"Babas bouchons" with fruit nage
| by Ollivier Christien |
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Molds used:
Flexipan® Mini hearts Ref. 1136
Flexipan® Half spheres Ref. 1489
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for 20 portions
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1- Baba dough
• 50 g sultanas
In a mixing bowl, thind down the yeast with the cold milk. Add the flour, the salt, the sugar and the eggs. Knead until the dough comes away from the bowl. Add the temperate butter, the sultans and knead again 5 minutes. When the dough comes away the bowl, leave it for 30 minutes to an hour then knock back the dough before mould it in Flexipan® half spheres ref. 1489. Let the dough prove then bake it at 180°-200°C 10 to 15 minutes until you get a nice gold colour.
2- Syrup for baba • 850 g mineral water • 250 g caster sugar • 50 g semi-candided lemon Boiron • 1 vanilla pods • 50 g St James rums Boil the water with the vanilla and the sugar. Let it cool down at 40°C. Add the semi-candied and the rum. Mix and then soak the babas inside. Reserve for the setting.
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3-Chantilly cream
4-Crystallized sugar for decoration • 1 liter water • 2500 g caster sugar • Q.S. powder colouring Bring the water and the sugar to the boil. Let it coold down with a plasting cling film. Pour the syrup at minimum 5 mm hight in the Flexipan® indents mini hearts ref 1136. Sprinkle with crystallized sugar and let it for 48 hours. Unmould very carefully the products. |
Setting
• 400 g pineapple slices
• 500 g green tea guava coulis
• 300 g currants soaked in rum
Pour the coulis in the little glass. Place the pineapple slices, then a chantilly portion and the baba.