Recipe BLOOD ORANGE BABA - Professionals
www.remycointreaugastronomie.com
Preparation steps: baba dough, syrup, blood orange glaze, basic chantilly and assembly, from Aurélien Trottier's recipe
Ingredients
- 110 g water
- 10 g salt
- 20 g sugar
- 40 g fresh yeast
- 430 g flour
- 350 g eggs
- 170 g butter
- 2 300 g water
- 1 400 g sugar
- 200 g Cointreau® 60% vol.
- 315 g blood orange purée
- 60 g passion fruit purée
- 190 g water
- 5 g citric acid
- 7,5 g pectin 805
- 190 g sugar (1)
- 375 g sugar (2)
- 10 g Cointreau® 60% vol.
- 500 g cream
- 50 g mascarpone
- 35 g icing sugar
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