Mouthfuls

Tiny choux puffs filled with lime cream, inspired by Pierre Herme’s “Infinite Citron Choux”. The lime cream is a mixture of whipped cream and a silky lime and vanilla curd. The curd is made using a different method from my usual one, in this one the eggs sugar and juice is cooked to 83 degrees, and the butter is stirred in then whipped later. It’s wonderfully smooth - I’ll be trying it again!