About This Recipe
A zesty embrace of airy choux and lime-infused whipped cream, concealing a decadent core of intense lemon curd.
Ingredients
At Oliviers&Co
2 tbsp Lime Olive Oil
8 tbsp lemon curd
1 pinch of fleur de sel
At the market
125 g butter
125 ml milk
140 g flour
4 eggs
Zest of 2 limes
230 g single cream
35 g icing sugar
150 g mascarpone
Directions
Preheat the oven to 180°C.
In a saucepan, bring the water, milk, cubed butter, salt and sugar to the boil.
Remove from the heat and add the flour all at once.
Stir the dough vigorously with a wooden spoon until it comes away completely from the sides of the pan. Add the eggs one at a time.
Once the dough is smooth, transfer it to a piping bag and pipe balls of dough onto a baking tray, leaving space between them.
Brush with beaten egg. Bake for 20 minutes without opening the oven. Leave to cool. To make the whipped cream.
First, place a mixing bowl and a whisk in the freezer.
Whip the crème fraîche, mascarpone, icing sugar and olive oil & lime into whipped cream in your well-chilled mixing bowl.
Add the lime zest. Once thoroughly chilled, cut the choux pastries in half horizontally.
Pipe the mascarpone cream into the pastries, leaving a hole in the middle. Place a teaspoon of lime cream into each pastry.
Close the pastry and dust with icing sugar.
It’s ready!