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baba au sake tropical vu de hautUn baba au saké vu décoré de chocolat blanc vu de facedécoupe de baba tropical au saké

Tropical baba with sake

Ingredients for 4 individual desserts

Savarin dough

  • 60g of T55 flour
  • 5g of honey
  • 1g of salt
  • 6g of milk
  • 5g of baker's yeast
  • 60g of eggs
  • 25g of room temperature butter

Savarin syrup

  • 250g of water
  • 100g of sugar
  • 25g of Umami sake
  • 30g of mango puree

Pineapple and mango cremeux

  • 135g of mango puree
  • 50g of pineapple puree
  • 50g of sugar
  • 10g of glucose (optional)
  • one pinch of salt
  • 35g of egg yolks
  • 1 teaspoon of sudachi juice or fresh lime juice and pinch of lime zest
  • 3g of gelatin sheets
  • 18g of unsalted butter

Mango coulis

  • 250g of mango puree
  • 50g of sugar
  • 25g of glucose
  • 6g of gelatin sheets
  • 6g of agar agar
  • a pinch of lime zest

Chantilly cream

  • 200g of cream
  • 1 tablespoon of powdered sugar
  • Dash of vanilla extract

You will need 1 pineapple and 2 mangos for this recipe.

Directions

  • Savarin dough

Add the softened room temperature butter to a small bowl and whisk. In a pan, add the milk and slightly heat so that it is warm but not hot. Then add the yeast and honey and whisk together. Whisk in the eggs and salt. Then add the flour and whisk till combined. Whisk in the butter. Add the mixture to a piping bag and pipe half way into 3 cm sphere molds. Place in a warm area about 30 degrees celsius for 30 minutes. After they have risen, bake for 10 minutes at 160C or until they have slightly browned.

  • Savarin syrup

Combine the water, sugar, and mango puree in a pan and bring to a boil. Add the sake and continue to boil for 30 seconds. Take off the heat and let cool slightly. When it is still warm, add the savarins and let them soak till they puff in size about 1-2 minutes. Remove them from the syrup and place on a tray lined with parchment and place in fridge to cool.

  • Mango and pineapple cremeux

Place the gelatin sheets in a bowl of water and place in the fridge to soak. Put the purees in a pan and bring to a simmer. Meanwhile, whisk the yolks, sugar, salt, glucose, sudachi juice and lime zest together in a bowl. Once the puree is at simmer, slowly add to the bowl of the yolk mixture while simultaneously whisking. Then add this back to the pan and heat to 85°C while continuously whisking. Once at 85°C, take off the heat and let cool to 35°C. Drain the gelatin sheets to remove the excess water. Once at 35°C, add the gelatin and butter. Strain this mixture into another bowl. Cover with plastic wrap with the plastic making direct contact with the cremeux. Place into the fridge to cool.

  • Mango coulis

Cover with plastic wrap with the plastic making direct contact with the cremeux. Place into the fridge to cool. Add the mango puree to a pan and bring to a simmer. Add the sugar and agar and bring to a light boil. Drain the gelatin sheets. Take off the heat and add the gelatin and whisk till smooth and homogenous. Pour the mixture onto a silpat and using a large offset spatula, spread the mixture to a nice even layer, about 3mm thick. Leave the mixture to completely set about 30 minutes or place in the fridge. Once it has set, cut out 8.5 cm circles.

  • Chantilly cream

Add all ingredients to a bowl and beat until stiff peaks are achieved. Place into a piping bag with a leaf tip or cut the bag at a 45 degree angle.

  • White chocolate decor

Melt 200g of white chocolate. Brush a thin layer of the chocolate inside a 7cm half sphere mold. Place into the fridge to set. Once it is set, brush another thin layer. Place in the fridge to set and repeat the process once more. Once they have fully set and chilled, carefully remove the white chocolate shells. Pour the remaining white chocolate onto a silpat and spread into a thin even layer about 2-3 mm thick with an offset spatula. Place in the fridge to harden. Once it has hardened cut our 8.5 cm circles with a metal disc.

  • Montage

Fill the white chocolate shells with a layer of cremeux, then add diced pineapples on top. Place the baba au sake on top. Then add a final layer of cremeux and even off with an offset spatula. Place the white chocolate disc on top, then the coulis on top of the chocolate. Add the baba on top. Pipe the chantilly around the baba. Finish with shaved coconut and shiso leaves.

Enjoy !

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