Tropical Kiwifruit, Lime & Coconut Éclairs: Your Ultimate Summer Dessert Guide
Indulge in the vibrant flavors of summer with these exquisite Kiwifruit, Lime, and Coconut Éclairs. Each delicate choux pastry shell is generously filled with a luscious kiwifruit curd, a rich and aromatic coconut-lime pastry cream, and then adorned with fresh, juicy kiwifruit and a sprinkle of homemade lime powder. This recipe promises a refreshing and unforgettable tropical dessert experience perfect for any warm-weather occasion.
This post contains affiliate links. Full disclosure is at the bottom of the article.
Discovering the Delight of Kiwifruit: A Personal Culinary Journey
It’s fascinating how certain ingredients can be cherished throughout your life, yet somehow remain unexplored in your own kitchen. For me, that ingredient was kiwifruit. Growing up, this fuzzy, emerald gem was a constant presence in my household. My mom, in her infinite wisdom for quick and healthy snacks, would simply halve a kiwifruit and hand it to me with a spoon. I adored its unique blend of sweet and tart, its juicy yet satisfyingly meaty texture. For her, I suspect its ease of preparation was the ultimate win!
Today, the tradition continues with my own son. We’ve affectionately nicknamed him “The Fruitivore” because, given the choice, he’d happily subsist on fruit all day long. Yet, even with his enthusiastic palate, I was delightfully surprised when he fell head over heels for kiwifruit at first bite. I had always thought its subtle acidity might be an acquired taste, something one learns to appreciate over time. Apparently, it’s a universal crowd-pleaser! This revelation has solidified its place in our fridge; I now make sure we always have a stash on hand, ready to be enjoyed as a refreshing snack or a naturally sweet, healthy dessert. Not only is it delicious, but kiwifruit is also packed with essential nutrients like Vitamin C, E, potassium, and fiber, making it a fantastic choice for a nutritious boost.
Exploring Kiwifruit Varieties: Green vs. Golden
Did you know kiwifruit comes in both vibrant green and sunny yellow (often called golden) varieties? My introduction to the golden kiwifruit came many years ago during a memorable trip to New Zealand, its homeland. I was immediately captivated by its distinctly sweeter, more citrusy flavor profile, which sets it apart from its green counterpart. While clearly different, both varieties share a delightful tropical essence that makes them wonderfully complementary. It was this enticing, dual tropical taste that sparked the idea: why not transform these extraordinary fruits into an equally exotic and elegant dessert, like éclairs?
I had been longing to create a truly summery éclair for some time, and it became clear that kiwifruit would be the perfect star ingredient. Its bright, refreshing notes embody the essence of warm days and sun-drenched evenings. In these dazzling éclairs, the crisp, tartness of green kiwifruit mingles harmoniously with the sweeter, more mellow golden variety. To further elevate their natural acidity, I paired them with zesty lime, while the creamy richness of coconut cream provides a beautiful counterpoint, mellowing the tartness and infusing the custard with an undeniably exotic depth. This combination creates a symphony of flavors that is both familiar and exciting, making these kiwifruit éclairs a standout treat.
Crafting the Perfect Tropical Éclairs: A Focus on Flavor and Presentation
Traditionally, I often make thinner éclairs, filling them discreetly by piping cream through small holes pierced underneath the choux pastry shell. However, for these tropical beauties, I envisioned something more generous and visually striking. I opted for plump shells, which allowed me the creative freedom to saw off the top, transforming the éclair into an “open-top” delight. This ingenious method served two key purposes: it created ample space for not one, but two distinct and complementary fillings, and it offered a beautiful canvas for presentation.
The first filling is a vibrant, zesty kiwifruit curd, bursting with the fresh, tangy flavor of the fruit. Layered above this is a creamy, luxurious coconut cream custard, adding a delightful tropical aroma and smooth texture. The “open top” approach also allowed for another delicious detail: tucking tiny cubes of fresh golden and green kiwifruit directly into the fillings. These succulent pieces provide a welcome burst of juicy freshness and textural contrast with every bite. To finish these masterpieces, I piped more of the exquisite coconut cream custard on top, dotted them with additional fresh kiwifruit cubes, and sprinkled them generously with toasted coconut for a hint of crunch and nutty flavor. The final flourish? A dusting of bright green homemade lime powder, which adds a visual pop and an extra layer of zesty aroma. Don’t these éclairs just scream summertime indulgence?
