Island Bliss Baba - Andros Chef, professional fruit ingredients

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Island Bliss Baba Mango-Passionfruit-Coriander

A creation of Laura Tabutin

Laura is a talented French pastry chef with a strong background in the field of pastry. She has recently established "Les créations de Laura" as an independent venture, showcasing her exceptional pastry skills.


3 plated desserts

Baba dough

Flour 200 g

Fresh baker’s yeast 8.5 g

Salt 2g

Honey 8.5 g

Lemon zest 0.5 g

Whole eggs 160 g

Unsalted butter 70 g

Lime rum syrup

Water 400 g

Lime puree 100 g

Sugar 125 g

Amber Rum 10 cl

Vanilla bean 1/2

Star Anise 1

Lime (zest) 1

Passion fruit cream

Gelatin 4 g

Passion fruit puree 130 g

Sugar 60 g

Whole eggs 200 g

Unsalted butter 60 g

Mango coriander sorbet

Mango puree 500 g

Sugar 100 g

Water 100 g

Stabilizer 3 g

Coriander leaves 10 g

Lemon juice 10 g

Vanilla chantilly cream

Heavy cream (35% fat) 200 g

Powdered sugar 30 g

Vanilla bean 1/2


Passion fruit tuile

Passion fruit puree 60 g

Powdered sugar 120 g

Unsalted butter 60 g

All-purpose flour 50 g

Almond powder 30 g

Coconut streusel

Sugar 100 g

Butter 100 g

Almond powder 60 g

Coconut powder 40 g

Fleur de sel 2 g

Baking powder 5 g

Coriander sponge cake

Whole eggs 50 g

Sugar 50 g

Flour 50 g

Melted butter 50 g

Baking powder 6 g

Coriander leaves 10 g

Milk 20 g

Meadow green food coloring 1 g


Blond glaze 200 g

2 Mangoes

2 Boxes of Honey Cress sprouts

1 Mango passion fruit coulis

Rum pitcher

Zest of 1 lime

Rum 1 cl

Passion high fruit compote 200 g 


Sweetened mango puree

Andros Chef mango puree is perfect thanks to its 100% Alphonso variety bright colour, strong taste and an amazing thick and creamy texture. Mango puree is very popular with chefs for all their desserts or even in cooking and beverages. It goes particularly well with other exotic fruits such as passion fruit or even with ginger, caramel or white chocolate. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

  1. Baba dough

    Weigh the following ingredients in a mixing bowl in this order: salt, flour, yeast, zest, and honey, and mix with a dough hook. Gradually add the eggs while letting the dough mix at medium speed. Add the softened butter and knead until the dough pulls away from the sides (be careful not to overheat). Transfer the dough to a pastry bag. Grease a silicone truffle mold and weigh out 9g of dough per ball. Allow it to rise to within 1cm of the edge. Bake for 20 minutes at 180°C. Allow to cool on a wire rack, then unmold the babas.

  2. Lime rum syrup

    In a saucepan, combine sugar, water, and lime puree until it boils. Remove from heat, add the vanilla, star anise, and zest, cover with plastic wrap, and let it infuse for 10 minutes. Add the rum, set aside in the cooler until it cools.

  3. Passion fruit cream

    Soften the gelatin in cold water, then drain and squeeze it. Make a custard: gently heat the passion fruit puree. Meanwhile, whisk the yolks, whole eggs, and sugar until they become pale. Pour 1/3 of the hot passion fruit puree onto the beaten eggs, mix, and then return everything to the saucepan. Heat over medium heat while stirring conscientiously with a spatula until it reaches 82°C. Once the custard reaches the desired temperature, transfer it to a mixing bowl. Add the rehydrated gelatin and let it melt for a moment. Blend for about a minute using a hand blender. Add the butter at 40°C, cut into small pieces, and continue to blend until you have a perfectly homogeneous cream (2 to 3 minutes). Cover with plastic wrap, chill.

  4. Mango coriander sorbet

    Heat the water and sugar with lemon juice until the sugar is dissolved. Pour over the mango puree, add the coriander, and blend all the ingredients in a mixing bowl using an immersion blender. Seal the bowl with a lid and label it. Freeze at -20°C for a minimum of 3 hours. Churn 20 minutes before plating.

  5. Vanilla chantilly cream

    In a mixer, whip the cream, powdered sugar, and vanilla until it reaches a firm texture. Transfer to a piping bag and refrigerate.

  6. Passion fruit tuile

    In a saucepan, melt the butter. In a mixing bowl, add powdered sugar, flour, passion fruit puree, and almond powder. Finally, add the melted butter and whisk. Cover with plastic wrap and refrigerate.

  7. Coconut streusel

    Soften the butter to a creamy consistency. Mix all the ingredients in a mixer with a paddle attachment. Crumble the streusel on a baking sheet lined with parchment paper and bake at 180°C for 15 minutes. Let it cool and store in an airtight container.

  8. Coriander sponge cake

    In the mixer bowl, add melted butter, dry ingredients (sugar, flour, baking powder). Add the egg, then the milk and coriander, and food coloring. Whisk for 5 minutes. Pour one-third of the mixture into a cardboard cup, then microwave for 40 seconds at 900W.

  9. Assembly and finishing

    Warm the syrup to 45-50°C and dip the baba balls for 4 minutes. Drain them on a rack. Brush with blond glaze and refrigerate until plating. Beat the passion fruit cream until it's smooth for 2 minutes, transfer to a piping bag, and mold it into a swirl shape. Smooth it with a spatula and freeze at -20°C. Roll out the tuile dough onto the lace, bake for 5-6 minutes at 200°C.

  10. Rum pitcher

    Unmold the passion fruit swirl and place it in the center of the plate. Add 3 baba balls around the swirl. Churn the mango coriander sorbet, place it on the right side of the plate, and sprinkle coconut streusel. Create a quenelle of mango coriander sorbet. Arrange 3 mango roses between the babas. Pipe Chantilly cream between the roses and babas. Add some greens and a few pieces of sponge cake. Decorate with mango passion fruit coulis drops. Before serving, delicately place the tuile rosette (flowers). Serve separately 30g of passion fruit, rum, and lime juice in a small pitcher.

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