Baba Oabika | Valrhona Chocolate

Baba Oabika | Valrhona Chocolate

www.valrhona.com

PREPARATION Prepare the whipped ganache and shortcrust pastry. Place about 24g of the baba dough in each mold, leave it to rise to 3/4 of the mold and the

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Ingredients

  • oughly mix together the flour, eggs, baking powder and fleur de sel.
  • 1.5L Mineral water
  • 220g Brown sugar
  • 300g OABIKA
  • 210g Heavy cream 36%
  • 20g Invert sugar
  • 20g Glucose DE 35/40
  • 150 g OPALYS 33%
  • 320g Heavy cream 36%
  • 2g Tahiti vanilla bean
  • 25g Aged rum
  • 450g ABSOLU CRISTAL NEUTRAL GLAZE
  • 45g Mineral water

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