CARAMEL CHOCOLATE BABA

INSTRUCTIONS

• Heat the milk and cream together.

• Combine with the Caraïbe 66% to make an emulsion.

• Warm the eggs and dissolve the sugar, salt and fresh yeast. Incorporate the sifted flour.

• Knead the dough gently, without allowing it to rise too much.

• Add the ganache to the dough and keep kneading gently.

• Pour the butter, melted to 115°F (45°C), onto the dough, but do not mix.

• Cover with a cloth.

• Keep at a constant temperature of 80°F (27-28°C) for 15-20 minutes until the butter sinks under the dough.

• Use a spatula to homogenize the dough and fill the baba molds.

• Leave to rise again.

• Bake for a few minutes at 390°F (200°C) so the dough starts to rise evenly.

• Bring the temperature down to 340-350°F (170-175°C) and continue to bake for 8 to 10 minutes.

• Bring the water and sugar to a boil.

• Infuse the vanilla for 15 minutes, then strain.

• Once cooled, put the babas in a dish and cover with syrup.

• After 15 minutes, turn over the babas and refrigerate overnight in the syrup.

• Warm the milk and cream on a medium heat.

• Use a whisk to mix (but not beat) the egg yolks and sugar.

• Pour the hot milk and cream into this mixture, stirring all the while.

• Decant into a saucepan on a low heat.

• Stir gently until the cream thickens slightly and sticks to the back of the spatula. Use a thermometer to check the temperature is at 180°F (82°C).

• Take the pan off the heat and filter any lumps out of your crème anglaise.

• Add the rehydrated gelatin.

• Gradually combine the crème anglaise with the melted chocolate until it has a smooth, glossy, elastic texture.

• Mix using an immersion blender to form a perfect emulsion and ensure a smooth crémeux.

• Cover the surface with plastic wrap and store in the refrigerator.

• Make a dry caramel using the sugar and glucose, then gradually add in the butter and hot cream.

• Gradually combine the caramel with the melted chocolate to make a ganache.

• Mix using an immersion blender to make a perfect emulsion.

• Leave to set in the refrigerator overnight before use.

• Steep the babas in the cold syrup overnight.

• The next day, leave the babas on a rack until they are thoroughly drained.

• Fill the babas’ (hollowing out the inside) with Guanaja 70% crémeux.

• Use a piping bag with an 8mm nozzle to pipe out an attractive spiral of chocolate and caramel crémeux.

• Temper some dark chocolate using the tempering instructions on the packet.

• Make some 2cm chocolate button decorations.

• Put a button on each baba and finish off with a dab of caramel crémeux.