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Prep 1 hour
Total 1 hour 30 minutes
makes -18
US | Metric
Ingredients
Lime Curd:
  • 2 limes - Finely grated zest and juice
  • 100 g caster sugar
  • 2 eggs
  • 50 g unsalted butter, cut into small pieces
Choux Pastry:
  • 50 g unsalted butter
  • 70 g plain flour
  • 2 eggs, beaten
Cream:
  • 125 g mascarpone cheese
  • 125 ml double cream
  • 40 g icing sugar, plus extra for dusting
  • 1 tsp vanilla paste or extract
To decorate:
  • 75 g white chocolate, melted
  • icing sugar, to dust
Key Lime Cream Puffs Key Lime Cream Puffs

Key Lime Cream Puffs

This may appear to be a complicated recipe but believe me, it's not. First up, the super tangy lime curd can be made in advance and kept in the fridge (though if you're really pushed a shop bought fruit curd can be used).

The choux pastry buns are actually not as difficult as you may think, and the key for success is to make sure they are thoroughly cooked through otherwise they'll go soggy when removed from the oven. Finally the mascarpone cream is a doddle to make and really finishes these cream puffs off perfectly.


To make the Lime Curd, put the lime juice, zest, sugar and eggs in a heavy-based saucepan and mix together until combined. Place over a low-medium heat and stir continuously until slightly thickened. Add the butter a little at a time whisking constantly until its melted before adding more. Continue to cook and stir, for around 5 minutes until you have a smooth and thick lime curd that coats the back of a spoon. Transfer to a bowl and leave to cool


Heat the oven to 200℃ fan/gas 6. Line two large baking trays with baking parchment and spray or splash with a little water.

 

To make the choux buns, put the butter and 150 ml water in a small pan over a low heat. Once the butter has melted, bring slowly to the boil, tip in the flour, then remove from the heat and stir vigorously. When the mixture becomes a smooth paste, return the pan to the low heat. Stir continuously until the paste leaves the sides of the pan and forms a ball continue staring for a few minutes before removing from the heat and leave to cool for 3 to 4 minutes.

 

Add the eggs a little at a time, beating really well between each addition until the mixture is smooth and glossy. You can use an electric hand whisk for this which makes the process easier and quicker. When combined the mixture should be able to hold its shape when piped.


Spoon the choux pastry mixture into a large piping bag fitted with a 1cm/½” plain nozzle. Pipe 3-4cm/1 ¼ - 1 ½ “ dollops the mixture onto the baking sheets, leaving a little room between each one for them to spread a bit. Flatten any peaks on the top with a wet finger for a smooth finish. Bake for 30 minutes, until well risen and golden brown. As soon as they are out of the oven, and cool enough to handle, using a serrated knife, cut the top ¼ off each one to allow the steam to escape and transfer them to a wire rack to cool completely.

 

To make the cream, beat the mascarpone until smooth with an electric mixer. Add the sugar and vanilla, and on a low speed, whisk in the double cream until you have a thick pipeable consistency. Transfer to a piping with a plain or star nozzle. Keep chilled until needed.

 

To assemble, pipe some mascarpone cream into each pastry puff, top with a spoon of lime curd. Sit the cut piece of pastry on top. Drizzle melted chocolate over the top of the cream puffs and finish with a dusting of icing sugar.

 

Serve straight away or keep on the fridge for a couple of hours. Any longer and the pastry will start to go soft.

 

Key Lime Cream Puffs Key Lime Cream Puffs

Key Lime Cream Puffs

This may appear to be a complicated recipe but believe me, it's not. First up, the super tangy lime curd can be made in advance and kept in the fridge (though if you're really pushed a shop bought fruit curd can be used).

The choux pastry buns are actually not as difficult as you may think, and the key for success is to make sure they are thoroughly cooked through otherwise they'll go soggy when removed from the oven. Finally the mascarpone cream is a doddle to make and really finishes these cream puffs off perfectly.

favorite
print
like
Prep 1 hour
Total 1 hour 30 minutes
makes -18
US | Metric
Ingredients
Lime Curd:
  • 2 limes - Finely grated zest and juice
  • 100 g caster sugar
  • 2 eggs
  • 50 g unsalted butter, cut into small pieces
Choux Pastry:
  • 50 g unsalted butter
  • 70 g plain flour
  • 2 eggs, beaten
Cream:
  • 125 g mascarpone cheese
  • 125 ml double cream
  • 40 g icing sugar, plus extra for dusting
  • 1 tsp vanilla paste or extract
To decorate:
  • 75 g white chocolate, melted
  • icing sugar, to dust

To make the Lime Curd, put the lime juice, zest, sugar and eggs in a heavy-based saucepan and mix together until combined. Place over a low-medium heat and stir continuously until slightly thickened. Add the butter a little at a time whisking constantly until its melted before adding more. Continue to cook and stir, for around 5 minutes until you have a smooth and thick lime curd that coats the back of a spoon. Transfer to a bowl and leave to cool


Heat the oven to 200℃ fan/gas 6. Line two large baking trays with baking parchment and spray or splash with a little water.

 

To make the choux buns, put the butter and 150 ml water in a small pan over a low heat. Once the butter has melted, bring slowly to the boil, tip in the flour, then remove from the heat and stir vigorously. When the mixture becomes a smooth paste, return the pan to the low heat. Stir continuously until the paste leaves the sides of the pan and forms a ball continue staring for a few minutes before removing from the heat and leave to cool for 3 to 4 minutes.

 

Add the eggs a little at a time, beating really well between each addition until the mixture is smooth and glossy. You can use an electric hand whisk for this which makes the process easier and quicker. When combined the mixture should be able to hold its shape when piped.


Spoon the choux pastry mixture into a large piping bag fitted with a 1cm/½” plain nozzle. Pipe 3-4cm/1 ¼ - 1 ½ “ dollops the mixture onto the baking sheets, leaving a little room between each one for them to spread a bit. Flatten any peaks on the top with a wet finger for a smooth finish. Bake for 30 minutes, until well risen and golden brown. As soon as they are out of the oven, and cool enough to handle, using a serrated knife, cut the top ¼ off each one to allow the steam to escape and transfer them to a wire rack to cool completely.

 

To make the cream, beat the mascarpone until smooth with an electric mixer. Add the sugar and vanilla, and on a low speed, whisk in the double cream until you have a thick pipeable consistency. Transfer to a piping with a plain or star nozzle. Keep chilled until needed.

 

To assemble, pipe some mascarpone cream into each pastry puff, top with a spoon of lime curd. Sit the cut piece of pastry on top. Drizzle melted chocolate over the top of the cream puffs and finish with a dusting of icing sugar.

 

Serve straight away or keep on the fridge for a couple of hours. Any longer and the pastry will start to go soft.