The Secret to Brightness: Homemade Lime Powder
Making lime powder was a first for me with this recipe, and I can confidently say it won’t be the last! It’s a surprisingly simple yet incredibly effective pastry trick that elevates any dessert. The process is straightforward: you finely zest fresh limes, then gently microwave the zest in short bursts until it’s completely dry and brittle. Once cooled, a quick pulse in a coffee grinder transforms it into a gorgeous, vibrant green powder with an intense lime flavor. This bright lime powder is not just a stunning garnish; it’s a flavor enhancer that can be used to decorate and flavor a myriad of desserts. Imagine sprinkling it over delicate macaron shells, adding a zesty kick to tarts, dusting over fruit salads, or even rimming cocktail glasses. Its versatility makes it a must-have in any adventurous baker’s arsenal, adding both visual appeal and a burst of fresh citrus to your creations.
Master Choux Pastry with Our Video Class
All About Choux: Sweet and Savory Puffed Treats, from Éclairs to Gougères
Never made pâte à choux before? Don’t worry, you’re not alone! In my detailed video class, you will embark on a comprehensive journey to master the art of pâte à choux. This fundamental pastry dough is the base for so many incredible desserts and savory treats. You’ll learn the precise techniques to create perfect pâte à choux, and then discover how to transform this single versatile dough into an array of delights, including delicate chouquettes, classic cream puffs, elegant profiteroles, sophisticated éclairs, and savory cheese gougères. Throughout the class, I’ll share invaluable tips and tricks to ensure your success on your very first attempt, along with demonstrating numerous variation ideas to inspire your creativity. My fun and engaging class will quickly empower you to master a new skill, enabling you to confidently create impressive puffed treats that will amaze your family and friends. Watch now and start your choux pastry adventure!
Pin Recipe
Kiwifruit, Lime, and Coconut Éclairs
Ingredients
- For the choux pastry
- 1 cup 250 ml all-purpose flour
- ½ cup 125 ml water
- ½ cup 125 ml whole milk
- 8 tbsp 1 stick (113 g) unsalted butter, cubed
- ½ tsp 2 ml kosher salt
- 4 large eggs or more, see instructions below
- For the coconut and lime pastry cream
- 2/3 cup 160 ml whole milk
- 1¼ cups 310 ml coconut cream or milk, preferably containing 60+% coconut solids
- Zest of 3 limes very finely grated
- 2 large eggs about 100 g total
- 1 egg yolk about 20 g
- ½ cup 125 ml granulated sugar
- 1½ tbsp 22 ml all-purpose flour
- ¼ cup 60 ml unsalted butter, room temperature, cubed
- For the kiwifruit curd
- 3 green or golden kiwifruits peeled and coarsely chopped
- ½ cup 125 ml granulated sugar
- 1½ tbsp 22 ml lime juice, freshly squeezed and strained
- 2 tsp 10 ml all-purpose flour
- 3 eggs
- 3 egg yolks
- 6 tbsp 90 ml unsalted butter, cubed
- To finish
- Fresh green or golden kiwifruits peeled and diced
- Toasted unsweetened coconut
- Lime powder instructions below
Instructions
-
Make the coconut and lime pastry cream: In a saucepan set over medium heat, combine the milk, coconut cream, and lime zest, and bring it to just a simmer (don’t boil).
-
Meanwhile, in a large mixing bowl, whisk together the eggs, egg yolk, sugar, and flour. Once the milk mixture is simmering, slowly pour a ladleful into the egg mixture, whisking continuously to gradually heat up the eggs without cooking or curdling them. Continue gradually whisking in the hot milk mixture to the eggs, and when both are fully combined, scrape the mixture back into the saucepan. Cook over medium-low heat, whisking continuously until the mixture has thickened, about 4 minutes. Remove from the heat, whisk for another minute, then add the butter and whisk until fully combined. Strain the custard through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly on the surface of the custard, and let cool to room temperature, then refrigerate until completely cold, at least 2 hours (the custard can be made up to two days in advance).
-
Make the kiwifruit curd: Place the chopped kiwifruits in a food processor and puree just until smooth. You can also use a stick blender to do this step, but be careful not to over process or blend the fruit so to keep most of the seeds intact. Processing the seeds completely won’t affect the taste or texture, but it will affect the color of the curd, making it duller and grainy-looking. You should get ¾ cup (180 ml) kiwifruit puree. If you are missing some, puree an additional kiwifruit to get the exact quantity.
-
Transfer the kiwifruit puree to a saucepan, then, off the heat, whisk in the sugar, lime juice, and flour. In a small bowl, beat the eggs and egg yolks together, then add to the kiwifruit puree mixture, whisking to combine. Add the cubed butter, then set the saucepan over medium-low heat. Whisk continuously until the butter melts and the curd thickens, about 10 minutes. Do not boil: the mixture should barely simmer throughout the process. Lower the heat if needed. Remove from the heat, then strain through a fine-mesh sieve into a clean bowl (discard the seeds that don’t pass through the sieve). Press a piece of plastic wrap directly on the surface of the custard, and let cool to room temperature, then refrigerate until completely cold, at least 2 hours (the curd can be made up to two days in advance).
