CARAMEL CHOCOLATE BABA
CHOCOLATE BABA DOUGH:
10g heavy cream 36%
35g CARAÏBE 66% DARK CHOCOLATE
11g fresh yeast
135g pastry flour
3 beans NOROHY MADAGASCAR VANILLA BEANS
GUANAJA 70% CRÉMEUX:
125g heavy cream 36%
50g egg yolks
2.5g gelatin sheet
100g GUANAJA 70% DARK CHOCOLATE
CHOCOLATE & CARAMEL CRÉMEUX:
360g heavy cream 36%
160g CARAMELIA 36% MILK CHOCOLATE
- 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.