Recipe - Spring éclair with lime mousse and blueberries

Method

1. Allow the Sablé Breton éclairs to defrost slowly.
2. Fill a measuring jug with cold water and soak the gelatine leaves for about 10 minutes.
3. Whisk the egg yolks with 50 g of sugar until pale and fluffy. Set the egg whites aside in a separate bowl.
4. Juice the limes and pour the juice into a saucepan. Add 25 g of sugar and gently heat until the sugar dissolves.
5. Add the mascarpone to the ruban mixture and let it mix gently.
6. Pour the cream into the saucepan with the lime syrup and heat gently.
7. Squeeze out the soaked gelatine leaves and add them to the warm cream. Stir until fully dissolved.
8. Add the cream mixture to the rest of the filling and mix well.
9. Whisk the egg whites to stiff peaks and fold them into the mixture.
10. Pour the mixture into the éclair moulds and smooth the surface.
11. Leave to set in a chilled environment for at least 3 hours.

Finishing

• Grate the limes and sprinkle the zest over the pastry
  

• Add the blueberries.