-
Make the choux paste: Position a rack in the lower third of the oven. Preheat the oven to 400°F (200°C).
-
Measure the flour and set it close to the stovetop.
-
In a large saucepan, combine the water, milk, butter, and salt. Bring to a boil over medium heat. When the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute to eliminate excess moisture. Transfer to the bowl of an electric mixer and let cool for 5 minutes, stirring occasionally to allow the steam to come out.
-
Set the mixer to medium speed, and beat the eggs in one at a time, making sure each egg is well incorporated before adding the next. Also scrape the bowl down between each egg addition.
-
Shape the éclairs: Line a large aluminum baking sheet with parchment paper. If using, slide the éclair templates under the parchment paper for guidance. Use masking or painter’s tape to secure one side of the parchment paper to the baking sheet so it doesn’t move when you pipe the dough.
-
Fit a large pastry bag with a ¾-inch (1.9-cm) size 9 round pastry tip. Using a rubber spatula, scoop and push the choux paste into the bag. Twist the top part of the bag and push the paste further down into the tip.
-
Hold the bag with the tip at a 45-degree angle. With the tip of the bag touching the sheet, squeeze gently and evenly with one hand, while guiding the tip of the bag with the other. Use gentle pressure to form 1-inch (2.5-cm) wide and 5-inch (12.5 cm) long logs. To stop piping, release pressure from the bag, then push the tip down and quickly jerk it upward to the end the shape without a tail. Pipe all logs, spaced 2-inches apart to allow for expansion.
-
Remove the masking or painter’s tape, then slide the templates off the baking sheets (if using).
-
After piping all logs, eliminate tails by dipping a finger in cold water and gently smoothing any peaks sticking out. If desired, take a fork and gently drag it along the length of each éclair to create a signature texture and look. Apply only very gentle pressure: you want to create very light grooves.
-
Place the baking sheet in the oven, and immediately reduce the oven temperature to 350°F (175°C). Bake for about 40 minutes, or until the éclairs are light brown, rotating the sheet halfway through. Lower the temperature to 300°F (150°C) and bake for an additional 20 minutes, rotating the sheet halfway through. At this point, the éclairs should be golden brown and feel light and hollow. If the éclairs are still light in color and look moist on the sides, bake for 10 to 20 minutes more. Turn off the oven and leave the éclairs in the oven to dry for 10 minutes more. Set on a cooling rack and cool completely before filling.
-
Make the lime powder:Use a Microplane to very finely grate two limes over a shallow plate. Microwave the zest in bursts of 10 seconds, using a fork to mix the zest around in between each cook. The zest should be dry to the touch after about 60 seconds. Let cool completely, then use a coffee grinder to turn it into a fine powder.
-
Assemble the éclairs: Transfer the coconut and lime pastry cream to a pastry bag fitted with a round tip, and transfer the kiwi curd to a second pastry bag fitted with a round tip as well. Using a serrated knife, saw the top third off of each éclair. Pipe a layer of kiwi curd to line the bottom of each éclair shell. Top with mounds of coconut and lime pastry cream.
-
Tuck cubes of green and golden kiwifruit in between the mounds of pastry cream. Close each éclair with its “lid,” gently setting it over the pastry cream without pressing. Top with more pastry cream and kiwifruit cubes, then finish with a sprinkle of lime powder.
-
Enjoy immediately, or refrigerate in airtight containers and eat within 24 hours.
-
Recipe Credits
-
Choux paste, instructions, and éclair concept: Marie Asselin.
-
Coconut and Lime Pastry Cream: Adapted from Hint of Vanilla.
-
Kiwifruit Curd: Adapted from Love and Olive Oil.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Disclosure Notice: This post was created in partnership with Zespri Kiwifruit. From May to October, keep your eyes peeled at your local supermarket, as it is kiwifruit season! Look for Zespri’s SunGold Kiwifruit, an exotic, sweet, and aromatic variety of kiwifruit: you’ll fall in love with it at first bite. Kiwifruit is excellent in sweet and savory recipes, but also simply as a snack. Just cut a kiwifruit and scoop out the flesh for a healthy snack filled with Vitamin C, E, potassium, and fiber. To learn more about Zespri’s kiwifruits and discover recipe ideas, check out their website, or follow them on Instagram, Twitter, and Facebook.
Zespri Kiwifruit has offered me monetary compensation to develop a delicious recipe using their product. As always, companies never dictate what recipes I create, or the opinions I express. I only use products I genuinely believe in.
This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about sponsored content and advertising on this site by reading my Disclosure Policy.