Lime Cream Puffs
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Today, we’re diving into another zesty lime recipe that will surely brighten your day. This time, I made delightful lime cream puffs, adding a splash of green food coloring to the pastry for a festive touch. These puffs are filled with a luscious, creamy lime filling that perfectly balances the tartness of the lime with the richness of the cream. If you prefer a more natural look, you can always skip the food coloring, and they’ll be just as delicious.
These lime cream puffs are light, airy, and incredibly refreshing, making them an ideal treat as we eagerly anticipate the arrival of Spring. Their vibrant green hue and zesty flavor evoke the freshness and renewal of the season, making them a perfect addition to any springtime celebration or gathering.
Enjoy the burst of citrusy goodness with each bite and let these lime cream puffs transport you to a place of sunshine and blooming flowers. Happy baking, and may your Spring be as delightful as these treats!
Ingredients to make Lime Cream Puffs
- UNSALTED BUTTER
- WATER
- SALT
- ALL-PURPOSE FLOUR
- EGGS
- GREEN FOOD COLORING
- HEAVY WHIPPING CREAM
- CREAM CHEESE
- POWDERED SUGAR
- LIME ZEST
Instructions for Lime Cream Puffs
Prepare the Choux Pastry: In a saucepan, combine butter, water, and salt. Bring the mixture to a boil over medium heat. Add flour to the boiling mixture, stirring vigorously until the mixture forms a ball. Remove from heat and let it cool for about 10 minutes.
Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Mix the Dough: Transfer the cooled dough to a mixer. Beat in the eggs one at a time until the mixture is smooth. If you don’t have a mixer, you can mix the dough with a wooden spoon. Add about 12 drops of green food coloring to the dough and mix until evenly colored.
Form the Cream Puffs: Using a cookie scoop or spoon, drop teaspoons of dough onto a cookie sheet lined with parchment paper, spacing them about 4 inches apart. You should get approximately 30 puffs.
Bake the puffs for 25-30 minutes or until they are golden brown. Do not open the oven door during the first 25 minutes of baking, as the puffs may collapse. Once baked, cool the puffs on a wire rack.
The Filling
Prepare the Lime Filling: In a mixing bowl, beat heavy cream with a mixer until stiff peaks form. Set the whipped cream aside in the refrigerator.
In another bowl, blend cream cheese with powdered sugar, adding the sugar gradually until fully combined. Add 1 1/2 teaspoons of lime zest to the mixture. Fold in one-third of the whipped cream by hand to lighten the cream cheese mixture. Then, fold in the remaining whipped cream until the filling is smooth and well-blended.
Assemble the Cream Puffs: Carefully cut the tops off the cooled puffs and pipe or spoon a generous amount of lime cream filling into each puff. Dust the tops with powdered sugar for a finishing touch.
Frequently Asked Questions
Can I make the cream puffs ahead of time?
Yes, you can prepare the cream puffs ahead of time. Bake the puffs and store them in an airtight container at room temperature for up to 2 days. Fill them with the lime cream filling just before serving to keep them fresh and crisp.
How do I prevent the cream puffs from deflating?
To prevent deflation, avoid opening the oven door during the first 25 minutes of baking. The puffs need that initial time to set properly. Once baked, let them cool on a wire rack to maintain their shape.
Can I omit the food coloring?
Yes, you can omit the food coloring if you prefer a more natural look. The cream puffs will be just as delicious without the added color.
How do I store leftover filled cream puffs?
Store leftover filled cream puffs in an airtight container in the refrigerator for up to 2 days. Keep in mind that the pastry may soften slightly after being filled and refrigerated.
Can I freeze the cream puffs?
You can freeze the unfilled cream puffs. Once baked and cooled, place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature and fill just before serving.
How do I get smooth and even filling for the puffs?
To achieve a smooth and even filling, beat the heavy cream until stiff peaks form and ensure the cream cheese is well blended with the powdered sugar and lime zest. Using a piping bag can help create a neat and professional-looking filling.
Can I use bottled lime juice instead of fresh lime zest? A: While fresh lime zest provides the best flavor, you can use bottled lime juice as a substitute. Adjust the quantity to taste, as bottled lime juice may be more potent than fresh zest.
For more recipes like this, try:
- Lemon Cream Puffs
- Nutella Cream Puffs
- Strawberry Cheesecake Cream Puffs
- Chocolate Mousse-Filled Cream Puffs
Lime Cream Puffs
Real Mom Kitchen
Equipment
Ingredients
Ingredients for pâte à choux:
- ½ cup butter 1 stick
- 1 cup water
- ⅛ tsp salt
- 1 cup all purpose flour
- 4 eggs
- green food coloring
Ingredients for filling:
- 1 ½ cups heavy cream
- 12 oz of cream cheese softened
- 1 ⅛ cup powdered sugar
- 1 ½ tsp lime zest
- Additional powdered sugar for dusting
Instructions
- In saucepan, combine butter, water and salt and bring to a boil. Add flour, stirring rigorously until the mixture forms a ball. Remove from heat and cool for10 minutes.
- Preheat oven to 400 degrees. Add mixture to a mixer, and beat eggs in one at a time until smooth. If you don’t have a mixer, mix with a wooden spoon.
- Then mix in the food coloring, I used about 12 drops.
- On a cookie sheet, drop batter by teaspoons about 4 inches apart. (I used my cookie scoop to drop the batter. I got 30 puffs)
- Bake for 25-30 minutes or until golden. DO NOT open the oven to check until 25 minutes of bake time is over; the puffs will collapse if oven is opened too early. Cool on wire rack.
- To make the filling: beat heavy cream with a mixer until whipped, and set aside in a bowl in the refrigerator.
- Then start blending the cream cheese with powdered sugar, adding a little sugar at a time until combined. Add 1 1/2 tsp. lemon zest.
- Fold in 1/3 of whipped cream by hand until well blended with cream cheese. This will help lighten the cream cheese making it easier to fold in the remaining whipped cream. Then fold in remaining whipped cream.
- Carefully cut the tops off the puffs and add a spoonful of cream cheese filling to each (I piped mine on).
- Dust with powdered sugar, serve and enjoy!
