Recipe Christmas logs : Exotic baba savarin

To prepare this dish

Ingredient list

Baba dough

250 g flour
15 g sugar
5 g salt
15 g fresh yeast
70 g water
2 eggs
75 g Elle & Vire gourmet butter 82% fat

Pistachio Joconde

105 g icing sugar
145 g almond powder
40 g flour
190 g eggs
30 g Elle & Vire gourmet butter 82% fat
130 g egg whites
80 g sugar
40 g pistachio paste

Crunchy coconuts

160 g grated coconut
30 g icing sugar
65 g cocoa butter
320 g white chocolate

Baba syrup (2.5 kg)

1300 g water
800 g granulated sugar
525 g passion fruit pulp

Soaking the babas

3 babas
2 500 g baba syrup
250 g rum
300 g neutral glaze

Mango jelly

140 g passion fruit pulp
500 g chopped mango
290 g mango pulp
2 vanilla pods
5 g fresh mint
10 g pectin NH
90 g sugar
10 g gelatine

Assembly

1000 g Sublime, Cream with Mascarpone
80 g granulated sugar
lime zests

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Baba dough

   Shape the baba dough into a silicon mould ( 23,5 X4 X4) scale at 140 gr each, then spread them in the savarin moulds using your hands. Let them rise in the proofer at 30°C (86°F) for 20_minutes, until the dough has slightly less than doubled in volume. Pre-heat the oven to 200°C (392°F), no steam. Put the babas in the oven at 180°C (356°F) and leave them to cook for 12 minutes (turn the trays halfway through cooking). Take them out of the oven, remove them from the moulds and put them back in the oven on a baking tray for 5 minutes at 180°C (356°F) to brown them. Take the out and leave them to cool. 
2. 2

   Pistachio Joconde

    Mix the eggs, icing sugar, almonds powder, pistachio paste and flour. Add the whipped egg whites stiffened with the granulated sugar, and finally the melted butter. Spread the biscuit on the Silpat, Cook in a fan oven at 200°C (392°F), for 7 to 8 min. Remove from the hot baking tray as soon as it’s baked

3. 3

   Crunchy coconuts

   Mix the grated coconuts and icing sugar, roasted in an oven until golden brown. In the meantime, melt the white chocolate and cacao butter. Spread on top of the joconde biscuit.

4. 4

   Baba syrup (2.5 kg)

   Realise the syrup. 
5. 5

   Soaking the babas

   Put the babas to soak in the syrup for 20 minutes, then strain for 20 minutes, before resoaking them in the syrup, this time with the rum added in advance. Put them in the chiller for 10 minutes, then apply the neutral glaze to the babas with a brush and put them to one side on a rack.

6. 6

   Mango jelly

   Warm up both puree and the vanilla bean, at 40C° add the sugar and NH pectin mix together. Then add the diced mango and the fresh mint, Bring to boil, add the soak gelatine, pour on top of the joconde biscuit, freeze it

7. 7

   Assembly

   When still frozen cut 10X25 cm. Place on top the soaked baba

   Make the chantilly with Elle & Vire® Sublime Cream with Mascarpone and sugar. Using a bag fitted with a St Honore nozzle, cover the Top of the baba as well as the side.

    Serve at room temperature.

Do you need help?

Do not hesitate to contact our chefs