Key Lime Cream Puffs

Contributed by our good friend Sara. Check out her blog at: or see this gluten free recipe on her blog at: Key Lime Cream Puffs


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

For the choux shells
4 ounces milk
3 ounces water
6 tablespoons unsalted butter
1/2 cup Namaste Foods Organic Sorghum Flour
1/4 cup brown rice flour
1/4 cup tapioca flour

For the stabilized whipping cream
1 cup heavy whipping cream
1⁄4 cup confectioners sugar
1 tablespoon arrowroot starch


For the lime curd

  1. In a medium saucepan, whisk together the lime juice, lime zest, sugar and egg yolks.
  2. Bring the mixture to a simmer over medium-low heat. Stirring very frequently, until the mixture begins to thicken.
  3. Stir in the butter, and continue stirring until it is melted, and the mixture is thick enough to hold the indent of the whisk.
  4. 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

  1. Preheat oven to 375° F. Line a baking sheet with parchment paper.
  2. In a small bowl, thoroughly combine the sorghum flour, brown rice flour, tapioca flour, sugar, xanthan gum and salt.
  3. 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.
  4. 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.
  5. Using a hand mixer, or stand mixer, start mixing the dough on low to release any extra steam and cool slightly.
  6. Add one egg at a time, being sure to incorporate thoroughly. The batter should be able to hold its shape.
  7. 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.
  8. Combine the last egg with about 1 tablespoon of water. Brush the tops of the cream puffs with the egg wash.
  9. Bake for 30-35 minutes or until the eclair shells are golden brown.
  1. 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

  1. Whip the cream until soft peaks form, add in the powdered sugar and arrowroot starch.
  2. Whip at high speed until stiff.

Assemble the puffs

  1. Using a sharp knife, carefully slice the top third of the puff off. You should have a nice cavity to add your filling to.
  2. Transfer the curd and the whipped cream into two separate pastry bags fitted with a 1/4 inch nozzle.
  3. 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.