Key Lime Cream Puffs
By
Amy Freeze
@amyfreeze
14
These are not your typical cream puffs. The filling is slightly tart because of the key lime juice. Each cream puff is like a bite of summer.
Blue Ribbon Recipe
If you love the citrus tart flavor of key lime, you'll love these cream puffs. Light, buttery and flaky, the pastry puffs up nicely for the creamy filling. Amy's key lime filling has the perfect balance of sweet and tart. Powdered sugar dusted on top adds just the right amount of extra sweetness. These key lime cream puffs are light and refreshing and a perfect spring or summer dessert.
Note: Be careful when cooking the key lime curd to whisk the whole time so the egg doesn't separate and cook. Do not open the oven during the baking process or you'll end up with deflated cream puffs.
Ingredients
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1 cwater
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1/2 cbutter
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1 call-purpose flour
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1 ceggs (approximately 4)
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1 pinchsalt
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KEY LIME FILLING
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1/2 csugar
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1egg
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1/3 ckey lime juice
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1 pinchsalt
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3 Tbspbutter
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1 cheavy whipping cream
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1/2 cpowdered sugar
How to Make Key Lime Cream Puffs
- In a saucepan, combine sugar, egg, lime juice, and salt. Whisk until blended. Add butter.
- Cook over medium heat, stirring constantly until mixture is thick and bubbly.
- Remove from heat, transfer to a bowl, and refrigerate until cool.
- In a large bowl, beat whipping cream and powdered sugar until peaks form.
- Fold whipping cream into chilled key lime curd.
- Cover and chill while cream puffs are baking.
- In a medium-sized saucepan, bring water and butter to a simmer over medium heat.
- Add flour.
- With a wooden spoon, stir very quickly in one direction until the flour has absorbed all liquid. Cook for an additional 1-2 minutes.
- Transfer the dough to a mixing bowl fitted with a paddle attachment. Allow the dough to cool 4-5 minutes.
- With the mixer running, add the salt and eggs, one at a time, until everything is completely combined.
- Spoon the dough into a piping bag fitted with a large round tip.
- Pipe 2 inch round mounds onto a parchment or silicone covered cookie sheet.
- Using wet fingers, tap down the point at the top of each mound.
- Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Remove from oven and allow to cool completely before filling.
- Using a knife, split each cream puff without cutting completely through.
- Spoon chilled filling into a piping bag fitted with a small filling tip.
- Fill the cavity of each puff with key lime cream.
- Dust with powdered sugar and serve.
