Clementine Cointreau-rum baba | Le Royal

Name: Clementine Cointreau-rum baba | Le Royal
Ingredients: 30 g yeast; 65 g milk; 500 g T55 flour; 10 g salt; 45 g sugar; 400 g eggs; 125 g melted butter; 500 g water; 300 g sugar; 200 g orange juice; 100 g yellow lemon juice; 200 g Cointreau; 600 g mandarin puree; 50 g yellow lemon juice; 90 g sugar; 5 g Glazing stabilizer; 18 g NH pectin; 90 g egg yolks; 140 g butter 82% fat; 220 g milk; 30 g orange concentrate; 11 g glucose; 390 g CW2NV; 500 g 35% fat liquid cream; 20 g gelatin mass; 120 g egg yolks; 264 g caster sugar; 336 g softened butter; 400 g T45 flour; 4 g salt

www.barry-callebaut.com

Clementine Cointreau-rum baba

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