Servings: 10 each
Equipment
- Stand Mixer
- Mixing Bowl
- Piping Bag
- Silicone Ball-Shaped Mold
- Baking Sheet
- Oven
- Stovetop
- Sieve
- Whisk
Ingredients
Fusion Rum Baba Dough
- 84 g Butter (unsalted)
- 348 g Plain White Sugar
- 14 g Acacia Honey
- 3 g Salt
- 314 g Eggs
- 14 g Fresh Yeast
- 24 g Cocoa Butter (melted)
Exotic Passion Fruit Syrup
- 578 g Water
- 256 g Granulated Sugar
- 100 g Passion Fruit Puree
- 22 g Vanilla Beans (dried)
- 22 g Lime Zest
- 22 g Lemon Zest
Fusion Rum Whipped Ganache
- 227 g Whipping Cream
- 14 g Hydrated Gelatin
- 114 g Valrhona Opalys 33% White Couverture Chocolate Feves
- 19 g Prova Gourmet Fusion Rum Flavored Cocoa Butter
- 227 g Whipping Cream
Exotic Fruit Glaze
- 209 g Mango Purée
- 179 g Passion Fruit Puree
- 96 g Caster Sugar
- 63 g Allez Belgian Glucose Syrup
- 42 g Water
- 6 g Pectin NH Nappage
- 6 g Caster Sugar
Decoration
- 10 g Lime Zest
- 10 g Lemon Zest
- 10 g Atsina Cress
Instructions
Fusion Rum Baba
- Cut butter into pieces and place in the bowl of a stand mixer along with the flour, honey, and salt. Place in freezer for 30 minutes.
- Add half the amount of eggs, the yeast, and melted 24 g Cocoa Butter. Knead on the second speed setting, gradually adding the remaining eggs, until the dough pulls away from the edges of the bowl. Dough should be 75°F once kneaded.
- Transfer dough to a piping bag and pipe into silicone ball-shaped molds and leave it to rise for 1 hour.
- Bake, with the mold placed between 2 baking sheets, at 320°F for 20 minutes. Remove babas from molds and bake for an additional 5 minutes to brown.
Exotic Passion Fruit Syrup
- Boil all ingredients, including the 22 g Vanilla Beans, together in a saucepan.
- Cool syrup to 140°F and immerse babas. Leave to soak overnight.
Fusion Rum Whipped Ganache
- Heat the first quantity of cream and add hydrated gelatin.
- Pour over 114 g Valrhona Opalys 33% White Couverture Chocolate Feves and 19 g Prova Gourmet Fusion Rum Flavored Cocoa Butter and mix whilst adding the second quantity of cream.
- Strain through a chinois and set aside overnight.
- Whisk in a mixer and place in a piping bag with a fluted tip.
Exotic Fruit Glaze
- Heat the fruit purées with first amount of caster sugar, 63 g Allez Belgian Glucose Syrup, and water.
- Mix the pectin NH and second amount of caster sugar in a small bowl. Add to heated fruit mixture when it reaches 104°F.
- Bring mixture to a boil and cook for 1 minute. Stir and chill.
- Drain babas from syrup on a rack. Heat glaze to 113°F and glaze babas one at a time.
Decoration
- Pipe Fusion Rum whipped ganache on the glazed babas.
- Finish with zests and a little atsina cress.Enjoy!
Notes
Check out the video below to see the final product courtesy of Prova!
https://www.instagram.com/prova_gourmet/reel/CwYB_XRI6rb/