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Entremets & Cheesecakes
Baba in Red and White
Made with Opalys 33%
Recipe calculated for 6 people.
6 stepsRecipe Step by Step
01
Baba dough
40g fresh yeast
190g eggs
250g oat flour
60g sugar
5g fleur de sel
150g butter
In the bowl of the mixer, dilute the yeast in 3/4 of the eggs. Add the flour, sugar and fleur de sel. Knead for 15 minutes on medium speed, until obtaining a homogeneous paste.
Add the butter in pieces, knead another 10 minutes, until the dough pulls away from the sides of the bowl.
Set aside in a bowl covered with plastic wrap. Then allow to stand for 10 minutes at room temperature. Poach the dough.
Add the butter in pieces, knead another 10 minutes, until the dough pulls away from the sides of the bowl.
Set aside in a bowl covered with plastic wrap. Then allow to stand for 10 minutes at room temperature. Poach the dough.
02
Raspberry baba syrup
900g sugar
3ea vanila beans
10g lemon zest
1000g water
1050g raspberry juice
Combine all ingredients and bring to a boil. Reserve in the refrigerator.
03
Raspberry apple marmelade
400g raspberry purée
200g green apple purée
100g glucose
100g sugar
5g pectin nh
5g gelatin
200 granny smith apple (diced)
Heat the apple purée, raspberry purée, glucose, pectin, sugar and the hydrated gelatin. Bring to a boil for one to two minutes.
Add the diced apple and bring to a boil again. Pour into a flexipan frame (60x40cm). Freeze.
Add the diced apple and bring to a boil again. Pour into a flexipan frame (60x40cm). Freeze.
04
Vanilla mounted ganache
200g whipping cream
1ea vanilla bean
1g lemon zest
20g invert sugar
20g glucose
150g OPALYS 33%
300g whipping cream
Bring the smaller quantity of cream to a boil with the split and scraped vanilla beans, sugar, invert sugar and lemon zest. Leave to infuse for 8 minutes and then strain.
Slowly pour the hot liquid onto the melted OPALYS 33% chocolate and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Keep gradually adding the liquid.
Blend to perfect the emulsion. Add the larger quantity of chilled cream and blend again.
Set aside in the refrigerator and leave to set, overnight if possible. Whip before using.
Slowly pour the hot liquid onto the melted OPALYS 33% chocolate and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Keep gradually adding the liquid.
Blend to perfect the emulsion. Add the larger quantity of chilled cream and blend again.
Set aside in the refrigerator and leave to set, overnight if possible. Whip before using.
05
ABSOLU CRISTAL SPRAY GLAZE
500g ABSOLU CRISTAL NEUTRAL GLAZE
25g water
Bring the ABSOLU CRISTAL to a boil with the water, then blend.
Use immediately at around 80°C (176°F).
Use immediately at around 80°C (176°F).
06
opalys 33% decoration
500g OPALYS 33%
Spread out 200g of OPALYS 33% Chocolate along a colorful transfer sheet. Add a second acetate sheet on the back. Using a rolling pin, roll out the OPALYS 33% between the two sheets. With a triangle cutter, cut 18 triangles. Place between two baking trays. Set aside.
Assembly and finishing
Using a piping bag, pour the Baba dough (220g per mold) in a greased mold. Bake for 20 minutes at 155°C (311°F) covered with a Silpain in a convection oven. Take the Silpain out and leave in the oven for 5 to 8 more minutes at 155°C (311°F). Unmold. Soak the Babas with the syrup. and leave to set for 1.5 hours. Turn the Babas upside down and soak them with the syrup once again. Strain the Babas after 1.5 hours. Using a knife, cut 18 triangles of Marmelade. Place a triangle of Marmelade on every plate. Using a piping bag with a Saint Honoré nozzle, pipe the Mounted Vanilla Ganache on each plate (200g per Baba). Place an OPALYS Triangle on top of each Baba. Finish by adding fresh raspberries on top of the Ganache.