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Red Lips Éclair with mascarpone cream by Olivier Fernández

June 7, 2019
Red Lips Éclair with mascarpone cream by Olivier Fernández
Mascarpone cream, red glaze, choux pastry dough

 

This éclair is a specialty with infinite possibilities in terms of decoration and presentation. You only have to take a look at Olivier Fernández’s thematic éclairs, which we already talked about in #sogood10 and that have been popularized year after year. To achieve its perfected format, the pastry chef cooks them in an ingenious stainless steel mold, fitted with a lid. From there, it is time for creativity and imagination.

Coinciding with the 30th anniversary of the death of Salvador Dalí, we once again share the Mae West recipe, included in the 2015 collection of éclairs of the director of the EPGB. A Dalinian sofa in the shape of lips, with mascarpone cream and red glaze, which has not lost its validity over time.
 

Mae West Red Lips éclair

half éclair Mae West by Olivier FernándezMascarpone cream

  • 320 g sugar
  • 280 g yolks
  • 12 g gelatin sheets
  • 900 g cream
  • 900 g mascarpone

Whip the sugar and the yolks and mix with the mascarpone. Add the previously soaked and drained gelatin sheets, and finally add the semi-matured cream.
Let it rest and curdle. Fill a sleeve and fill the éclair.


Red glaze

  • 400 g cream
  • 100 g glucose 44º
  • 300 g cold gelatin
  • 12 g gelatin sheets
  • 800 g white couverture
  • c/s food coloring in the right color

Heat cream, glucose, and cold gelatin up to 90ºC. Add the hydrated gelatin sheets and mix with the melted couverture. Emulsify. Color to taste. Apply on the surface of the éclair.


Choux Pastry Dough

  • 500 g water
  • 500 g milk
  • 440 g butter
  • 12 g salt
  • 20 g inverted sugar
  • 600 g flour
  • 12 eggs

Mix and heat the milk with the water, add the inverted sugar, butter, and salt and bring everything to 100ºC. Add the previously sieved flour. Mix energetically to achieve a homogeneous mixture. Put it in the machine until it cools, little by little add the eggs until the dough allows and we get a smooth and shiny texture.
Once ready, arrange the dough on baking paper, covering the top with another paper. Roll with a rolling pin but placing a stop on both sides with two 1 cm high slats. This way, we will obtain a dough of equal thickness in all its surface. Put in the freezer for 12 hours to let it properly rest.
Remove the paper and cut and mold.
Cook at 230ºC for six minutes and lower the oven temperature to 180ºC for 18 more minutes.

collection of éclairs of Olivier

The 2015 collection of éclairs by Olivier Fernández

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