Cream Puffs with Whipped Cream

Sieve the flour and yeast together, then set aside

Beat the eggs until well combined

A little at a time, add the milk and lime juice, beating well after each addition

Heat the whole milk to just below boiling point

Add the flour mixture to the egg yolks in 4 parts, stirring carefully to combine

Add the hot milk all at once, and stir quickly until the mixture is smooth

Pour into a greased and floured 20 cm round cake pan

Bake in a preheated moderate oven (180°C) for about 30 minutes or until, when lightly touched with your finger, it leaves no impression

Let cool completely

Remove the ring from the cake pan

Cut a groove all around the cake, leaving a border of about 2 cm

Remove the center portion of the cake, leaving a shell of about 2 cm

Crumble and place in a bowl

Add the rum or brandy and mix well to combine. Reserve

Mix the heavy cream with confectioners' sugar and heat over low heat, stirring constantly until the sugar has dissolved

Stop heating and let cool slightly

Beat the egg whites until stiff and peaky

Gradually add the warm milk mixture, beating well after each addition

Pour into a piping bag fitted with a large round tip

Frost the top of the cake, then decorate with pastry bags and piping tips as desired

Let sit at room temperature for about 20 minutes to allow the frosting to set

Place a layer of whipped cream on the bottom of the cake

Cover with reserved crumbs and fill with dollops or balls of whipped cream

Decorate with pastry bag and piping tips, then serve immediately or refrigerate for up to 30 minutes.