Dough composition (for 12 pieces of silicone baba molds)
- 250 g T45 flour
-
- 6.25 g salt
-
- 37.5 g sugar
-
- 10 g fresh yeast
-
- 150 g of whole eggs
-
- 125 g soft butter
Preparation of the baba dough
-
- Put all the ingredients in a cutter and smooth the dough for 1 minute.
- Let it rise for the first time for about 30 minutes and let it come back down before cooking.
- Decorate halfway through with the Flexipans.
- Raise a second time for about 30 minutes and bake at 180°C in the lower part of the oven.
SYRUP FOR THE BABÁ
Ingredients
Water
300 g
Sugar
150 g
1/2 lemongrass branch
Ginger
50 g
1 vanilla pod
Gelatin mixture
15,75 g
Preparation
- Bring to a boil.
- Add the gelatin mixture.
EXOTIC FRUIT COMPOTE
Ingredients
Ponthier pineapple puree 50 g
Passion fruit puree Ponthier 50 g
Fresh pineapple cubes 50 g
Glucose 25 g
Sugar (1) 31 g
Sugar (2) 12.5 g
Pectin NH 3.75 g
Lemon juice 15 g
Preparation
- Heat the fruit puree with the glucose, pineapple cubes and sugar (1).
- Then add the previously mixed pectin and sugar (2).
- Bring to a boil and, off the heat, add the lemon juice.
- Mix lightly with an immersion blender.
- Allow to gel at 4°C and mix before use.
EXOTIC FRUITS FOR COMPOTE
Ingredients
1 banana
1 kiwi
1 Handle
Preparation
- Dice the fruit and add to the compote.
QUESCREM PROFESSIONAL WHIPPED GANACHE
Ingredients
Whole milk 100 g
Gelatin powder 200 Bloom 1.5 g
Water 9 g
Quescrem Professional
100 g
White chocolate 35% 125 g
Cream 35% 245 g
1/2 lime zest
Preparation
- Prepare the gelatin mass (gelatin + water).
- Boil the milk and lime zest, strain over the hydrated gelatin and chocolate.
- Then add the
Quescrem Professional
and the
Quescrem Mascarpone
. - Mix. Add the cream. Reserve at 4°C.
- Whip like whipping cream.
MANGO AND PASSION FRUIT GLAZE
Ingredients
Ponthier mango puree 330 g
Passion fruit puree Ponthier 240 g
Water 80 g
Glucose 130 g
Sugar 130 g
Pectin NH 9 g
Stabilizer for sorbets 5 g
Preparation
- Heat the liquids, glucose and lemon juice to 50°C.
- Add the sugar, NH pectin and sorbet stabilizer already mixed into the liquids.
- Boil for 1 minute.
- Chill at 4°C for 4 hours.
- Heat to about 40°C
