Original creation by
Nicolas PIEROT,
International Pastry Chef Consultant
MOUNT GAY® CARIBBEAN
BABA
4 pieces of 20 g (12 cm in diameter)
1. BABA DOUGH
155 g flour T45
2 g salt
52 g butter (82% fat content)
187 g eggs
6 g fresh yeast
6 g honey
To 4 pieces of 20 g (12 cm in diameter)
ou 2 pieces of 130 g :
1) In a beater with a dough hook, pour the flour, the salt, the butter
into small pieces and the honey, and knead 20 minutes.
2) Add half the eggs and the yeast. Knead at speed 2 by adding
gradually the rest of eggs in several times until the paste falls
apart of the tank of the beater.
3) The ideal temperature at the end of kneading is to 24°C.
4) Fill a pastry bag with dough. Pour 160 g of dough in each
greased moulds.
5) Bang the moulds and forth to level ingredients. Smooth to
remove bubbles.
6) Let lift the dough until the height of the moulds.
7) Bake 25 minutes at 180°C, then 10 minutes at 150°C.
2. BABA SYRUP
2 000 g water
400 g saccharose
10 g of lemon zest
10 g of orange zest
4 g Tonka beans
30 g lemon grass
10 vanilla pods
200 g Mount Gay® rum 55% vol.
10 g lime zest
1) In a saucepan, bring the water and the saccharose to the
boil.
2) Add the scraped vanilla pods, the lemon zest, the orange
zest, the crushed Tonka beans and the chopped lemon grass.
3) Macerate in the refrigerator for 24 hours.
4) Sieve and heat to 45°C. Add the Mount Gay® rum.
5) Remove the babas, let soak for about 15 minutes on one
side, then 15 minutes on the other side.
6) Keep in the refrigerator.
3. PINEAPPLE COMPOTE WITH HONEY
310 g pineapple cut into small dices (brunoise)
30 g honey
1 g NH pectin
8 g brown sugar
1 vanilla pod
30 g lemon juice
1) Put the brunoise in a saucepan.
2) Add the scraped vanilla pod, the honey, and cook over low
heat.
3) Sprinkle the mixture of pectin and brown sugar.
4) Bring to the boil, add the lemon juice and set aside in
airtight box.
4. WHIPPED MOUNT GAY® GANACHE
483 g cream (35% fat content)
3 g of 200 Blooms gelatin powder
15 g water for gelatine
97 g white chocolate 32%
50 g Mount Gay® rum 55% vol.
1) Bring the cream to the boil, add the Mount Gay® rum and
let steep for 10 minutes.
2) Sieve and correct the weight obtained at 483 g.
3) Pour on the white chocolate, the gelatin (previously soaked
in water) and whisk.
4) Place for 12 hours in a refrigerator.
5) Whisk (the mixture remains flexible) and use it right away
5. PASSION NEUTRAL GLAZE
200 g basic neutral gel
40 g passion puree
Yellow water soluble colorant
40 g water
1) Mix the gel, the passion puree with the water, and bring to
30-35°C.
2) Add a few drops of yellow colorant.
3) Use it right away on a cold foundation.