Clementine Cointreau-rum baba
This recipe was crafted during a live tutorial at Callebaut Chocolate Academy, starring chef Ryan J. Stevenson. Here you can find the link to the video, in order to practice while listening to chef Ryan's indications: https://www.youtube.com/watch?v=Adv08hwQqJk
- Level:
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Difficult
Baba paste
Ingredients: Baba paste
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1.1 ozyeast
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2.3 ozmilk
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1.1 lbT55 flour
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0.4 ozsalt
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1.6 ozsugar
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14.1 ozeggs
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4.4 ozmelted butter
Preparation: Baba paste
- Dissolve the fresh yeast in warm milk and pour on the mixing tank.
- Mix the flour to make a Paste, then add salt and sugar.
- Add the eggs little by little until a smooth and elastic homogeneous dough is obtained.
- Then do the same with the butter.
- Do a break time : 30 to 40 minutes.
- Put the dough in the molds (shown in the video tutorial) and let it double in volume.
- Bake at 190 ° C in oven.
Baba syrup
Ingredients: Baba syrup
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1.1 lbwater
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10.6 ozsugar
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7.1 ozorange juice
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3.5 ozyellow lemon juice
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7.1 ozCointreau
Preparation: Baba syrup
- Make boil water, sugar, orange juice and lemon juice together.
- Add the alcohol at the end.
Mandarin cream
Ingredients: Mandarin cream
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1.3 lbmandarin puree
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1.8 ozyellow lemon juice
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3.2 ozsugar
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0.2 ozGlazing stabilizer
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0.6 ozNH pectin
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3.2 ozegg yolks
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4.9 ozButter 82% fat
Preparation: Mandarin cream
- Mix the sugar with the pectin and stabilizer.
- Add the egg yolks.
- Bake at 82 ° C, then add the butter.
Mandarin whipped Ganache
Ingredients: Mandarin whipped Ganache
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7.8 ozmilk
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1.1 ozorange concentrate
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0.4 ozglucose
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1.1 lb35% fat liquid cream
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0.7 ozgelatin mass
Preparation: Mandarin whipped Ganache
- Heat the milk with the concentrate and glucose.
- Melt chocolate and gelatin in the syrup then add the cream and let cool 24H.
- Whip and use the Mandarin Ganache
Breton shortbread
Ingredients: Breton shortbread
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4.2 ozegg yolks
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9.3 ozcaster sugar
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11.9 ozsoftened butter
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14.1 ozT45 flour
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0.1 ozsalt
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0.6 ozBaking powder
Preparation: Breton shortbread
- Mix the egg yolks and sugar. Add the butter and mix again.
- Stir in the flour, salt, baking powder and mix until you obtain a homogeneous paste.
- Bake at 160 ° C during 15 minutes
Gold glazing
Ingredients: Gold glazing
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2.2 lbmandarin puree
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5.9 ozwater
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2.2 lbsugar
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2.2 lbglucose
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1.0 lbgelatin mass
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1.3 lb
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1.1 lbmirror glaze
Preparation: Gold glazing
- Boil the mashed mandarin, water, sugar and glucose up to 105 ° C.
- Pour over the W2 chocolate and gelatin and mix well, then add the neutral mirror glaze, mix and boil up to 105°C
- Use the Gold glazing at 40°C Finishing: use a cling film to make a mold for the Clementine Cointreau-rum Baba, as shown in the tutorial video.
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