EXOTIC BABA

for 15 individual cakes

 Exotic Baba
for 15 individual cakes

SPECIAL BABA PUNCH

Ingredients Total weight: ~ 3065 g 100%

• Sugar 900 g 29%

• Lemon zest 10 g <1%
• Water 525 g 17%
• Yuzu juice 250 g 8%
• Orange juice 275 g 9%
• Pineapple juice 525 g 17%
• Grapefruit juice 240 g 8%
• Passion fruit puree 240 g 8%
• Rum 100 g 3%
• Vanilla 1 pod <1%
• Cinnamon stick 1 pc <1%

1. Place sugar, lemon zest, water, yuzu juice, orange juice, pineapple
juice, grapefruit juice, passion fruit puree, vanilla seeds, as well as
the pod itself, and a cinnamon stick into a saucepan and bring the
mixture to a boil.

2. Transfer the syrup to a plastic container and let it cool down.

3. Once the syrup has cooled down, add the rum and mix.

4. Place the punch in the fridge and leave it for an hour to infuse.

5. Strain the mixture before using.

BABA DOUGH

Ingredients Total weight: ~ 661 g 100%

• Butter 82% 140 g 21%

• Sea salt 4g <1%
• Sugar 60 g 9%
• Whole eggs 186 g 28%
• Fresh yeast 35 g 5%
• All-purpose flour 236 g 36%
• Special Baba punch

1. Mix the yeast with the eggs, then add the flour, sugar and sea salt
and mix for 10–12 minutes in a mixer with the hook attachment at
high speed until the dough becomes smooth.

2. Add the pieces of cold butter and mix for another 10 minutes at
high speed until the dough becomes homogeneous and flexible.
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 Exotic Baba
for 15 individual cakes

BABA DOUGH

3. Let the Baba dough rest for 10 minutes. After this, transfer the
dough to a piping bag and fill the Savarin mold with it (use 30–40 g
per cavity).

4. Place the mold in the proofer and let it proof for 60 minutes at
26 °C / 79 °F.

5. Cover the Savarin mold with a perforated silicone mat and two
baking trays to avoid any deformation while baking.

6. Bake Baba cakes in the oven, preheated to 155 °C / 311 °F, for
20 minutes, minding the peculiarities of your oven.

7. Remove the trays and the silicone mat, and bake the individual
cakes for another 5–8 minutes.

8. Leave the baked Baba cakes at room temperature for at least

12 hours to dry.

9. After they become dry, dip each Baba cake into the punch so that
it is completely soaked. It will take about 10 minutes.

WHITE CHOCOLATE AND

VANILLA WHIPPED GANACHE

Ingredients Total weight: ~ 677 g 100%

• Whipping cream 35% (1) 200 g 29%

• White chocolate 35% 135 g 20%
• Inverted sugar/honey 20 g 3%
• Glucose/corn syrup 20 g 3%
• Whipping cream 35% (2) 300 g 44%
• Vanilla ½ pod <1%
• Lemon zest 2g <1%

1. Place the whipping cream (1), lemon zest, vanilla seeds, glucose
syrup and inverted sugar in a saucepan and bring it to a boil.

2. Transfer white chocolate to a measuring cup, pour the hot cream

mixture over the chocolate and process the mixture with a hand
blender until smooth.

3. Add the cold cream (2) to the emulsion and mix with a spatula until
smooth and homogeneous.

4. Cover the ganache with cling film and place it in the fridge for
10 hours to stabilize.
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 Exotic Baba
for 15 individual cakes

PINEAPPLE MARMALADE

Ingredients Total weight: ~ 531 g 100%

• Fresh pineapple 480 g 90%

• Lemon juice 18 g 3%
• Cornstarch 7g 1%
• Passion fruit puree 25 g 5%
• Vanilla ½ pod <1%
• Lemon zest 1g <1%

1. Cut the fresh pineapple into small cubes.

2. In a separate bowl combine cornstarch with lemon juice.

3. Fry the pineapple cubes in a saucepan until golden. Add the

cornstarch and lemon juice mixture, passion fruit puree, lemon zest
and vanilla seeds, bring everything to a boil.

4. Transfer the marmalade to a clean bowl, cover it with cling film

and place it in the fridge for a few hours or in the freezer for a few
minutes until it reaches 3–4 °C / 37–39 °F.

NEUTRAL GEL

Ingredients Total weight: ~ 525 g 100%

• Absolu cristal Valrhona 500 g 95%

• Water 25 g 5%

1. Pour the Absolu Cristal and water into a saucepan. Bring the
mixture to a boil, constantly mixing, and wait until the neutral gel
completely dissolves.

2. Use the gel at 80 °C / 176 °F.

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 Exotic Baba
for 15 individual cakes

CHOCOLATE DECORATION

Ingredients

• White chocolate 33% 300 g

1. Melt the white chocolate to 40–45 °C / 104–113 °F over a

water bath.

2. Pour the white chocolate into a bowl and temper it by pouring out
three quarters of the chocolate onto a chilled work surface and
cooling it to 25–26 °C / 77–79 °F. Then transfer the chocolate
back into the bowl with the remaining chocolate so it is around
27–28 °C / 81–82 °F.

3. Pour the tempered chocolate onto the guitar sheet and spread in
an even thin layer using an offset spatula.

4. Wait a few minutes until chocolate becomes matte. Cover the

chocolate with parchment paper, place a cutting board or baking
tray on top and let the decoration crystallize at room temperature
at 18–20 °C / 64–68 °F for about 12 hours.

5. After the chocolate has completely crystallized, break it into

beautiful chocolate pieces.

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 Exotic Baba
for 15 individual cakes

ASSEMBLY

Ingredients

• Soaked Baba cakes

• Neutral gel
• Stabilized white chocolate and vanilla ganache
• Chilled pineapple marmalade
• Chocolate decoration
• Cocoa powder Sufficient quantity

1. Warm the neutral gel to 80 °C / 176 °F and cover the Baba cakes
with it, using a pastry brush or spray gun.

2. Place the pineapple marmalade in the center of the Baba cakes,

30 g per cake.

3. Put the ganache in a bowl of a stand mixer and whip it into a

creamy and pipeable texture. Be careful not to overwhip the
ganache, otherwise, it will turn grainy and will have an unpleasant
greasy mouthfeel.

4. Transfer the whipped ganache to a piping bag fitted with a round

cutter d=20 mm and pipe domes on top of each individual cake.

5. Dust the whipped ganache domes with some cocoa powder and
decorate them with chocolate decoration.

6. Store the finished Baba in a closed container at room temperature

(around 20 °C / 68 °F) for up to 72 hours.

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