Recipe Exotic Baba Savarin

For
20 persons

To prepare this dish

Ingredient list: For the savarin
1.2 kg baba dough; For the syrup and soaking the babas
750 g water
550 g granulated sugar
350 g passion fruit pulp
20 babas secs
1.5 kg rum
200 g neutral glaze; For the chantilly passion
1 kg passion fruit pulp
3 kg mangos
20 g Extra Virgin olive oil
200 g lemon juice
1 kg Sublime, Cream with Mascarpone
80 g granulated sugar
1 zest limes

1
For the savarin
Butter the savarin moulds. Shape the baba dough into 25 g balls, 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 8 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 3 minutes at 180 °C (356 °F) to brown them. Take the out and leave them to cool.
2
For the syrup and 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.
3
For the chantilly passion

Brunoise (finely dice) the mangos. Caramelise half of the diced mangoes in the olive oil and lemon juice. Deglaze with the passion fruit pulp. Leave to cool. Fill the centre of each baba with the mixture. Make the chantilly with Elle & Vire® Sublime, Cream with Mascarpone and sugar. Using a bag fitted with a star piping nozzle, create a rose shape to cover the centre of the baba. Sprinkle with the remaining diced mangos and add a light sprinkling of lime zest to decorate. Serve at room temperature.