Recipe for baba au rhum by chef Samuel Denis - Maé innovation
Chef SAMUEL DENIS shares his baba au rhum recipe made in our silicone pebble mould. Discover it here!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mae-innovation.com.
Ingredients
- 30 g fresh yeast
- 200 g milk
- 200 g eggs
- 80 g egg yolks
- 450 g flour
- 40 g sugar
- 10 g salt
- 100 g melted butter
- 1000 g water
- 500 g sugar
- 1 orange zest
- 1 yellow lemon zest
- 1 lime zest
- 1 vanilla pod
- 10 g glucose
- 5 g gelatin
- 30 g water
- 360 g white couverture chocolate
- 400 g cream
- 3 lime zests
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