Key Lime Pie Paris Brest

Yields: 9 each

Pastry Chef Aaron Davis (IG: @chefaedavis) | 📷: Sara Bishop

The Key Lime Pie Paris Brest is a unique and delightful dessert that combines the tangy flavors of key lime pie with the classic French pastry Paris Brest. This dessert tells a story of cultural fusion, blending the zesty, tropical essence of key lime with the rich, indulgent elements of Paris Brest.

Ingredients for Craquelin:

  • 80 g. unsalted butter, softened
  • 100 g. dark brown sugar
  • 25 g. Speculoos cookie crumbs
  • 75 g. All-Purpose flour
  • 1 g. Cinnamon

Method for Craquelin:

  1. Cream the butter and dark brown sugar.
  2. To combine, mix the cookie crumbs, flour, and cinnamon.
  3. Refrigerate until firm.
  4. Roll to 1/8 in thickness; cut with 1.75″ and 3.75″ ring cutters.
  5. Set aside in the freezer until needed.

Ingredients for Pate a Choux:

  • 113 g. milk
  • 113 g. water
  • 113 g. unsalted butter
  • pinch of salt
  • 113 g. bread flour
  • 227 g. eggs

Method for Pate a Choux:

  1. Bring the milk, water, butter, and salt to a boil in a pot.
  2. Remove from the heat and add the flour; stir into a paste.
  3. Return to the heat and cook, constantly stirring, until a film forms on the bottom of the pot.
  4. Add the paste to an electric mixer. Then add the eggs in several additions (or mix by hand).
    *to check for consistency: a small amount of batter between two fingers should create a smooth hourglass shape—OR—batter should trail off a spatula in a smooth tapered motion
  1. Put into a piping bag with a large star or round tip, and pipe into 2.75″ circles onto parchment-lined baking sheets. This should make exactly 9.
  2. Place a ring of the Craquelin onto the piped rings of Pate a Choux.
  3. Bake at 375° for 40-45 mins or until evenly browned.

Ingredients for Caramelized Pineapple:

Method for Caramelized Pineapple Method:

  1. Place all ingredients into a dry skillet.
  2. Cook, stirring constantly, over medium-high heat until the pineapple reaches an amber color.

Ingredients for Coconut Mousseline:

  • 340 g. coconut milk (or to taste)
  • 100 g. desiccated coconut, toasted
  • 84 g. sugar
  • 2 ea. eggs
  • 1 ea. egg yolk
  • 21 g. cornstarch
  • pinch of salt

Method for Coconut Mousseline:

  1. Bring the coconut milk and toasted coconut to a boil.
  2. Cover in plastic directly on the surface; allow to steep for 30 mins.
  3. Strain using a piece of cheesecloth; rescale to 340 g with additional coconut milk.
  4. Bring the milk and half of the sugar to a boil.
  5. Combine the eggs, yolks, another half of sugar, cornstarch, and salt; temper with the hot milk mixture.
  6. Return the egg mixture to the pot, and bring back to a boil, stirring constantly.
  7. Cook for an additional 2 minutes, stirring constantly.
  8. Remove from heat and add the 21 g of butter.
  9. Pour through a sieve, cover, and cool to room temperature.
  10. Store until plating/finishing.
  11. Whisk the pastry cream until smooth.
  12. Whip the 300 g of butter until light and fluffy.
  13. In 2-3 tbsp additions, add the pastry cream to the whipped butter, mixing well after each addition.
    *if the mixture appears dense or greasy, put over a bain marie until the edges soften/melt and whip back together until glossy and smooth

Key Lime Curd Method:

  1. Bloom the gelatin.
  2. Combine the concentrate, water, zest, sugar, and eggs in a large bowl.
  3. Whisk over a bain marie until the mixture has thickened.
  4. Remove from heat and add the bloomed gelatin.
  5. Cool to 35 C.
  6. Using a hand blender, emulsify the butter into the curd in additions.
  7. Allow to set for 4 hours or overnight.


  1. Refresh the pate a choux, if need be, in a 350°oven for 5 mins.
  2. Cut in half.
  3. Layer in: pineapple, key lime curd, and mousseline.
  4. Place on tops and dust with powdered sugar.