Recipe CARIBBEAN BABA - Professionals

Ingredients

• 155 g flour T45
• 2 g salt
• 52 g butter (82% fat content)
• 187 g eggs
• 6 g fresh yeast
• 6 g honey
• 2 000 g water
• 400 g saccharose
• 10 g of lemon zest
• 10 g of orange zest
• 4 g Tonka beans
• 30 g lemon grass
• 10 vanilla pods
• 200 g Mount Gay® rum 55% vol.
• 10 g lime zest
• 310 g pineapple cut into small dices (brunoise)
• 30 g honey
• 1 g NH pectin
• 8 g brown sugar
• 1 vanilla pod
• 30 g lemon juice
• 483 g cream (35% fat content)
• 3 g of 200 Blooms gelatin powder
• 15 g water for gelatine
• 97 g white chocolate 32%
• 50 g Mount Gay® rum 55% vol.
• 200 g basic neutral gel
• 40 g passion puree
• Yellow water soluble colorant
• 40 g water