Original creation by
Aurélien TROTTIER
Chocolats & Pâtisseries Créatives
Artisan Passionné, France
BLOOD ORANGE BABA
Chef :
Brand
Quantity :
Recipe for 20 pieces
Aurélien Trottier's recipe for Baba Cointreau
1. BABA DOUGH
Ingredients
110 g water
10 g salt
20 g sugar
40 g fresh yeast
430 g flour
350 g eggs
170 g butter
Step
Heat the water to dissolve the salt, sugar and fresh yeast.
Add flour alternately with eggs in first gear.
Pour the hot butter (60°C) and leave stand.
After full penetration of the butter in the dough, smooth the
dough.
Spoon 55 g of dough in each mould.
Let rise to the height of the mould.
Baking to 170°C for 18 minutes + 6 minutes out of the mould.
2. SYRUP
Ingredients
2 300 g water
1 400 g sugar
200 g Cointreau® 60% vol.
Step
Bring the water and the sugar to the boil. Add the Cointreau®
to 60°C. Soak the babas at room temperature with a syrup to
60°C maximum for 8 minutes (4 minutes in one direction and 4
minutes in the opposite direction).
3. BLOOD ORANGE GLAZE
Ingredients
315 g blood orange purée
60 g passion fruit purée
190 g water
5 g citric acid
7,5 g pectin 805
190 g sugar (1)
375 g sugar (2)
10 g Cointreau® 60% vol.
Step
Bring the purées, water and citric acid to the boil.
Add the mixture pectin and sugar (1) and bring to the boil.
Add the sugar (2) and bring to the boil.
Then, add the Cointreau®.
4. BASIC CHANTILLY
Ingredients
500 g cream
50 g mascarpone
35 g icing sugar
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Coat the babas with the blood orange glaze.
Pipe the Chantilly.
Zester the orange.
Place a pipette of Cointreau® (40% vol.
Other recipes
Discover them all
