Recipe for 20 pieces
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.
After cooling, remove excess dough for forming an even
surface.
2. SYRUP
Ingredients
2 300 g water
1 400 g sugar
200 g Mount Gay® rhum 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 maximum for 8 minutes (4 minutes in one direction
and 4 minutes in the opposite direction).
3. EXOTIC COMPOTE
Ingredients
330 g pineapple cubes
1/2 vanilla pod
80 g mango puree (Ponthier)
25 g passion fruit puree (Ponthier)
10 g yuzu puree (Ponthier)
25 g trimoline
10 g sugar
4 g pectin NH
Step
Heat the pineapple cubes and vanilla. Add the purees and
trimoline, then the mixture sugar-pectin. Set aside.
4. MOUNT GAY® & PINEAPPLE GLAZE
Ingredients
315 g pineapple puree (Ponthier)
60 g passion fruit puree
190 g water
5 g citric acid
7,5 g pectin 805
190 g sugar (1)
375 g sugar (2)
10 g Mount Gay® rum 55% 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 Mount Gay® rum.
5. VANILLA CREAM
Ingredients
420 g cream
1 vanilla pod
70 g sugar
100 g egg yolks
20 g gelatin mass
Step
Infuse the split vanilla pod in the cream. Make a crème anglaise
to 85°C. Add the gelatin mass and mix together. Let cool.
6. BASIC CHANTILLY
Ingredients
500 g cream
50 g mascarpone
35 g icing sugar
7. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Coat the babas with the Mount Gay® pineapple glaze. Fill
with exotic compote, then vanilla cream and smooth. Pipe the
Chantilly. Zester the lime. Place a pipette of Mount Gay® rum.
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