Key Lime Pie Eclair
Choux Mix
Key Lime Cream
Choux Mix
  1. Preheat an oven to 450°F and open the vent.
  2. Mix together all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment.
  3. Paddle everything together on medium speed for 5 minutes.
  4. Cover the mix with plastic wrap and allow it to rest for 5 minutes.
  5. Pipe the mix onto a silpan and spray heavily with water.
  6. Place in oven and immediately drop oven temperature to 154°C/310°F. Bake for about 35 minutes, depending on size.
Key Lime Cream
  1. Whip all of the ingredients together except for the key lime juice in a stand mixer until combined.
  2. Add in the key lime juice and whip until desired texture is reached, do not overmix.
  3. Fill choux with cream.
  1. In a stand mixer with the whip attachment, combine the sugar and water.
  2. Whip together to dissolve sugar.
  3. Add PreGel Five Star Chef Albumissimo to bowl and whisk by hand to dissolve powder.
  4. Whip on medium-high to high speed until mixture reaches full volume.
  5. Place in a piping bag with rose pastry tip and pipe on top of the eclair.
  6. Torch the meringue and decorate with PreGel Otto Caramel CrumbOle.