Lime Coconut Eclairs Recipe

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Bouchon Bakery (The Thomas Keller Library)

  • Yield: 12 eclairs

Ingredients

  • Pate a Choux for Eclairs, chilled in the pastry bag
  • 2¾ cups (540 g) Unsweetened finely shredded dried coconut
  • 1½ cups (540 g) Pouring/icing fondant
  • ¼ cup (65 g) Low-fat or nonfat milk
  • 3½ cups (800 g) Lime Curd
How to Make It
  1. Create a template and pipe and bake the eclairs as directed. Let cool completely.
  2. Preheat the oven to 325°F (standard).
  3. Spread the coconut on a sheet pan and bake for about 5 minutes, stirring as needed, until it turns an even golden brown. Let cool completely, then pour into a wide, shallow bowl. Place the fondant in a heatproof bowl that is about 7 inches wide (just slightly larger than an eclair) and set over a pot of simmering water, stirring to loosen the fondant. Add the milk 5 grams/1 teaspoon at a time as needed to help loosen it. Do not heat it beyond 95°F/35°C. Remove from the heat and let cool to room temperature. The fondant will be thick but fluid enough to glaze the eclairs.
  4. To fill and glaze the eclairs
  5. Fill the eclairs with the lime curd, as directed in the recipe for chocolate eclairs (page 169). Then, one at a time, dip each one into the fondant to glaze, as directed in the recipe for chocolate eclairs, immediately dip the glazed top into the toasted coconut, and set on a serving platter.
  6. The eclairs are best eaten as soon as they are completed, but they can be refrigerated for up to 1 hour.
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