Ingredients:For the lime curd
1/2 cup key lime juice (or just use limes if you can't find key limes)
1 tablespoon key lime or lime zest
1/2 cup of sugar
6 egg yolks
3/4 cup butter, cut into pieces
1 cup heavy whipping cream
1⁄4 cup confectioners sugar
1 tablespoon arrowroot starch
Directions:For the lime curd
- In a medium saucepan, whisk together the lime juice, lime zest, sugar and egg yolks.
- Bring the mixture to a simmer over medium-low heat. Stirring very frequently, until the mixture begins to thicken.
- Stir in the butter, and continue stirring until it is melted, and the mixture is thick enough to hold the indent of the whisk.
- Allow to cool for 5 minutes or so, stirring every so often, transfer to a jar or other glass container. Refrigerate for at least 2 hours - or for best results overnight.
For the choux shells
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- In a small bowl, thoroughly combine the sorghum flour, brown rice flour, tapioca flour, sugar, xanthan gum and salt.
- In a medium saucepan combine the milk, water and butter. Turn on medium heat until the butter melts and the mixture is boiling. Turn off the heat.
- Stir in the flour mixture all at once using a wooden spoon. Keep stirring until the dough has come together in the pan. Transfer to a large mixing bowl.
- Using a hand mixer, or stand mixer, start mixing the dough on low to release any extra steam and cool slightly.
- Add one egg at a time, being sure to incorporate thoroughly. The batter should be able to hold its shape.
- Using a pastry bag fitting with a large nozzle (1/2 inch), pipe equal rounds of dough onto the parchment lined baking sheet. Gently pat down any peaks in the dough with moistened fingers.
- Combine the last egg with about 1 tablespoon of water. Brush the tops of the cream puffs with the egg wash.
- Bake for 30-35 minutes or until the eclair shells are golden brown.
- Remove from oven and using a wooden skewer or toothpick, poke a small hole in the top to release steam. Allow to cool completely.
For the stabilized whipped cream
- Whip the cream until soft peaks form, add in the powdered sugar and arrowroot starch.
- Whip at high speed until stiff.
Assemble the puffs
- Using a sharp knife, carefully slice the top third of the puff off. You should have a nice cavity to add your filling to.
- Transfer the curd and the whipped cream into two separate pastry bags fitted with a 1/4 inch nozzle.
- First fill each puff with about 2 teaspoons of the curd, followed by about 2 teaspoons of the whipped cream. Return the top to the puffs. Sprinkle with powdered sugar to serve.