Cercle V

Baba Beer - Bistronomy version

Made with Jivara 40%

An original recipe by David Briand

5 steps

Makes 24 desserts

Recipe Step by Step

LIQUID STARCH

495g

FIND IT ON ESSENTIELS.VALRHONA.COM

JIVARA 40% INTENSE WHIPPED GANACHE

475g Liquid starch
3g Gelatin powder, 220 Bloom
15g Water for the gelatin
320g JIVARA 40%
190g Heavy cream 36%
1003g Total weight

Mix the hot liquid starch with the rehydrated gelatin, then gradually combine it with the chocolate.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the cooking appliance and bring to a boil.

SWEET & SAVORY CANDIED NUT MIX

55g Sugar
20g Water
40g Roasted Piedmont hazelnuts (PGI)
40g Blanched Sicilian pistachios
20g Kasha
2g Fleur de sel
177g Total weight

Cook the sugar and water at 240°F (115°C).
Pour the hazelnuts, pistachios and kasha seeds into the syrup.
Make sure they are completely coated in sugar, then add the fleur de sel.
Cool on a tray and set aside in a hot cupboard.

BEER SYRUP FOR BABAS

605g Water
755g Sugar
1640g Beer
3000g Total weight

Bring the water and sugar to a boil, take them off the heat and, at approx. 140°F (60°C), add the beer.
Leave to cool.

BABA DOUGH

215g Strong flour
165g Whole eggs
35g Live yeast
4g Fleur de sel
55g Sugar
125g European-style butter
599g Total weight

Use your hands to thoroughly mix together the flour, eggs, baking powder and fleur de sel.
Knead.
Once the dough starts to come away from the edges, gradually add the sugar then the roomtemperature butter.
Once the dough is very smooth, stop kneading.
Leave it to mature for 10 minutes.
Leave to rise until it has doubled in size.

Assembly and finishing

120g Diced candied lemon

Assembly:
Make the Jivara 40% intense whipped ganache, the sweet and savory candied nut mix, the syrup and the baba dough.
Put approx. 24g of baba dough in each mold.
Leave to rise for approx. 1 hour at 75°F (25°C), then bake at 320°F (160°C) for approx. 30 minutes.
Set aside.
Steep the babas in the beer syrup for approx. 2 hours.
Mix the sugar-coated nuts with the candied lemon cubes.
Set aside.

Plating:
Place a baba steeped in syrup in the base of the plate.
Place approx. 12g of the candied nut and lemon mixture in the center.
Beat the Jivara whipped ganache then, using a piping bag fitted with a smooth round 20mm nozzle, pipe 40g onto one side of the baba.
Add a few candied nuts and some beer syrup.