Original creation by
Otto TAY,
Word Pastry Champion,
Malaysia
Summer Margarita
Chef :
Brand
1. CREPES
Ingredients
14 crepes ø 24 cm
100 g cake flour
25 g sugar
5 g orange zests
40 g grape seed oil
35 g melted unsalted butter
120 g whole eggs
3 g sea salt flakes
350 g milk
15 g Cointreau® 40% vol
Step
Warm the milk to 45°C, add in sugar, zests, oil, butter, salt and
eggs. Mix well and add in sieved flour. Follow by Cointreau®.
Blend it well and cook the crepe on a cooking flat pan (nonstick pan) with a diameter of 24 cm.
2. CHOUX PASTRY
Ingredients
40 pieces ø 4 cm
125 g milk
125 g water
125 g unsalted butter
5 g sugar
5 g sea salt
300 g eggs
162.5 g cake flour
+/- milk (use for adjust texture)
Step
Boil together milk, water, butter, sugar and salt. Add in flour
when boiling and stir the mixture for around 3 minutes. Pour
the mixture into the mixer and mix until cool down a bit and
start to add in the eggs slowly. Adjust the texture by adding
extra warm milk. Pipe on the tray (diameter 4 cm). Spray oil on
surface. Bake at 180°C. Open trigger. Around 25 minutes.
3. FEUILLETINE BASE
Ingredients
1 piece of 15 g
75 g praline paste 60%
25 g milk chocolate
75 g feuilletine
2 g sea salt flakes
Step
Mix well all together. 1 crepe wraps 15 g. Use as base before
place the choux on the crepe.
4. STRAWBERRY COMPOTE
Ingredients
1 piece of 20 g
50 g strawberry puree (1)
160 g raspberry puree
40 g atomized glucose
1 vanilla pod
5 g algin
20 g icing sugar
400 g strawberries cubes
40 g Cointreau® 40% vol.
1 lime zest
Step
Warm all the puree, sugar and vanilla to 40°C. Add in algin (10%
sugar mix well). Bring to boil and add in strawberries cubes.
Lastly add in Cointreau®.
5. CHANTILLY COINTREAU®
Ingredients
1 piece of 20 g
250 g whipping cream
8 Bai Mu Dan white tea leaves
125 g mascarpone cheese
20 g icing sugar
27 g Cointreau® 40% vol.
1 lime zest
Step
Cold infuse tea with cream overnight. Sieve out and scale 250 g.
Add in all ingredients and whisk until medium peak.
6. The cocktail
Ingredients
30 ml Cointreau® 40% vol.
50 ml Tequila
20 ml lime
4 fresh strawberries
1 bar spoon of sugar syrup
Step
Step 1: Rim the glass with some fleur de sel.
Step 2: Combine Cointreau, Tequila, lime and strawberries in a
shaker with ice.
Step 3: Muddle it, shake it, strain it and serve it.
Step 4: Garnish with mint sprig on the top of your glass to bring
some freshness.
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