Parmesan and Lime Cream Puffs (Bignè con crema pasticcera al parmigiano e lime)
Category: Appetizers
Servings: 20 pieces
These Parmesan and Lime Cream Puffs are an innovative twist on the classic Italian bignè, featuring a rich and savory custard made with Parmesan cheese and lime zest. Perfect for a special appetizer or as a standout dish for any occasion, these delicate puffs are sure to impress your guests with their deliciously complex flavors.
Ingredients
For the Choux Pastry:
| Ingredient | Quantity |
|---|---|
| Whole milk | 60g |
| All-purpose flour (00) | 75g |
| Water | 65g |
| Butter | 50g |
| Pinch of sugar | 1 pinch |
| Fine salt | 1 pinch |
| Eggs | 110g |
For the Cream Filling:
| Ingredient | Quantity |
|---|---|
| Whole milk | 270g |
| Heavy cream (liquid) | 70g |
| Cornstarch (cornflour) | 25g |
| Parmigiano Reggiano DOP | 70g |
| Fine salt | 2g |
| Egg yolks | 80g |
| Nutmeg (to taste) | q.b. |
| Lime zest | 1 lime |
Preparation Steps
1. Prepare the Choux Pastry:
Begin by preparing the choux pastry. In a saucepan, combine the whole milk, water, and butter, then gently heat over low heat until the butter has melted and the mixture comes to a boil. Once boiling, remove the pan from the heat, and add the all-purpose flour, stirring vigorously to prevent lumps from forming.
Return the saucepan to low heat and cook the mixture, stirring constantly, until it becomes smooth and starts to form a thin film on the bottom of the pan. This should take a couple of minutes.
Next, transfer the dough into a stand mixer with a whisk attachment. Turn the mixer on low speed to cool the mixture for about 2 minutes. Gradually add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue mixing until the dough is smooth, shiny, and forms a thick but pipeable consistency.
Once the dough is ready, transfer it to a piping bag fitted with a plain round tip. Line a baking sheet with parchment paper or silicone mat, and pipe small rounds of dough, spacing them about 2 inches apart. You should be able to form about 20 puffs. Lightly dampen your fingers and press down the peaks of the dough to form smooth tops.
Preheat the oven to 200°C (400°F) and bake the cream puffs for 25 minutes. Avoid opening the oven door during baking. Once golden and puffed up, turn off the oven, crack the door open slightly, and let the puffs cool inside the oven.
2. Prepare the Parmesan Lime Cream:
While the puffs are baking, prepare the creamy filling. In a saucepan, heat the whole milk, heavy cream, salt, and nutmeg over low heat. Add the zest of one lime and stir as the mixture warms up. Bring it to a gentle boil, then remove it from the heat.
In a bowl, whisk together the grated Parmigiano Reggiano and cornstarch. Slowly add this mixture to the hot milk mixture, whisking constantly to prevent lumps. Return the saucepan to the stove and cook over medium heat, stirring continuously, until the cream thickens.
Once thickened, remove the saucepan from the heat and immediately whisk in the egg yolks. Continue to stir the cream for an additional minute until smooth and perfectly thickened.
Cover the cream with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature.
3. Assemble the Cream Puffs:
Once the choux pastry puffs have cooled, use a serrated knife to cut each puff in half. Fill a piping bag fitted with a star-shaped nozzle with the cooled Parmesan cream.
Pipe a generous amount of the Parmesan lime cream into each puff, then gently press the top back onto the base. To finish, grate some extra lime zest over the filled puffs to enhance the citrus aroma.
Serving Suggestions:
Serve the Parmesan and Lime Cream Puffs as an elegant appetizer or a savory bite for your next gathering. These puffs pair wonderfully with chilled white wine or a crisp sparkling drink, making them a refined yet accessible option for any party or dinner event.
Tips & Variations:
- For an even stronger lime flavor, add a small amount of lime juice to the cream filling.
- You can make the choux pastry and cream filling a day ahead to save time on the day of serving.
- If you don’t have a piping bag, you can use a spoon to fill the puffs.
Enjoy the delightful contrast of rich, cheesy cream with the light and airy pastry in these Parmesan and Lime Cream Puffs. Their tangy and savory profile will surely leave a lasting impression on your taste buds.
