500 g flour (type 55)
20 g caster sugar
10 g salt
30 g fresh yeast
300 g whole eggs
100 g water
160 g melted butter
Total weight: 1120 g
Step
Using the hook attachment, mix all the ingredients except the
melted butter. Knead the dough until it comes away from the
sides of the bowl, and then leave to rise at ambient temperature
for 30 minutes. Add the melted butter and mix for two minutes
without making the dough too elastic. Pipe into 18 cm diameter
Silkomart® savarin moulds. Leave to rise again and then cook
them in a fan oven at 170°C for 25 to 30 minutes. Set aside for
assembly.
2. RED FRUIT SYRUP
Ingredients
1000 g water
500 g caster sugar
250 g raspberry purée
80 g Jacobert® raspberry brandy 50% Vol.
Total weight: 1830 g
Step
In a saucepan, bring the water and sugar to the boil and then add
the raspberry purée. Allow to cool and then add the Jacobert®
raspberry brandy. Set aside for soaking the babas.
3. RED FRUIT WHIPPED CREAM
Ingredients
750 g whipping cream
25 g red fruit tea
300 g Zéphyr white chocolate (34%)
Total weight: 1075 g
Step
Carry out a cold infusion: mix the cream and the tea and chill for
at least 6 hours. Pass through a very fine sieve, bring to the boil and
pour over the white chocolate. Blend and chill overnight at 4°C.
The next day, using the whisk attachment, whip the thoroughly
chilled red fruit cream. Set aside for assembly.e.
4. RASPBERRY GLAZE
Ingredients
500 g raspberry purée
250 g water
200 g glucose
600 g caster sugar
20 g pectin NH
Total weight: 1575 g
Step
In a saucepan, heat the purée, water and glucose to 40°C. Add
the sugar and pectin mixed together and bring to the boil. Add
the lemon juice and chill overnight. The following day, reheat and
use at 40°C.
5. POPPY SEED STREUSEL
Ingredients
100 g butter
100 g flour
60 g ground almonds
100 g caster sugar
40 g poppy seeds
2 g fine sea salt
Total weight: 402 g
Step
Mix the ingredients to obtain a sandy texture and then pass
through a coarse sieve to make 1 cm streusel. Cook in a convection
oven at 170 °C for about 14 minutes. Set aside for the decoration.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
If possible, cook the savarins the day before soaking.
Heat the soaking syrup to about 50°C.
Immerse the savarins, taking care to soak them correctly.
The soaking of the babas is the most important stage.
Drain the savarins, and then coat them with the raspberry glaze.
Pipe the raspberry red fruit whipped cream with a Saint Honoré nozzle.
Decorate the top with some of the poppy seed streusel.
You can also make a belt of red chocolate around the edge
