125 g milk
125 g water
5 g salt
10 g caster sugar
115 g butter
140 g flour T 55
225 g eggs
Total weight: 745 g
Step
Bring milk, water, salt, caster sugar and butter to the boil.
Remove from heat and stir in sifted flour. Return to the heat
and dry, stirring with a spatula. As soon as the dough pulls away
from the sides, pour it into the bowl of the mixer fitted with the
paddle attachment. Do not overwork the duff pastry. At 40°C,
add the eggs: mix 1/3 of the eggs at once, then the rest.
If the dough is too stiff, add a little warm milk (about 60 g). The
dough forms a nice ribbon. Pipe 13 cm-long eclairs with a PF20
tip. Spray with grease. Bake in a deck oven at 160°C for 35 to 40
minutes, open damper.
2. LIME CONFIT
Ingredients
60 g caster sugar
4 g pectin NH
150 g lime juice
Total weight: 214 g
Step
Mix the caster sugar and pectin, then pour over the lime juice
in a saucepan. Bring to the boil and leave to cool in a stainless
steel bowl for the Margarita Cocktail cream.
3. MARGARITA COCKTAIL CREAM
Ingredients
220 g whipping cream
30 g lime juice
75 g egg yolks
95 g whole eggs
50 g caster sugar
28 g gelatin mass (4 g gelatin powder 200 blooms
and 24 g water)
100 g lime confit
25 g Cointreau® 60%
25 g Tequila
100 g butter
Total weight: 748 g
Step
In a saucepan, bring the whipping cream to the boil, then pour
over the mixture of egg yolks, whole eggs and caster sugar,
which have been previously whitened, and bring to a gentle
boil. Remove from the heat and add the gelatine mass, lime
juice, butter, Cointreau® and tequila. Blend and leave to cool
before adding the lime confit. Set aside at 4°C for the garnish.
4. GREEN MIRROR CHOCOLATE GLAZE
Ingredients
150 g water
300 g caster sugar
300 g glucose
200 g condensed milk
140 g gelatin mass (20 g gelatin powder 200 blooms
and 120 g water)
300 g white chocolate
2 g yellow liposoluble powder colorant
1 g green liposoluble powder colorant
Total weight: 1393 g
Step
The day before, cook the water, caster sugar and glucose
together in a saucepan at 103°C. Pour over the condensed milk,
gelatine and white chocolate. Mix well. Add the colorants.
Blend again and refrigerate overnight. The next day, heat the
icing to 25°C.
5. SWISS MERINGUE
Ingredients
100 g egg whites
200 g caster sugar
Total weight: 300 g
Step
In a plastic bowl, mix the caster sugar with the egg whites, then
heat intermittently in the microwave until 60°C. Pour into a mixer
fitted with the whisk attachment and whip until completely cool.
Using a piping bag fitted with a small fluted tip, poach flames
on Silpat® baking paper. Bake in a convection oven at 80°C for
approximately 1 hour, then store in a dry oven.
6. MARGARITA FRUIT PASTE
Ingredients
230 g lime juice
40 g granulated sugar (1)
5 g yellow pectin
70 g glucose
210 g granulated sugar (2)
10 g Cointreau® 60%
6 g citric acid solution (50% water and 50% citric acid)
Total weight: 571 g
Step
In a saucepan, whisk together the cold juice, sugar (1) and yellow
pectin. Bring to the boil for 2 to 3 minutes. Add the glucose, then
the sugar (2) in 2 or 3 times, making sure to keep the temperature
of the mixture above 85°C.
Cook to 106°C. Remove from heat, add Cointreau® and acid
solution. Immediately pour into a 1.5 cm-high stainless steel
frame.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Drill 3 small holes in each eclair and top with the Margarita
cocktail cream, then freeze until cold.
Glaze the eclairs twice with the green mirror chocolate icing,
stopping for 10 minutes in the freezer between each glazing.
Decorate with small Swiss meringues and pieces of Margarita
fruit paste.
