RECIPE FOR 8 INDIVIDUAL PIECES

Contents :

  • Baba pastry
  • Minty Caribbean Ganache
  • Syrup
  • Exotic mousse
DOMINICAN BABA

Baba pastry:

  • 100 g flour
  • 10 g sugar
  • 2 g salt
  • 5 g organic yeast
  • 25 g water
  • 100g eggs
  • 50 g softened butter

Preparing:

  • Place the flour, sugar and salt in the bowl of a mixer.
  • Add the yeast and water, previously mixed together, then add a third of the egg mass.
  • Beat with the aid of the paper, then gradually add the rest of the eggs until you obtain a smooth dough with body.
  • Finally add the softened butter.
  • Place in the buttered baba moulds.

Minty Caribbean Ganache:

  • 112 g liquid cream (1)
  • 12 g fresh mint leaves
  • 12 g invert sugar
  • 95 g Caribbean couverture 66
  • 260g single cream (2)

Preparing:

  • Make the ganache the day before serving. Bring the cream (1) to the boil and infuse with the mint for 5 minutes.
  • Strain through a fine sieve and make sure you reach the initial weight of liquid after infusion (if not, add more cream to reach it). Add the
  • invert sugar and glucose.
  • Bring to the boil and pour gradually over the 66% Caribbean couverture.
  • Pour the liquid cream (2) over the ganache.
  • Set aside in a cool place, making sure to wrap the ganache in plastic wrap.

Syrup:

  • 150 g sugar
  • 150 g water
  • 180g lime pulp
  • 75g rum

Preparing:

  • Pour the water, sugar and lime pulp into a saucepan.
  • Cook at 102°c, this will keep the lime pulp stable in the syrup.
  • in the syrup.
  • Once the syrup is cold, add the rum.
  • Bring the mixture back up to temperature before soaking the babas.

Exotic mousse:

1 The idea:

It came to me during a trip to the plantations of the Dominican Republic. I thought it would be interesting to mix the flavours of chocolate and the cocktail that was in vogue at the time: the Mojito. So I used this combination of flavours to make a chocolate bonbon and now a baba.

2 The shape:

While retaining the traditional baba shape, it was interesting to emphasise the presence of mint through the presentation of the chocolate leaves (made with the tip of a knife) on the edges of the ganache.

3 The flavours:

The mint and lemon add a lovely freshness, while the chocolate and rum bring a roundness to the palate and a gourmet side to this baba.

4 The delicate technical stage:

This mainly involves making the ganache: the mint must be infused for the correct length
of time, and care must be taken not to overcream the ganache before serving. The ganache is rich in cream (the aim was to keep the texture as close as possible to that of a whipped cream), so it rises very quickly and risks becoming greasy.

5 what you need to do to make the recipe a success

For the syrup, make sure you reach a temperature of 102°C so that the lemon is stable in the syrup, and don't add the rum until the syrup is cold, otherwise the rum will lose its flavour and so will the recipe.