Recipes
Combine the cream, whole egg yolks and sugar and heat to 82°C to prepare the custard.
Add the gelatine mass, stir until it melts and pour over the mascarpone.
Mix with a hand blender.
Transfer the mixture to a syphon, load with two CO2 cartridges and shake well.
Store at 4°C until ready to use.
Put into a cutter the flour, the eggs, salt, sugar, the cold butter and the yeast and mix everything for about a minute.
Allow the dough to triple in volume.
When the mass has risen action the cutter to deflate it.
Put into a piping bag and put inside a sphere mold 25 g of dough.
Let rise at 28°C and bake in the oven 180°C by pressing for 15 minutes.
While it’s baking, cover the mold with a micro-perforated silicon mat and a grid.
Boil 1000 g of water and 750 g of sugar.
Weigh out 500 g and add the coffee.
Soak the baba spheres in the imbibing syrup when it has cooled to 70°C.
Bring the milk, honey, dextrose, stabilizer and vanilla to the boil.
Pour the mixture over the previously combined yolks and sugar and cook to 82°C.
Remove from the heat, strain and pour over the mascarpone.
Mix well with a hand blender.
Refrigerate for 10 hours at 4°C then churn the ice cream.
In a stand mixer using the paddle, cream the butter and add the remaining ingredients with the machine running.
When the mixture forms a dough, work through a coarse sieve and spread onto a baking tray.
Place in the freezer until hardened, then bake at 150°C until golden brown.
Place the baba in the center of the dish.
Top with a scoop of ice cream.
Sprinkle some of the cocoa hazelnut streusel around.
Cover with mascarpone foam.
Prepare the finishing touch by sifting cocoa powder over the top of the chocolate “tiramisu” decorative disk and place it on top of the mascarpone foam.
