KEY LIME CREAM PUFFS
If you love the citrus tart flavor of key lime, you'll love these cream puffs. Light, buttery, and flaky, the pastry puffs up nicely for the creamy filling. Amy's key lime filling has the perfect balance of sweet and tart. Powdered sugar dusted on top adds just the right amount of extra sweetness. These key lime cream puffs are...
Provided by Amy Freeze
Categories Other Desserts
Time 1h20m
Number Of Ingredients 13
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.
KEY LIME BLONDIE BARS
Here's my tropical take on a beloved treat. These Key lime bars combine the taste of the classic pie with a blondie batter and cream cheese frosting. You can make a thicker crust if desired. -Kristin LaBoon, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 422 calories, Fat 19g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 283mg sodium, Carbohydrate 62g carbohydrate (51g sugars, Fiber 1g fiber), Protein 3g protein.
KEY LIME CREME BRULEE
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.
CREAM PUFFS
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.
KEY LIME CREAM PIE
I am very proud of this luscious no-bake beauty. It's so cool and refreshing-perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. -Shirley Rickis, Lady Lake, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 646 calories, Fat 52g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 252mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 8g protein.
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KEY LIME CREAM PUFFS - CHERRY ON MY SUNDAE
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- Make the graham crakcer craquelin. Pulse together the flour, brown sugar, graham cracker crumbs, salt, cinnamon, and butter in a food processor until it forms a dough, about 1 minute. Shape the dough into a disc and place it between two sheets of parchment paper or wax paper. Roll out the dough until it's 1/8-inch thick and chill in the fridge for 1 hour or in the freezer for 30 minutes. Cut out 2-inch circle discs and keep them in the fridge until ready to use.
- Meanwhile, make the key lime curd. Whisk together the key lime juice and zest, sugar, and eggs and egg yolk in a heat-safe bowl. Place the bowl over a pot of simmering water, making sure the bowl doesn't directly touch the water. Whisking frequently, continue to cook the curd until it's thick enough to coat the back of a spoon, about 15 minutes. Remove from heat and whisk in the butter until it's fully incorporated. Place plastic wrap directly on top of the surface of the curd and let cool completely.
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- Turn out dough onto a clean work surface, and knead 2 to 3 times to bring together. Press into a disk. Place dough between 2 pieces of parchment paper, and roll to ⅛-inch thickness. Place on a baking sheet, and freeze until firm, about 30 minutes.
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