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:
- Cream the butter and dark brown sugar.
- To combine, mix the cookie crumbs, flour, and cinnamon.
- Refrigerate until firm.
- Roll to 1/8 in thickness; cut with 1.75″ and 3.75″ ring cutters.
- 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:
- Bring the milk, water, butter, and salt to a boil in a pot.
- Remove from the heat and add the flour; stir into a paste.
- Return to the heat and cook, constantly stirring, until a film forms on the bottom of the pot.
- 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
- 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.
- Place a ring of the Craquelin onto the piped rings of Pate a Choux.
- Bake at 375° for 40-45 mins or until evenly browned.
Ingredients for Caramelized Pineapple:
- 300 g. pineapple, medium dice
- 25 g. sugar
- 5 g. The Perfect Purée Lime Zest, thawed
Method for Caramelized Pineapple Method:
- Place all ingredients into a dry skillet.
- 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:
- Bring the coconut milk and toasted coconut to a boil.
- Cover in plastic directly on the surface; allow to steep for 30 mins.
- Strain using a piece of cheesecloth; rescale to 340 g with additional coconut milk.
- Bring the milk and half of the sugar to a boil.
- Combine the eggs, yolks, another half of sugar, cornstarch, and salt; temper with the hot milk mixture.
- Return the egg mixture to the pot, and bring back to a boil, stirring constantly.
- Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and add the 21 g of butter.
- Pour through a sieve, cover, and cool to room temperature.
- Store until plating/finishing.
- Whisk the pastry cream until smooth.
- Whip the 300 g of butter until light and fluffy.
- 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:
- Bloom the gelatin.
- Combine the concentrate, water, zest, sugar, and eggs in a large bowl.
- Whisk over a bain marie until the mixture has thickened.
- Remove from heat and add the bloomed gelatin.
- Cool to 35 C.
- Using a hand blender, emulsify the butter into the curd in additions.
- Allow to set for 4 hours or overnight.
- Refresh the pate a choux, if need be, in a 350°oven for 5 mins.
- Cut in half.
- Layer in: pineapple, key lime curd, and mousseline.
- Place on tops and dust with powdered sugar.