Baba of exotic fruits

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

  1. Bring to a boil.
  2. 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

  1. Heat the fruit puree with the glucose, pineapple cubes and sugar (1).
  2. Then add the previously mixed pectin and sugar (2).
  3. Bring to a boil and, off the heat, add the lemon juice.
  4. Mix lightly with an immersion blender.
  5. Allow to gel at 4°C and mix before use.

EXOTIC FRUITS FOR COMPOTE

Ingredients

1 banana
1 kiwi
1 Handle

Preparation

  1. 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
White chocolate 35% 125 g
Cream 35% 245 g
1/2 lime zest

Preparation

  1. Prepare the gelatin mass (gelatin + water).
  2. Boil the milk and lime zest, strain over the hydrated gelatin and chocolate.
  3. Then add the
    Quescrem Professional
    and the
    Quescrem Mascarpone
    .
  4. Mix. Add the cream. Reserve at 4°C.
  5. 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

  1. Heat the liquids, glucose and lemon juice to 50°C.
  2. Add the sugar, NH pectin and sorbet stabilizer already mixed into the liquids.
  3. Boil for 1 minute.
  4. Chill at 4°C for 4 hours.
  5. Heat to about 40°C

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