BY ÉCOLE BELLOUET CONSEIL

VANILLA
BABA AU RHUM

See pictures

Ingredients

Baba paste
250 g flour
10 g sugar
5 g salt
15 g fresh yeast
50 g water
150 g eggs
80 g melted butter

Soaking syrup
1500 g water
675 g sugar
220 g rum 60°
40 g
Prova Gourmet Bourbon vanilla extract 200EGR

Vanilla Mascarpone chantilly
700 g cream
100 g mascarpone
50 g
Prova Gourmet vanilla sugar
5 g Prova Gourmet Bourbon vanilla extract 200EGR

Preparation

Baba paste
Using a hand whisk, combine in the mixing bowl, the fresh yeast and water then the flour, sugar, salt and eggs. Continue the mixing with the paddle attachment. Once well combined together, add the melted butter. For individual savarins, it is not necessary to give body to the paste and therefore make it easier to fill the individual moulds. Pipe the paste with a piping bag and plain nozzle into "flexipan" savarin moulds of 7 cm in diameter. Allow the babas to develop in a hot box at 28°C then bake in a fan forced oven at 170°C for 25 to 30 min. A baba should be dry in order to absorb the soaking syrup.

Soaking syrup
Bring to the boil the water and the sugar then add the rum and the vanilla extract. Stock for the soaking of the babas.

Vanilla mascarpone chantilly
Combine all ingredients together then whisk together in a mixing bowl and use immediately.

Assembly and finishing
Dip the babas in the soaking syrup at 50°C. Make sure that the babas are soaked through completely as this will be noted when tasting. Allow the babas to drain then brush with a hot apricot glaze to give them a brilliant shine. Pipe a rosace of the vanilla mascarpone chantilly onto each baba with a piping bag fitted with a star nozzle.

Associated products

These recipes could be
of an interest

VIENARABICA
Laurent DUCHÊNE
MOF
Discover
COLOMBIAN COFFEE
RELIGIEUSE
Laurent DUCHÊNE
MOF
Discover
INTENSE COLOMBIAN
ARABICA COFFEE TART
André Loutsch
Discover
VANILLA &
CITRUS CAKE
École Bellouet Conseil
Discover
VANILLA
MACARON
École Bellouet Conseil
Discover
BOURBON VANILLA
CRÈME BRÛLÉE
École Bellouet Conseil
Discover
LIKE
A TART
École Bellouet Conseil
Discover
SAINT-HONORÉ
WITH VANILLA FROM TAHITI
Ecole Bellouet Conseil
Discover
INTENSE COLOMBIAN
ARABICA COFFEE TART
André Loutsch
Discover
VANILLA
FLAN PÂTISSIER
École Bellouet Conseil
Discover
MILLEFEUILLE WITH
MADAGASCAR VANILLA
École Bellouet Conseil
Discover
VANILLA
ECLAT
Yann Brys
MOF
Discover
LA DÉLICIEUSE
École Bellouet Conseil
Discover
VANILLA
FLAN PÂTISSIER
École Bellouet Conseil
Discover
VANILLA &
CITRUS CAKE
École Bellouet Conseil
Discover
PASSIONATELY
VANILLA
École Bellouet Conseil
Discover
ARABICA COFFEE
ÉCLAIR
Laurent DUCHÊNE
MOF
Discover
CAKE WITH VANILLAS
FROM AROUND THE WORLD
André Loutsch
Discover
COFFEE TART
WITH NUTS
Laurent DUCHÊNE
MOF
Discover
THE MADAGASCAR
VANILLA ÉCLAIR
École Bellouet Conseil
Discover
PROFITEROLES
WITH VANILLA ICE CREAM
École Bellouet Conseil
Discover
SAINT-HONORÉ
WITH VANILLA FROM TAHITI
Ecole Bellouet Conseil
Discover
VANILLA
MACARON
École Bellouet Conseil
Discover
Receive the latest news from Prova Gourmet
and exclusive contents : recipes, chefs interviews, tutorials…