CARAMEL CHOCOLATE BABA
 

CARAMEL CHOCOLATE BABA

An original recipe from L'École Valrhona
Yield: Makes 25-30 Babas
Difficulty: Medium
 

INGREDIENTS

CHOCOLATE BABA DOUGH:
40g milk
10g heavy cream 36%
35g CARAÏBE 66% DARK CHOCOLATE
85g eggs
10g sugar
2g salt
11g fresh yeast
135g pastry flour
40g butter

VANILLA SYRUP:
550g water
300g sugar
3 beans NOROHY MADAGASCAR VANILLA BEANS

GUANAJA 70% CRÉMEUX:
125g milk
125g heavy cream 36%
50g egg yolks
25g sugar
2.5g gelatin sheet
100g GUANAJA 70% DARK CHOCOLATE

CHOCOLATE & CARAMEL CRÉMEUX:
220g sugar
30g glucose
100g butter
360g heavy cream 36%
160g CARAMELIA 36% MILK CHOCOLATE

 

INSTRUCTIONS

 
CHOCOLATE BABA DOUGH:
  • 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.
 
VANILLA SYRUP:
  • 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.
 
GUANAJA 70% CRÉMEUX:
  • 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.
 
CHOCOLATE & CARAMEL CRÉMEUX:
  • 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.
 
ASSEMBLY:
  • 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.