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Cercle V
Baba Beer - Bite-size version
Made with Jivara 40%
An original recipe by David Briand
6 stepsMakes 100 pieces
Recipe Step by Step
Step01
LIQUID STARCH FOR WHIPPED GANACHE JIVARA 40% INTENSE WHIPPED GANACHE
350g
FIND IT ON ESSENTIELS.VALRHONA.COM
Step02
JIVARA 40% INTENSE WHIPPED GANACHE
332g Liquid starch
2g Gelatin powder, 220 Bloom
10g Water for the gelatin
223g JIVARA 40%
133g Heavy cream 36%
700g 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.
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.
Step03
SWEET & SAVORY CANDIED NUT MIX
94g Sugar
34g Water
69g Roasted Piedmont hazelnuts (PGI)
69g Blanched Sicilian pistachios
34g Kasha
3g Fleur de sel
303g 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.
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.
Step04
JELLIED BEER SYRUP FOR BABAS
380g Water
475g Sugar
1040g Beer
17g Gelatin powder 220 Bloom
85g Water for the gelatin
1997g Total weight
Bring the water and sugar to a boil, take them off the heat and, at about 140°F (60°C), add the beer and the rehydrated gelatin.
Leave to cool.
Leave to cool.
Step05
BABA DOUGH
121g Strong flour
93g Whole eggs
20g Live yeast
2g Fleur de sel
31g Sugar
70g European-style butter
337g 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.
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.
Step06
ESSENTIALS ALMOND SHORTBREAD CRUST
1 666g
FIND IT ON ESSENTIELS.VALRHONA.COM
Assembly and finishing
120g Diced candied lemon
Assembly:
Make the Jivara 40% intense whipped ganache, the candied nut mix, the syrup, the baba dough and the shortbread crust.
Weigh approx. 3g of baba dough into each 2.5cm half-sphere mold.
Leave to rise for approx. 1 hour at 75°F (25°C), then bake at 320°F (160°C) for approx. 15 minutes.
Set aside.
Steep the babas in the hot beer syrup for approx. 30 minutes.
Roll out the shortbread crust to a depth of 2.5mm.
Freeze.
Cut it into 4cm disks, place them on some upside-down half-sphere molds and bake for approx. 20 minutes at 300°F (150°C).
Plating:
Place a syrup-soaked baba in the center of the shortbread crust half-sphere.
Put approx. 7g of Jivara 40% intense whipped ganache on top.
Sprinkle on some crushed candied nut mix.
Add a cube of candied lemon.
Meet the Chef
Executive pastry chef, French craftsperson of the year 2019 at Tain l’Hermitage
David Briand
“I find this easy recipe saves me lots of time during the holiday season: the baba dough and ganache can be prepared in advance and kept in a cool place.”
Learn more