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Margarita

In our constant search to inspire and transform modern pastry, we present Margarita, a recipe created in collaboration with the renowned pastry chef Miquel Guarro Carreras. Guarro is one of the most prominent names in contemporary pastry in Spain, with a career marked by creativity, technical excellence and his role as a benchmark in the training of new generations of pastry chefs.

This individual dessert combines precision, technique and taste sensitivity. Inside, we find a delicate mousse, an almond praline, a vibrant gel, a light coconut dacquoise and, as a finishing touch, a fruit glaze made with our latest ingredient innovation: Proglaçace.

This new product is presented as a revolutionary alternative in the world of glazes, by allowing to dispense with animal gelatin and pectins, without sacrificing the perfect texture and characteristic shine. Moreover, it manages to highlight the real flavor of the fruit, bringing naturalness and purity to the final result.

Margaria not only reflects the creativity of Miquel Guarro, but also the versatility of Proglaçace as a tool for professional pastry. A dessert that speaks of technique, flavor and a cleaner and more modern way of understanding pastry.

Margarita

Author: Miquel Guarro Carreras. Recipe for 14 units.

Ingredients

Margarita
- -
  Coconut dacquoise
- -
  Almond coconut praline 60%
- -
  Margarita gel
- -
  Passion fruit and butter cream
- -
  Coconut mousse
- -
  Mango glaze
- -
  Daisy petal crown
- -
  White TPT paint
Coconut dacquoise
- 140g -
  Shredded coconut
- 25g -
  Potato starch
- 170g -
  Fresh egg whites
- 0,5g - Cream of Tartar
- 65g -
  Sugar
- 55g - Trehalose
Almond coconut praline 60%
- 260g -
  Semi-toasted Marcona almond
- 40g -
  Shredded coconut
- 200g -
  Sugar
- 20g -
  Opalys 33% Cacao white chocolate
Margarita gel
- 25g -
  Sugar
- 1,6g - Agar-Agar
- 40g -
  Mineral water
- 90g -
  Lime juice
- 30g -
  Young mezcal
- 9g -
  Gelatin mass 1/5
- 1u -
  Lime zest
Passion fruit and butter cream
- 100g -
  Opalys 33% cacao white chocolate – Valrhona
- 135g -
  Passion fruit pulp
- 25g -
  Mango puree
- 30g - Hot inulin
- 0,4g -
  Fine salt
- 95g -
  82% Fat butter
Coconut mousse
- 4g - Locust bean gum
- 5g - Dextrose
- 295g -
  Coconut puree
- 28g -
  Gelatin mass 1/5
- 25g -
  Coconut oil
- 185g -
  Pasteurized egg whites
- 40g -
  Sugar
- 40g - Dextrose
- 1,8g - Albuwhip
- 0,5g - Xanthan Gum
Mango glaze
- 52g - Proglaçace
- 255g -
  Sugar
- 245g -
  Water
- 75g -
  Mango puree
- 175g - 40DE glucose syrup
- 1g -
  50% citric acid solution

Prepared by

Coconut dacquoise.

1 cm high strips.
1. Grind the coconut with the potato starch to obtain a fine flour.
2. Temper the egg whites to 30ºc and add the sugars.
3. Whip the meringue until it reaches a good consistency, add the coconut crushed with the potato starch to the meringue in the form of rain and mix in a enveloping way.
4. Measure the dacquoise into a can with silpat and with the 1cm high frame.
5. Oven configuration: dry convection oven - 185º C – 14/15 minutes - 100% humidity.
6. Let cool at room temperature and freeze.
7. Die-cut 5.5cm discs
Almond coconut praline 60%
1. Caramelize the sugar dry, trying to make it take on little color.
2. Add the freshly toasted nuts to the caramel and mix vigorously.
3. Pour the mixture onto a silpat and let it set correctly.
4. Grind until a creamy and grainy texture is obtained.
5. Store in the refrigerator.
6. Add the melted chocolate and integrate it into the praline.
7. Arrange in a pastry bag.
Margarita gel

Globe 26 mold
1. Mix the sugar with the agar-agar dry.
2. Mix all the liquids in a saucepan and bring to a boil for 10 seconds.
3. Remove from heat, add the gelatin and let it gel in the refrigerator.
4. Grate the lime zest directly on top of the gelatin.
5. Grind the gel until it has a silky and creamy texture.
6. Store in a pastry bag.
7. Measure 8/9 grams per mold.
Passion fruit and butter cream
1. Melt the white chocolate.
2. Add the passion fruit, mango, inulin, salt and work the mixture with the immersion blender.
3. Heat the whole mixture to 85ºc for a few seconds.
4. Remove from the heat, let cool to 40ºC.
5. Add the butter cut into cubes.
6. Work with the immersion blender to achieve a good emulsion.
7. Arrange in the mold.
Coconut mousse
1. Mix the locust bean gum with the dextrose dry and add it to the coconut puree, work it with the immersion blender.
2. Heat the coconut puree to 60ºc and add the previously hydrated gelatin.
3. Add the melted coconut oil and emulsify.
4. Let the base cool to 35/38ºC.
5. Work the egg whites, sugar, dextrose, albumin, and xanthan gum with an immersion blender and heat to 60ºC.
6. Whip at high speed.
7. Mix the meringue with the first base in a enveloping way.
8. Arrange in a pastry bag.
Mango glaze
1. Mix the Proglaçage with the sugar dry.
2. Place the water, mango puree, glucose syrup and acid in a saucepan.
3. Pour the sugar with the Proglaçage on top of the liquids and stir vigorously with the help of a whisk.
4. Bring to a boil.
5. Store in a tupper in the refrigerator.
6. Reheat to 40ºc and work with the immersion blender to remove the bubbles.
Final assembly Margarita

Stone 85 mold.
1. Fill with the coconut mousse, ¾ parts of the mold. (Stone 85 mold)
2. Insert the interior with the margarita gel and the passion fruit and butter cream.
3. Measure one more point of mousse on top of the cream and insert the coconut praline disc.
4. Smooth the assembly and finally place the sponge cake centered in the mold to seal the assembly.
5. Freeze.
6. Unmold.
7. Paint the individual pieces with a thin layer of paint on one side and let them freeze again for 10 minutes.
8. Glaze with the mango glaze and place the petal crown.