Baba Story

Made with Taïnori 64%

Serves 30

4 steps

Makes 6 longuet molds

Recipe Step by Step


Baba Mix

90g whipping cream 35%
160g milk
8g salt
40g caster sugar
40g bakers’ yeast
535g all-purpose flour
270g whole eggs
160g dry butter 84%

Warm the milk and the cream to around 30°C. In it, dissolve the yeast, salt and sugar. Add the sifted flour. Then add ¾ of the eggs. Knead lightly, without giving it too much body. Add the remaining eggs and mix until smooth. Melt the butter and pour on top of the mixture. Cover with a clean dishtowel and leave without mixing. Place in a drying oven at 27 / 28°C, for 15-20 minutes until the butter falls below the mixture. Use a spatula to mix and then fill the baba molds. Leave to prove in the drying over for a second time. Put in the oven at 200°C for a few minutes to start the regular proving process. Then lower the oven to 170 / 175°C for 12-14 minutes.

Tropical Syrup

100g mango puree
150g passion fruit puree
150g fresh pineapple juice
100g soft brown sugar
2 vanilla bean
800g mineral water

Heat all the ingredients to 40°C. Infuse with the vanilla bean for one hour and then strain the syrup in a candissoire.

Whipped Taïnori Ganache

225g whipping cream 35%
25g glucose syrup
25g invert sugar
200g TAINORI 64%
450g whipping cream 35%

Boil the cream, glucose and invert sugar. Slowly pour the boiling mixture onto the partially-melted couverture, mixing in the center to create a glossy and elastic core, indicating the emulsion process has begun. Take care to preserve this texture until the end of the process. Blend to perfect the emulsion. Add the large quantity of cold whipping cream and leave to set overnight in the fridge or for a minimum of four hours.

Mango Pineapple Brunoise With Lime

1 mango
1/2 pineapple
1/2 lime zested

Wash and peel the mango and pineapple. Dice the fruit and set aside in the fridge. Add the lime zest before using.

Assembly and finishing

Put 200 g of baba mix in each longuet mold and leave to prove a second time in a drying oven. Once cooked, place the babas in a candissoire with the Tropical Syrup for four hours. Drain the babas and cut into 1 cm slices. Lightly whip the Ganache and using a piping bag with a small St. Honoré nozzle, pipe the Whipped Ganache onto the surface of the slices. Decorate with some Mango Pineapple Brunoise. Add a few pieces of finely-chopped lemon zest.