Instructions

Lime Curd

1. In a small saucepan, set over medium heat, combine lime juice, sugar, yolks and butter.  Constantly whisking, bring to a boil until thickened.
2. Transfer lime curd to a bowl and stir in 2 tablespoons lime zest.  Cover and place into refrigerator until chilled.

Blackberry compote

1. In a small saucepan, combine ingredients for blackberry compote over medium high heat.  Cook for 4 minutes or until berries start to burst and become juicy. 
2. Remove from heat and place into fine mesh strainer.  Run the compote through the strainer and reserve the liquid.  Cool to room temperature.  Should yield 1/4 cup sauce.

Blackberry Lime Buttercream Puffs

1. Heat the oven to 375°F.  Line a baking sheet with parchment paper.
2. Unroll 1 Puff Pastry Sheet. into a 10 x 10" square onto floured surface.
3. Using a 2 1/2" biscuit cutter, cut 12 circles out and place onto prepared baking sheet lined with a Silpat or parchment paper.  Brush the tops with water.
4. Repeat cutting procedure with last Puff Pastry Sheet.  Place circles ontop of other circles to make double layered circles.
5. Bake in oven for 15 minutes or until golden brown.
6. When cooled, using a serrated knife, cut puffs in half.

Blackberry Lime Buttercream

1. In the bowl of your stand mixer, add butter and beat for 2-3 minutes, until fluffy.
2. Add in cream cheese, lime curd, vanilla and 1/4 cup blackberry compote sauce.
3. Slowly add powdered sugar, into the mixer, 1/2 cup at a time, until desired consistency is reached.  (I used all 3 cups as I wanted the buttercream to have stability)
4. Beat until combined and increase speed and whip for 2 to 3 minutes until light and fluffy.
5. Using a Wilton 2D tip, pipe the buttercream onto the bottom of each puff and then place on the top puff. 
6. I also added a dollop of whipped cream and lime zest to the tops to make them extra pretty.