Recipe of the month

ISLAND BABA

BABA DOUGH

• Warm water 35 g
• Baker yeast 15 g
• Flour 250 g
• Salt "fl eur de sel" 4 g
• Caster sugar 19 g
• Eggs 180 g
• Butter, softened 52 g

Dissolve yeast in water in a mixing bowl. Add flour, salt and sugar and mix on 1st speed with a paddle. Gradually add eggs and mix for 6 minutes. Gradually add butter and mix for another 2 minutes. Fill baba moulds and prove for 40 minutes. Bake at 170°C for 25 to 30 minutes. Unmould and dry at 100°C for 10 minutes.

BABA SYRUP

• Water 1,500 g
• Caster sugar 1,200 g
• Orange zests 3 pieces
• Lemon zests 3 pieces
• Vanilla beans 2 pieces
• Pineapple puree 300 g
• Water 1,500 g
• Old rum 450 g

Boil 1,500 g water, sugar, zests peeled with a vegetable peeler and cut and scraped vanilla bean. Cool mixture before adding pineapple puree and remaining 1,500 g water with rum. Soak babas at 40°C.

MANGO-PASSION FRUIT CREAM

• Mango puree 180 g
• Passion fruit puree 120 g
• Egg yolks 66 g
• Caster sugar 54 g
• Custard powder 24 g
• Butter 14 g
• Gelatin mass 22 g

MASCARPONE VANILLA CREAM

• Cream 500 g
• Vanilla bean 3 pieces
• Egg yolks 100 g
• Caster sugar 100 g
• Gelatin mass 49 g
• Mascarpone (Galbani) 500 g

Infuse cut and scrapped vanilla beans in cream. Heat cream with vanilla beans, pour onto egg yolks and sugar. Pour back into saucepan and cook to 85°C (crème anglaise). Add melted gelatin mass off the heat and strain before quickly cooling to 4°C. Whip cold with mascarpone and use immediately.

VANILLA DIAMOND SHORTBREAD

• Butter 110 g
• Caster sugar 50 g
• Vanilla powder 1 g
• Vanilla extract 1 g
• Salt "fleur de sel" 1 g
• Flour 160 g
• Enrobing sugar as needed

Cream butter with sugar, vanilla powder and extract and fleur de sel. Add flour without overworking the dough. Toll to 10 mm thick and cut cubes before rolling into sugar. Bake at 160°C for 12 minutes.

APRICOT GLAZE

• Apricot puree 500 g
• Water 250 g
• Caster sugar 250 g
• Pectin NH 12 g
• Caster sugar 500 g
• Lemon juice 6 g

Warm puree with water and add 250 g sugar mixed with pectin. Boil and add 500 g sugar before boiling for another 3 minutes. Finish with lemon juice.

ASSEMBLY

Heat soaking syrup to 40°C, soak savarins taking care to completely soak the cakes. Leave to drip before glazing with apricot glaze. Fill with mango-passionfruit cream. Pipe mascarpone cream with a star tip and garnish with diamond shortbread and gold leaf.