Baba pineapple and allspice

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Baba


    • Flour - 170g
    • Egg - 3
    • Yeast - 20g
    • Water - 40g
    • Flour - 80g
    • Sugar - 22g
    • Salt - 5g
    • Melted butter - 60g

    Dissolve the yeast in the water. Add eggs and whisk. Add 170 g flour and mix. Cover and let rise for 20’. Melt the butter and add with the remaining ingredients to the dough. Mix until a homogeneous dough. Pipe the dough in baba molds and let rise. Bake until golden brown in a preheated oven at 180°C.

  2. Syrup


    • Sugar - 150g
    • Water - 210g
    • Rum - 45g

    Mix the water with the sugar and bring to a boil. Let cool and add the lemon juice and the rum.

  3. Pineapple mousse


    • Frozen fruit purée 100% : Pineapple - 100 g
    • Agar agar - 0,6g
    • Sugar - 50g
    • Water - 15g
    • Egg yolk - 25g
    • Whipped cream - 100g
    • Gelatin - 3g

    Bring the pineapple juice with the agar to a boil.
    Mix the sugar with the water and the yolk and whisk until you obtain a sabayon. Add the gelatine and the raspberry. Whisk cold. Add the cream and fold. Allow to set.

    In this step

  4. Candied pineapple


    • Frozen fruit purée 100% : Pineapple - 50 g
    • Water - 50g
    • Sugar - 100g
    • jamaica pepper (grated)
    • Pineapple (carpaccio)

    Bring the pineapple juice with the water, the sugar and the allspice to the boil. Pour on the pineapple slices. Let marinate for one night.

    In this step

  5. Assembly

    Soak the baba in the warm syrup. Pipe some pineapple mousse in the baba and finish with a few slices of candied pineapple.

Download this recipe

Download Download