Best 3 Key Lime Cream Puffs Recipes

KEY LIME CREAM PUFFS

Steps:

• 1. In a saucepan, combine sugar, egg, lime juice, and salt. Whisk until blended. Add butter.
• 2. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
• 3. Remove from heat, transfer to a bowl, and refrigerate until cool.
• 4. In a large bowl, beat whipping cream and powdered sugar until peaks form.
• 5. Fold whipping cream into chilled key lime curd.
• 6. Cover and chill while cream puffs are baking.
• 7. In a medium-sized saucepan, bring water and butter to a simmer over medium heat.
• 8. Add flour.
• 9. With a wooden spoon, stir very quickly in one direction until the flour has absorbed all liquid. Cook for an additional 1-2 minutes.
• 10. Transfer the dough to a mixing bowl fitted with a paddle attachment. Allow the dough to cool 4-5 minutes.
• 11. With the mixer running, add the salt and eggs, one at a time, until everything is completely combined.
• 12. Spoon the dough into a piping bag fitted with a large round tip.
• 13. Pipe 2 inch round mounds onto a parchment or silicone covered cookie sheet.
• 14. Using wet fingers, tap down the point at the top of each mound.
• 15. 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.
• 16. Using a knife, split each cream puff without cutting completely through.
• 17. Spoon chilled filling into a piping bag fitted with a small filling tip.
• 18. Fill the cavity of each puff with key lime cream.
• 19. Dust with powdered sugar and serve.

CLASSIC CREAM PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

KEY LIME CREAM PIE

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.