Lime Cream Puffs
Makes about 12 servings
  • Lime Cream Puffs:
  • 1 cup water
  • 1 stick unsalted butter
  • 1 teaspoon sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • For lime pastry cream:
  • 2¼ cups whole milk
  • 6 large egg yolks
  • ⅔ cups sugar
  • ⅓ cup cornstarch
  • 1 tablespoon vanilla extract
  • Zest of 3 limes
  • ½ a stick of butter
  1. Preheat oven to 425F.
  2. Line 2 rimmed baking sheets with parchment paper. In a small saucepan, bring water, butter, and sugar to a boil over high heat. Immediately remove from heat. With a wooden spoon, stir in all-purpose flour until mixture pulls away from the sides of the pan and forms a ball. Allow to cool for 2 to 3 minutes.
  3. Add eggs one at a time, mixing after each addition. You should have a lovely pate a choux dough. Transfer dough to a pastry bag fitted with a half-inch round tip. Pipe batter into small mounds (about the size of Hershey’s Kisses) 1 inch apart. Use a little water on the tip of your finger to smooth out pointy tips.
  4. Bake 10 minutes, then reduce heat to 350F and bake until puffs are light, airy, and golden brown. About 20 to 30 minutes. Let cool on sheets while you make the filling.
  5. In a medium bowl, whisk together ½ cup milk, egg yolks, ⅓ cup sugar, lime zest, and corn starch. In a heavy saucepan over medium heat, add 1¾ cups milk, vanilla, and remaining sugar. Bring to a simmer without stirring.
  6. Whisk hot mixture into egg yolks and return to the saucepan. Whisk constantly over heat until lime pastry cream thickens. About a minute or so. Remove from heat and transfer to a bowl. Cover with plastic wrap, placing wrap directly on cream to prevent a skin from forming. Chill 4 hours.
  7. Fill a pastry bag fitted with a medium round tip and pipe cream into each puff from the bottom.
  8. Serve.
Kitchen Tip: Pastry cream can be made up to 3 days in advance. Leftovers can also be kept in the refrigerator up to a week in airtight container.
Recipe Note: Please note this recipe is not pictured in the featured photograph.
Recipe by TeaTime Magazine at