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Dessert
6 - 8 servings
25 minutes
20 minutes
Chef Tom Fraker
1 quart water
10 ounces unsalted butter
1 ounce granulated sugar
1/2 ounce kosher salt
1 pound bread flour
10 eggs
2 2/3 cups heavy whipping cream, cold
1 cup superfine granulated sugar
4 teaspoons pure vanilla extract
4 each Key limes juice, freshly squeezed
Preheat oven to 375 degrees.
Bring the water, butter, sugar and salt to a boil. Add the flour all at once and cook, stirring constantly until the dough begins to stick to the sides and all of the starch taste is cooked out. Remove from heat and place in the bowl of a standing electric mixer. Add eggs one at a time, letting each egg blend in completely before adding the next. Add eggs until you reach a pipeable consistency. Pipe desired shapes and sizes onto cooking sheets and bake until golden brown. Let cool when done.
Chill a mixing bowl until very cold. Combine cold heavy cream, sugar and vanilla in the bowl and whisk well until medium soft peaks. Add the key lime juice and whip to firm peaks. You may add more lime juice to intensify flavor, if desired. Return to refrigerator until ready to use.
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