Recipe Exotic Babas

To prepare this dish

Ingredient list

Baba batter

500 g flour
20 g fine sugar
10 g salt
30 g fresh yeast
100 g water
300 g eggs
160 g Elle & Vire gourmet butter 82% fat

Soaking syrup

1000 g water
450 g fine sugar
150 g passion fruit puree
150 g rum

Sublime vanilla cream

250 Sublime, Cream with Mascarpone
30 g icing sugar
0,5 vanilla pods

Assembly and presentation

rum
neutral glaze
fresh fruits

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Baba batter

   In the mixer fitted with the paddle attachment, mix the fresh yeast and water and then add the flour, granulated sugar, salt and eggs. Knead all the ingredients. When mixed well, add the melted butter. Pipe into savarin Flexipan® moulds. (One recipe makes enough for one baking sheet). Let rise in the moulds and cook for 25 to 30 mn in a convection oven at 170°C. 

2. 2

   Soaking syrup

   Bring to a boil and then add the rum*. Set aside to soak the babas. 

   *optional

3. 3

   Sublime vanilla cream

   Cut the vanilla bean and scrape out into the cream. In an electric mixer fitted with the whisk attachment, mix all the ingredients together until stiff. Store in the refrigerator in a stainless steel bowl. 

4. 4

   Assembly and presentation

   If possible, bake the savarins the day before soaking. Heat up the baba soaking syrup to about 50°C. Immerse the savarins and make sure they are thoroughly soaked. Soaking the babas is the most important step. Drain the savarins, pour a little rum over them, coat them with neutral glaze and pipe a dollop of Sublime vanilla cream on top. Decorate with fresh fruit on top. 

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