Exotic babas

Pineapple, lime and bergamot

Ingredients

make 12 babas

Batter for babas

195 g AP flour
5 g Salt
14 g Caster sugar
11 g Fresh yeast
135 g Whole eggs
90 g Whole milk
45 g Unsalted butter

Syrup

1 L Water
800 g Pineapple puree
200 g Bergamot puree
100 g Lime puree
1 Lemongrass stalk
1 Lemon
2 Oranges
250 g Brown sugar
150 g Caster sugar

Chantilly cream

50 g Whole milk
35 g Caster sugar
23 g Gelatine mass
50 g Mascarpone
430 g Liquid cream
2 Vanilla pod

Glaze

500 g Pineapple puree
12,5 g Caster sugar
12,5 g Dextrose
3,5 g NH pectin
250 g Neutral glaze (Absolu Valrhona®)

Pineapple compote

350 g Pineapple high fruit compote
12,5 g Caster sugar
12,5 g Dextrose
3,5 g NH pectin
1 Vanilla pod
1 Lime (zest)

Brunoise

1 Victoria pineapple
1 Lime

Sweetened pineapple puree

Andros Chef makes a 100% blend of MD2 variety for its frozen pineapple puree. A puree lightly sweetened with a fresh and fruity taste. Perfect pairing with coconut, vanilla or citrus fruit. It is commonly used in sorbets and drinks, but it makes awesome mousses and entremets insert. Packed in a 1kg tub.

Discover our Sweetened puree 90% product range

Preparation steps

1. Batter for babas

Place the flour, salt, sugar and fresh yeast in the blender, keeping the salt, sugar and yeast separate from each other. Add the eggs and blend. Gradually add the milk. Stop blending and thoroughly scrape the sides and blade of the blender. Blend for another minute and add the cold melted butter. Scrape and blend again. Pour into savarin moulds (40-45 g per mould). Leave to rise for one hour at approx. 30°C. Preheat the oven to 180°C. Cook at 160°C until lightly golden (approx. 15-20 minutes). Remove the babas from the moulds and continue cooking until beautifully golden (5-10 minutes). Leave the babas to dry for approx. 1-2 hours in drying oven.

2. Syrup

In a saucepan, weigh the water and the purées. Peel the lemon and the oranges, then cut into pieces. Add the light brown sugar, caster sugar and lemongrass stalk cut into pieces. Heat gently, skimming off any scum. Once the syrup reaches a gentle boil, strain and set aside.

3. Chantilly cream

Boil the milk and caster sugar with the split and scraped vanilla pod. Add the gelatine mass cut into pieces. Strain onto the mascarpone and mix vigorously. Add the cold whipping cream while mixing to avoid lumps. Leave to rest in the refrigerator. Remove when needed and whip at a low speed to avoid the formation of large air bubbles.

4. Glaze

Heat the pineapple purée. Pour in the caster sugar, dextrose and NH pectin, in a light, steady stream. Boil and add the neutral glaze. Mix and leave to cool.

5. Pineapple compote

Gently heat 250 g of Pineapple High Fruit Compote. Pour in the caster sugar, dextrose and NH pectin, in a light, steady stream and mix vigorously. Once the mixture starts to boil, transfer to a bowl and season with zests of lime. Blend lightly so that medium sized pieces remain. Reserve in the refrigerator.

6. Brunoise

Peel and finely dice the pineapple. Season with zests of lime and bind with several spoons of pineapple compote to provide gloss and prevent the fruit from oxidating.

7. Assembly

Heat the syrup to approx. 80°C. Plunge the babas into the syrup, leaving them to absorb it until it cools. Turn the babas over from time to time so that the syrup is absorbed evenly. Place the babas on a wire rack to drain the excess. Heat the glaze in a microwave and apply to the babas using a brush. Then place the babas on a sheet covered with baking parchment in preparation for the final steps. Pipe a sphere of pineapple compote into the hollow of each savarin. Then follow with a swirl of Chantilly, making sure that it is not too narrow. This will give a more indulgent appearance to the swirl, as well as striking a balance between the quantities of sponge and cream. On a plate, place a round pastry cutter measuring at least 12 cm in diameter. Place several spoonfuls of brunoise inside the cutter and gently push it against the inner wall of the cutter. Then place an 8 cm diameter cutter inside the first, making circular movements to gently and evenly push the brunoise against the inner wall of the outer cutter. Remove the cutters and then place the baba in the centre of the brunoise. Garnish with cress shoots, coconut shavings and dot with pineapple glaze using a decorating bag. Top with zests of lime.

A creation by

Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

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