Choux Puffs with Parmesan and Lime Cream

Method

1. Prepare the choux pastry: in a saucepan, put butter, water, milk, a pinch of salt and a pinch of sugar. Bring to a boil.
2. Remove from heat, add sifted flour all at once and mix vigorously until smooth.
3. Return to heat and cook until a film forms on the bottom. Transfer to a stand mixer with a whisk attachment and let cool.
4. Add eggs one at a time, mixing until smooth and homogeneous.
5. Using a piping bag, shape the choux puffs on a baking sheet lined with parchment paper. Bake at 200°C for 25 minutes without opening the oven. Let cool with the door slightly open.
6. Prepare the cream: in a saucepan, heat milk with a pinch of salt, nutmeg and lime zest. Bring to a boil.
7. In a bowl, mix grated Parmesan with cornstarch. Add fresh cream and stir.
8. When the milk boils, pour it into the Parmesan mixture and mix with a whisk. Cook for a few minutes until thickened.
9. Add egg yolks, mix and cook another minute.
10. Fill the choux puffs with the cream and serve.