639 g flour T45
177 g milk
283 g eggs (1)
52 g yeast
49 g sugar
13.5 g salt
142.5 g eggs (2)
142.5 g butter
Step
Using a hook, mix all the ingredients except the butter. Mix for
a few seconds on 2nd speed before adding the melted butter on
1st speed, then on high speed. Leave to stand for 30 minutes,
well covered. Pipe into small 25-27 g kouglof molds. Leave to
proof for 45 minutes, then bake at 180°C for 40 to 45 minutes,
depending on your oven. Dry at 100°C in the convection oven
(optional) before soaking in syrup.
2. CITRUS & ILES DU VENT RUM SYRUP
Ingredients
3 247 g water
1 299 g sugar
26 g fresh orange zest
26 g fresh lemon zest
13 g Madagascar vanilla bean
390 g Iles du Vent rum 40%
Step
Make a syrup with all the ingredients except the rum. Strain
before adding the Iles du Vent rum.
3. PEACH/MANGO AND MINT COMPOTE
Ingredients
342 g white peach/pineapple purée
342 g mango purée
149 g fresh bananas
90 g fresh grapefruit juice
20 g lime purée
12 g gelatine leaves
29 g sugar
Fresh mango
Basil or mint, fresh
Step
Melt the sugar in the combined purées and juice. Add the fresh
bananas and mix in a blender. Bring to the boil, then add the
soaked gelatine. Refrigerate overnight. Stir in fresh mango and
chopped mint/basil leaves.
4. CHANTILLY
Ingredients
500 g cream
50 g icing sugar
1 Tahitian vanilla bean
250 g coconut milk
Step
Mix all ingredients. Place in the freezer for 2 minutes, then
whisk until soft.
5. PASSION TOPPING
Ingredients
1 800 g passion purée
100 g glucose
25 g NH pectin
200 g sugar
2 352 g neutral topping
Step
Heat the purée and glucose, then stir in the pectin and sugar
mixture. Bring to the boil before adding the topping. Keep
refrigerated.
6. CANDIED CITRUS
Ingredients
500 g water
350 g sugar
100 g glucose
10 small kumquats
1 piece of Buddha hand
1 orange
1 lemon
Step
Cut kumquats and Buddha hands into thin slices,
followed by long, thin orange and lemon zests.
Bring water, sugar and glucose to the boil.
Add slices and zests, and cook slowly until transparent
in color and candied in texture. Leave to cool
outdoors, then refrigerate overnight.
7. FINISHING
Ingredients
No ingredients.
Step
Soak the babas in the syrup at 55-60°C, then leave
to drain on the rack in the fridge overnight.
Glaze before cutting a hole in the center and
filling with compote.
Place babas in beautiful cocktail glasses.
Whip up the whipped cream and arrange a rosace
on top of the babas.
*Decorate with candied citrus slices, dried coconut,
fresh mint or basil leaves, mandarin powder and
dried black olives.
