Recipe THE CHEF’S RUM BABA - Professionals
www.remycointreaugastronomie.com
Preparation steps: baba dough, baba syrup, whipped vanilla ganache, apricot glaze, from the recipe of MOF pastry chef Arnaud Larher
Ingredients
- 124 g flour type 45
- 99 g eggs
- 21 g yeast
- 31 g caster sugar
- 73 g unsalted butter
- 2 g fine sea salt
- 1,500 g mineral water
- 75 g caster sugar
- 3 vanilla pods
- 15 g lemon zest
- 36 g orange zest
- 75 g pineapple purée
- 150 g Mount Gay® rum 55% vol.
- 350 g cream
- 16 g trimoline (inverted sugar)
- 2 vanilla pods
- 66 g granulated sugar
- 5.5 g of 200 bloom gelatine powder
- 35 g cold water
- 161 g white chocolate (35%)
- 612 g cream
- 330 g apricot purée
- 165 g water
- 1 g citric acid
- 10 g 805 pectin
- 165 g sugar
- 330 g sugar
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