Baba Story | Valrhona Chocolate
Put 200 g of baba mix in each longuet mold and leave to prove a second time in a drying oven. Once cooked, place the babas in a candissoire with the Tropica
Ingredients
- 100g mango puree
- 150g passion fruit puree
- 150g fresh pineapple juice
- 100g soft brown sugar
- 2 vanilla bean
- 800g mineral water
- 225g whipping cream 35%
- 25g glucose syrup
- 25g invert sugar
- 200g TAINORI 64%
- 450g whipping cream 35%
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