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Makes 24 pieces
Recipe Step by Step
KNEADED BABA DOUGH
230g Strong flour
180g Whole eggs
40g Live yeast
4g Fleur de sel
140g European-style butter 84% fat
Once the dough starts to come away from the edges, gradually add the sugar then the room-temperature butter.
Once the dough is very smooth, stop kneading.
Leave it to rise for 10 minutes.
Use a piping bag to fill the greased molds with dough.
Leave it to rise until each one has doubled in size and bake at 345°F (160°C) for approx.
1.5L Mineral water
220g Brown sugar
VANILLA AND RUM WHIPPED GANACHE
210g Heavy cream 36%
20g Invert sugar
20g Glucose DE 35/40
150 g OPALYS 33%
320g Heavy cream 36%
2g Tahiti vanilla bean
25g Aged rum
0.7g Lime zest
Gradually combine the hot mixture with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the second portion of cold heavy cream, then the rum.
Mix with the blender again.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
ABSOLU NEUTRAL SPRAY MIX
450g ABSOLU CRISTAL NEUTRAL GLAZE
45g Mineral water
Immediately apply using a spray gun at approx. 175°F (80°C).
PINEAPPLE AND LIME BRUNOISE
150g Victoria pineapple
Assembly and finishing
Prepare the whipped ganache and shortcrust pastry.
Place about 24g of the baba dough in each mold, leave it to rise to 3/4 of the mold and then bake at 320°F (160°C) for about 20 minutes.
Make the soaking syrup and let the babas soak in the hot syrup for about 15 minutes. Set aside for the excess liquid to drain off.
Make the pineapple brunoise and place about 5g of the mixture in each baba.
Pipe the firm whipped ganache onto a silicone mat using a smooth 20mm nozzle (about 30g) and flatten slightly with a guitar sheet, then freeze.
Apply a thin layer of neutral glaze to the whipped ganache.
Place the rum-flavored whipped ganache on the top of the babas.
DECORATIONS AND FINISHES
Place dots of pre-crystallized OPALYS 33% chocolate on a strip of guitar sheet, cover with a second guitar sheet and press together.
Separate the two sheets and on one side, place about 3g of OABIKA directly onto the chocolate. Cover with the second sheet so that the OABIKA is caught between the two drops of chocolate then cut out disks of about 6cm in diameter.
Leave to set in the refrigerator.
Place a disk on top of the whipped ganache. Make the chantilly cream, and create decorative swirls.