Cream Puffs Supreme

Cream Puffs Supreme with amazing hot pepper jelly from Hacienda Maize hot pepper jelly ~ Cream Puffs Supreme with Jammin’ ChocolateTruffles and amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~

A mouthful of pure bliss!  Talk about a delightful “surprise inside”…great for any party: superb with champagne!  This is easy, spirited elegance. 


  • 30 frozen mini cream puffs
  • 1/2 recipe Hacienda Jammin’ Chocolate Truffles (roll chilled filling in high-quality cocoa — no chocolate coating necessary; sized no bigger than your thumbnail, and warmed to room temperature)
  • 1/4 c. Hacienda Maize Jammin’ Jelly  (your favorite variety– either of our savory jalapeño jellies, or the Mira Sol Pueblo chile variety with lime and cilantro)


  1. Slice the cream puffs while still frozen, using a serrated knife. Remove and save 1/3 of the cream puff for the top.
  2. Warm cream puffs to room temperature, approximately 30 minutes.
  3. Make a small indentation in each cream puff base.
  4. Add 1/4 teaspoon of Jammin’ Jelly to the bottom halves.
  5. Press truffle lightly into the cream puff base and cover each with a cream puff top.
  6. Serve now or chill for later. Best served at room temperature.
  7. Garnish with sifted cocoa and/or powdered sugar on top.
  8. ! Savor !

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