10 g yeast
250 g flour
10 g caster sugar
4 g salt
220 g eggs
80 g melted butter
Total weight: 574 g
Step
Mix the yeast in the mixer bowl, then add the flour, caster sugar,
salt and eggs, working with the leaf. Once the mixture is well
combined, add the melted butter. Pipe 10 g into each 4 cm
diameter Flexipan® dome mould. Leave to rise in the molds and
bake in a fan-assisted oven at 160°C for 30-35 minutes.
This recipe gives a larger quantity, but it’s difficult to use less
than 250 g of flour.
2. ILES DU VENT SYRUP
Ingredients
500 g water
50 g passion fruit purée
225 g caster sugar
Zest of ½ lemon
Zest’ of ½ orange
100 g Iles du Vent rum 40%
1 g vanilla powder
Total weight: 876 g
Step
Bring the water, passion fruit purée, caster sugar and zest
to the boil. At 40°C, add Iles du Vent rum and dry babas in a
candissoire. Cover with film and store in the fridge. Drain the
babas on a wire rack, lightly pour in rum over the surface and
store, well-wrapped, in the freezer.
3. COCONUT CREAM
Ingredients
90 g milk
40 g caster sugar
60 g grated coconut
63 g gelatin mass (9 g gelatin powder 200 blooms and 54 g
water)
255 g coconut purée
30 g Iles du Vent rum 40%
450 g whipped cream
Total weight: 988 g
Step
Bring the milk and caster sugar to the boil in a saucepan and
infuse with the grated coconut for around 12 minutes. Strain
to remove the grated coconut. Cool to around 30°C, then add
the melted gelatin mass, coconut purée, Iles du Vent rum and
whipped cream. Use immediately.
4. EXOTIC FRUIT GARNISH
Ingredients
1 banana
1 mango
2 passion fruit
Juice of 1 lime
Zest of 1 lime
S.Q. 30°B syrup
Step
Cut banana and mango into brunoise. Empty passion fruit. Zest
and add lime juice. If necessary, add 30°B syrup to mix with
fruits and to sweeten. Set aside in the fridge for plating.
5. ALMOND SHORTBREAD PASTRY
Ingredients
270 g flour T55
150 g butter
6 g salt
110 g icing sugar
40 g almond powder
1 g vanilla powder
55 g whole eggs
Total weight: 632 g
Step
Mix flour, butter, salt, icing sugar, almond powder and vanilla
powder. Then add the eggs and knead gently. Stop kneading
when the dough is smooth. Refrigerate at 4°C. Allow to rest for
24 hours before use.
Roll out the dough to a thickness of 3 mm, and cut into 6 cmdiameter
discs. Leave to rest for about an hour, then bake in a
fan-assisted oven at 170°C for 15-20 minutes.
6. GOURMET ICING
Ingredients
700 g 64% dark couverture chocolate
200 g vegetable oil
Step
Mix and melt the two ingredients together, use at 35°C.
7. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Pour gelatin mass into ø 3 cm half-sphere moulds and leave to set in the freezer.
In ø 6 cm Silikomart® half-sphere moulds, poach approx. 30 g coconut cream, lower a soaked baba, then top up to close the mould with coconut cream.
Place a half-sphere of gelatin on top and place in the freezer.
Unmould the cakes and remove the gelatin.
Using a wooden pick, dip the spheres into the icing to the level of the gelatin.
Wait a little, then brush the spheres with a wire brush to create the relief of a real coconut.
Stick on a cooked shortbread disk.
Decorate with exotic fruit garnish.
