Valrhona Baba in Red and White
Servings: 6 People
Equipment
- Mixer
- Mixing Bowl
- Refrigerator
- Stovetop
- Flexipan Frame 60x40cm
- Sieve
- Rolling Pin
- Triangle Cutter
- Baking Tray
- Piping Bag
- Greased Mold
- Oven
- Saint Honoré Nozzle
Ingredients
Baba Dough
- 40 g Fresh Yeast
- 190 g Eggs
- 250 g Oat Flour
- 60 g Granulated Sugar
- 5 g Fleur de Sel
- 150 g Butter
Raspberry Baba Syrup
- 900 g Granulated Sugar
- 3 each Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (8oz)
- 10 g Lemon Zest
- 1000 g Water
- 1050 g Raspberry Juice
Raspberry Apple Marmelade
- 400 g Raspberry Puree
- 200 g Green Apple Puree
- 100 g Allez Belgian Glucose Syrup
- 100 g Granulated Sugar
- 5 g Pectin NH
- 5 g Gelatin
- 200 each Granny Smith Apples (Diced)
Vanilla Mounted Ganache
- 200 g Whipping Cream
- 1 each Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (8oz)
- 1 g Lemon Zest
- 20 g Invert Sugar
- 20 g Allez Belgian Glucose Syrup
- 150 g Valrhona Opalys 33% White Couverture Chocolate Feves
- 300 g Whipping Cream
Absolu Cristal Spray Glaze
- 500 g Absolu Cristal Spray Glaze
- 25 g Water
Opalys 33% Decoration
Instructions
Baba Dough
- 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.
Raspberry Baba Syrup
- Bring sugar, 3 each Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (8oz), lemon zest, water, and raspberry juice to a boil. Reserve in refrigerator.
Raspberry Apple Marmelade
- Heat the apple purée, raspberry purée, 100 g Allez Belgian Glucose Syrup, 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.
Vanilla Mounted Ganache
- Bring the smaller quantity of cream to a boil with the split and scraped 1 each Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (8oz), 20 g Allez Belgian Glucose Syrup, invert sugar and lemon zest. Leave to infuse for 8 minutes and then strain.
- Slowly pour the hot liquid onto the melted 150 g Valrhona Opalys 33% White Couverture Chocolate Feves 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
- Bring the Absolu Cristal to a boil with the water, then blend.
- Use immediately at around 80°C (176°F).
Opalys 33% Decoration
- Spread out 500 g Valrhona Opalys 33% White Couverture Chocolate Feves 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 n the oven for 5 to 8 more minutes at 155°C (311°F), then 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.
- Enjoy!