BY ÉCOLE BELLOUET CONSEIL

VANILLA
BABA AU RHUM

See pictures

Ingredients

BABA PASTE
250g flour
10g sugar
5g salt
15g fresh yeast
50g water
150g eggs
80g melted butter

SOAKING SYRUP
1500g water
675g sugar
220g rum 60°
40g Pure Vanilla Madagascar Bourbon with seeds


VANILLA MASCARPONE CHANTILLY
700g cream
100g mascarpone
50g
vanilla sugar
5g Pure Vanilla Madagascar Bourbon with seeds

Preparation

BABA PASTE
Using a hand whisk, combine in the mixing bowl, the fresh yeast and water then the flour, sugar, salt and eggs. 
Continue the mixing with the paddle attachment. 
Once well combined together, add the melted butter. 
For individual savarins, it is not necessary to give body to the paste and therefore make it easier to fill the individual moulds. 
Pipe the paste with a piping bag and plain nozzle into "flexipan" savarin moulds of 7 cm in diameter. 
Allow the babas to develop in a hot box at 28°C then bake in a fan forced oven at 170°C for 25 to 30 min. 
A baba should be dry in order to absorb the soaking syrup.
 
SOAKING SYRUP
Bring to the boil the water and the sugar then add the rum and the vanilla extract. 
Stock for the soaking of the babas.
 
VANILLA MASCARPONE CHANTILLY
Combine all ingredients together then whisk together in a mixing bowl and use immediately.
 
ASSEMBLY AND FINISHING
Dip the babas in the soaking syrup at 50°C. 
Make sure that the babas are soaked through completely as this will be noted when tasting. 
Allow the babas to drain then brush with a hot apricot glaze to give them a brilliant shine. 
Pipe a rosace of the vanilla mascarpone chantilly onto each baba with a piping bag fitted with a star nozzle.

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