Original creation
by Michalis Chatzikalimeris,
pastry chef at the Four Seasons Astir Palace Hotel, Athens, Grece
Michalis' Baba
Chef :
Brand
Quantity :
Recipe for 30 babas
1. Baba dough
Ingredients
15 g fresh yeast
225 g milk at 25°C
75 g strength flour
300 g flour
230 g eggs
30 g caster sugar
8 g salt
1 orange peel
1 lemon peel
120 g butter 82
Step
Mix the first 3 ingredients and leave to stand for 30 minutes at room temperature. When the mixture has doubled in volume, add the remaining ingredients except the butter and knead for 5 minutes. Then gradually add the soft butter until it is fully incorporated and the dough is smooth and supple.
Metaxa white chocolate mounted ganache
Ingredients
505 g cream
1 vanilla pod
4.5 g gelatin
165 g white chocolate
35 g Metaxa ® 60% vol.
Step
In a saucepan, heat the cream with the vanilla pod.
When boiling, stir in the gelatine, then the white chocolate.
Allow to cool slightly before adding the Metaxa®.
Set aside in the fridge for 24 hours before beating like whipped cream to decorate the baba.
Soaking syrup
Ingredients
1 liter water
500 g caster sugar
Zest of half an orange
Zest of half a lemon
Zest of half a mandarin orange
100 g Metaxa ® 60% vol.
Step
In a saucepan, bring all the ingredients to the boil, except the Metaxa ®, which must be added at a maximum temperature of 40°C.
Soak the babas when they reach a temperature of 60°C.
Orange passion fruit compote
Ingredients
150 g caster sugar
10 g yellow pectin
300 g orange segments
150 g passion fruit purée
2 orange zests
Step
Mix sugar and pectin beforehand.
Place all ingredients in the Thermomix and mix well at speed 4, Varoma function (120°C) for 5 minutes.
Orange confit
Ingredients
200 g water
100 g sugar
30 g orange peel sticks (zest only, no white)
Step
Bring the water and sugar to the boil in a saucepan.
Reduce heat and add orange peel sticks.
Reduce for 10 minutes, then remove from heat and leave to cool.
Assembly
Ingredients
No ingredients.
Step
Place around 30g of orange passion fruit compote in the bottom of the glass, followed by the baba soaked in syrup.
Garnish with Metaxa® white chocolate ganache.
Garnish with orange confit.
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