Baba Story | Valrhona Chocolate

Name: Baba Story | Valrhona Chocolate
Ingredients: 90g whipping cream 35%; 160g milk; 8g salt; 40g caster sugar; 40g bakers’ yeast; 535g all-purpose flour; 270g whole eggs; 160g dry butter 84%; 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%; 1 mango; 1/2 pineapple; 1/2 lime zested

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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

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