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Baba in Red and White
Made with Opalys 33%
Recipe calculated for 6 people.
6 stepsRecipe Step by Step
Baba dough
40g fresh yeast
190g eggs
250g oat flour
60g sugar
5g fleur de sel
150g butter
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.
Raspberry baba syrup
900g sugar
3ea vanila beans
10g lemon zest
1000g water
1050g raspberry juice
Raspberry apple marmelade
400g raspberry purée
200g green apple purée
100g glucose
100g sugar
5g pectin nh
5g gelatin
200 granny smith apple (diced)
Add the diced apple and bring to a boil again. Pour into a flexipan frame (60x40cm). Freeze.
Vanilla mounted ganache
200g whipping cream
1ea vanilla bean
1g lemon zest
20g invert sugar
20g glucose
150g OPALYS 33%
300g whipping cream
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.
ABSOLU CRISTAL SPRAY GLAZE
500g ABSOLU CRISTAL NEUTRAL GLAZE
25g water
Use immediately at around 80°C (176°F).
opalys 33% decoration
500g OPALYS 33%
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.