Original creation by
Otto TAY,
Word Pastry Champion,
Malaysia
Summer Margarita
recette cocktail dessert margarita
1. CREPES
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
12 g Cointreau® 60% vol.
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
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)
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
1 piece of 15 g
75 g praline paste 60%
25 g milk chocolate
75 g feuilletine
2 g sea salt flakes
Mix well all together. 1 crepe wraps 15 g. Use as base before
place the choux on the crepe.
4. STRAWBERRY COMPOTE
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
30 g Cointreau® 60% vol.
1 lime zest
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. COINTREAU® CHANTILLY
1 piece of 20 g
250 g whipping cream
8 Bai Mu Dan white tea leaves
125 g mascarpone cheese
20 g icing sugar
20 g Cointreau® 60% vol.
1 lime zest
Cold infuse tea with cream overnight. Sieve out and scale 250 g.
Add in all ingredients and whisk until medium peak.
6. INGREDIENTS OF COCKTAIL
30 ml Cointreau® 40% vol.
50 ml Tequila
20 ml lime
4 fresh strawberries
1 bar spoon of sugar syrup
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.