Recipe MOUNT GAY EXOTIC BABA - Professionals

Ingredients

• 56 g flour T55 gruau
• 56 g flour T65
• 1.3 g salt
• 35 g butter
• 2.5 g frozen dry yeast
• 8 g honey
• 126 g eggs
• 391 g water
• 170 g sugar
• 3 g Madagascar vanilla bean
• 65 g passion fruit puree
• 196 g mandarin puree
• 7 g lime zest (Use a knife to peel potato)
• 7 g orange zest (Use a knife to peel potato)
• 39 g Mount Gay® Rum 55%
• 341 g passion fruit puree
• 68 g sugar
• 5.1 g NH pectin
• 12 g passion fruit seed (optional)
• 113 g cream (35% fat) (1)
• 5 g Madagascar vanilla bean
• 38 g sugar
• 1.7 gelatin 200 bloom
• 75 g mascarpone
• 263 cream (35% fat) (2)
• 18 g baba dough
• 50 g citrus baba syrup
• 25 g passion fruit nappage for baba
• 30 g vanilla chantilly