110 g of water
10 g of salt
20 g of sugar
40 g of fresh yeast
430 g of flour
350 g of eggs
170 g of 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. Fill three-quarters full the
Flexipan® mould in the hemisphère shape of a diameter of
4 cm. Let rise to the height of the mould. Place on top a Silpain®
and a tray. Baking to 170°C for 18 minutes.
2. SYRUP
Ingredients
2 300 g of water
1 400 g of sugar
200 g of Mount Gay® rum 55% vol.
Step
Bring the water and the sugar to the boil. Add the Mount Gay®
rum to 60°C. Soak the babas at room temperature with a syrup
to 60°C. Drizzle with Mount Gay® rum after soak and freeze.
3. CITRUS CREAM
Ingredients
60 g of sugar
10 g of pectin NH
4 g of pink Pectagel
60 g of egg yolks
300 g of mandarin puree
100 g of lime juice
35 g of orange concentrate
100 g of butter
Step
Combine sugar, pectin and Pectagel. Heat the purees and egg
yolks to 45°C. Sprinkle the first mixture. Cook to 85°C. Leave to
cool and mix to 40°C with butter. Pour into the insert log mould
and immerse 11 babas. Freeze.
4. ORANGE SOFT SPONGE
Ingredients
465 g of almond powder
315 g of sugar (1)
750 g of eggs
150 g of egg whites
85 g of sugar (2)
2 orange zests
180 g of butter
Step
Emulsify almond powder, zests, sugar (1) and eggs
for 10 minutes. Whisk the egg whites with the sugar (2) until
smooth. Combine these two mixtures with a spatula. Melt the
butter and add to the preparation. Cook to 170°C on a rimmed
baking tray + sheet, for 18 minutes.
5. ORANGE CONFIT
Ingredients
500 g of organic oranges
100 g of blood orange puree
75 g of sugar
5 g of pectin NH
½ vanilla pod
15 g of Mount Gay® rum 55% vol.
Step
Wash and cut the oranges into six slices and blanch three times.
Blend to define granulometry. Add puree, sugar-pectin mixture
and ½ split vanilla pod. Cook to 102°C. Add the Mount Gay®
rum. Leave to cool and set aside.
6. ORANGE MANDARIN JELLY
Ingredients
140 g of concentrated orange puree
470 g of mandarin puree
315 g of sugar
22 g of pectin NH
65 g of glucose
Step
Heat the purees and glucose to 45°C. Add sugar and pectin. Bring
to a boil. Pour onto a Flexipan® tray and leave to cool. Cut disks
with a 4-cm diameter cutter. Freeze.
7. ORANGE CHANTILLY
Ingredients
800 g of cream
100 g of mascarpone
65 g of icing sugar
1 orange zest
Step
Beat the ingredients with mixer. Use immediately.
8. VANILLA CREAM
Ingredients
8 g of fish gelatin powder
40 g of hydration water
335 g of whole milk
115 g of glucose syrup
1 vanilla pod
95 g of egg yolks
415 g of mascarpone
40 g of egg whites
50 g of sugar
25 g of water
Step
Hydrate the gelatin and freeze. Infuse the vanilla pod in milk and
glucose. Make a crème anglaise with the yolks. Add the gelatin
mass. Pour onto the mascarpone, remove the vanilla pod. Mix and
lay a plastic wrap directly on the cream. Keep in the fridge until
the next day. Emulsify in a mixer, at full speed. Make an Italian
meringue with egg whites, sugar and water, then add it after
cooling
9. ASSEMBLY
Ingredients
No ingredients.
Step
Cut a 8 x 49 cm band in the orange soft sponge.
Spread 200 g of orange confit, then freeze.
Fill the mould with vanilla cream.
Place the cream insert and the babas.
Cover with the vanilla cream.
Close with the sponge and the confit, then freeze.
10. FINISHING
Ingredients
No ingredients.
Step
Place the babas on the outer sides of the log.
Place on top the orange mandarin confit discs.
Pipe the orange chantilly, then freeze it.
Glaze. Place log ends and the outer sides with your logo.
Place the pipettes of Mount Gay® rum.
