry onto the cream-filled bottom half.