Key Lime Pie Eclair
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Unit of Measurement
- Choux Mix
- 500 g PreGel Maxima Choux Mix - 81911
- 750 g whole milk, at 55-60° C/131-140° F
- Key Lime Cream
- 500 g heavy cream
- 50 g PreGel Maxima Crema Firenze Pastry Cream
- 100 g PreGel Maxima White Chocolate Cream - 91621
- 75 g key lime juice
- Meringue
- 300 g sugar
- 250 g water
- 125 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
Method of Preparation
Choux Mix
- Preheat an oven to 450°F and open the vent.
- Mix together all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment.
- Paddle everything together on medium speed for 5 minutes.
- Cover the mix with plastic wrap and allow it to rest for 5 minutes.
- Pipe the mix onto a silpan and spray heavily with water.
- Place in oven and immediately drop oven temperature to 154°C/310°F. Bake for about 35 minutes, depending on size.
Key Lime Cream
- Whip all of the ingredients together except for the key lime juice in a stand mixer until combined.
- Add in the key lime juice and whip until desired texture is reached, do not overmix.
- Fill choux with cream.
Meringue
- In a stand mixer with the whip attachment, combine the sugar and water.
- Whip together to dissolve sugar.
- Add PreGel Five Star Chef Albumissimo to bowl and whisk by hand to dissolve powder.
- Whip on medium-high to high speed until mixture reaches full volume.
- Place in a piping bag with rose pastry tip and pipe on top of the eclair.
- Torch the meringue and decorate with PreGel Otto Caramel CrumbOle.