Cream Puffs with Parmesan and Lime Custard Cream

Cream puffs with Parmesan and lime custard cream are an original idea that combines the tradition of French pastry with Italian flavors. Here is the recipe for you.

Ingredients

• For the cream puffs:

  • 150 ml of water
  • 50 g of butter
  • A pinch of salt
  • 100 g of flour
  • 3 large eggs

• For the Parmesan and lime custard cream:

  • 250 ml of whole milk
  • 3 egg yolks
  • 50 g of granulated sugar
  • 20 g of cornstarch (cornflour)
  • 50 g of finely grated Parmesan cheese
  • Grated zest of 1 lime (avoid the white part which is bitter)
  • Juice of 1/2 lime

Preparation

1. Let’s start with the cream puffs: in a small saucepan, bring the water, butter and a pinch of salt to a boil. Remove from heat and add all the flour, stirring vigorously until a ball is formed that detaches from the sides of the saucepan.

2. Allow the dough to cool slightly, then incorporate the eggs one at a time, mixing until a homogeneous mixture is obtained.

3. Preheat the oven to 200 °C.

4. On a baking sheet lined with parchment paper, form small mounds of dough using two spoons or a piping bag.

5. Bake for about 20-25 minutes, until the cream puffs are puffed and golden. Do not open the oven during baking, otherwise the cream puffs will deflate.

6. Remove the cream puffs from the oven and let them cool on a wire rack.

7. Now prepare the Parmesan and lime custard cream: in a saucepan, heat the milk until it is almost boiling.

8. In a bowl, whisk the yolks with the sugar until they are light and frothy. Add the cornstarch and mix well.

9. Slowly pour the hot milk over the yolks, stirring continuously. Then, put the mixture back into the saucepan.

10. Cook over medium heat, stirring constantly with a whisk, until the cream thickens.

11. Remove from heat and add the grated Parmesan, lime zest, and juice. Mix until the cheese is fully absorbed.

12. Cover the cream with cling film making sure it touches the surface and let it cool before using.

13. To assemble the cream puffs, make a small hole in the base of each puff and fill them with the Parmesan and lime custard cream using a piping bag.

14. Serve the cream puffs at room temperature.

Curiosity

The cream puff, coming from French pastry, is a great classic that allows for many variations, both sweet and savory. With this recipe, the Italian taste of Parmesan marries the tartness of lime for a sophisticated appetizer or a classy finger food for a buffet.