Key Lime Cream Puffs Recipes

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

Steps:

• Preheat oven to 350 degrees F.
• Over a double boiler, whisk 3 egg yolks and sugar to a thick, ribbon-like texture. In a separate pot, combine the heavy cream and split vanilla bean, and bring to a boil. Temper the egg yolk mixture into the cream, by whisking a little of the hot cream into the eggs, while constantly whisking, and then whisk the yolk mixture back into the hot cream. Return to the heat and, while whisking continually, finish cooking to a custard stage, approximately 1 or 2 minutes.
• For the second part of the creme brulee, whisk the remaining 3 egg yolks for 1 minute. Add the condensed milk and whisk for another minute. Add the key lime juice gradually and whisk for 1 minute. Combine the creme brulee filling with the key lime filling and chill in the refrigerator until needed.
• To make the crust, roll out a sheet of puff pastry very thin, 20 by 10-inches. Cut 6 (4-inch diameter) circles out of the puff pastry to line 6 (3-inch) tart pans. Let the dough rest for 30 minutes in the refrigerator. Line the pastry rings with the pastry dough and trim the excess dough flush to the edge of the ring. Place a piece of parchment paper on each tart shell and fill with beans and bake until golden, about 10 minutes. The shells should be very thin and even.
• To assemble, fill the shells with the key lime filling and level the tops with a spatula. Dust the tops of the desserts with sugar and using a torch caramelize the tops. Place the desserts on a plate and serve with fruit puree, if desired.

Steps:

• Preheat oven to 350°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. Combine 1 cup cracker crumbs, 1/3 cup melted butter and 3 tablespoons brown sugar; press onto bottom of prepared pan. Bake 10 minutes. Cool on a wire rack., For blondie layer, in a large bowl, cream softened butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs, egg white, and lime juice and zest. In a small bowl, mix flour and 1/2 teaspoon salt; gradually add to creamed mixture, mixing well., Spread over crust. Bake until a toothpick inserted in center comes out clean, 25-30 minutes (do not overbake). Cool completely in pan on a wire rack., For streusel, combine the remaining 1/3 cup cracker crumbs, 2 tablespoons melted butter, 1/4 cup brown sugar, 1 tablespoon sugar and 1/8 teaspoon salt, along with the vanilla and cinnamon, until crumbly. Reserve 1/2 cup for topping., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Stir in remaining 1/2 cup streusel. Spread over bars. Sprinkle with reserved topping. Refrigerate at least 4 hours before cutting. Lifting with the parchment, remove from pan. Cut into bars. Store in an airtight container in the refrigerator. If desired, garnish with sliced Key limes.

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.