Exotic baba

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Baba dough

    Ingredients

    • Flour T55 - 200g
    • Butter 82% fat - 70g
    • Sugar - 10g
    • Fine salt - 4g
    • Yeast - 11g
    • Egg - 140g
    • Egg - 140g

    Knead the flour with the butter, sugar, fine salt and yeast.
    Add in 140g of egg until dough is smooth.
    Add in the remaining 140g of egg.
    Let it rest until the dough doubles in size.
    Fold the dough.
    Fill the moulds up to half.
    Leave to prove at 28°C.
    Line parchment paper on a baking sheet.
    Bake at 180°C for 20 minutes.

  2. Baba syrup

    Ingredients

    • Frozen fruit purée, sugar added : Caribbean cocktail - 350g
    • Frozen fruit purée 100% : Lime - 50g
    • Water - 200g
    • Sugar - 200g

    Boil the water with the sugar.
    Add in the purées.
    Heat the syrup before use.

    In this step

  3. Rum Caribbean cocktail

    Ingredients

    • Frozen fruit purée, sugar added : Caribbean cocktail - 450g
    • Frozen fruit purée 100% : Lime - 50g
    • Sugar - 50g
    • Glucose powder DE 40 - 100g
    • Pectin 325 NH 95 - 16g
    • Cocoa butter - 60g

    Combine the purées.
    Mix the sugar, glucose and pectin with the purées.
    Bring to the boil.
    Add the cocoa butter.
    Blend.

    In this step

  4. Pineapple carpaccio

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 200g
    • Water - 200g
    • Sugar - 200g
    • Pineapple - 200g

    Boil the water with the sugar.
    Add in the pineapple purée.
    Cut the pineapple into thin slices.
    Poach the pineapple in syrup.

    In this step

  5. Neutral glaze

    Ingredients

    • Neutral glaze - 500g
    • Water - 50g

    Melt the neutral in water.
    Use at 35/45°C.

  6. Light whipped cream

    Ingredients

    • Mascarpone - 100g
    • Vanilla (liquid) - 5g
    • Sugar - 20g
    • Cream 35% fat - 300g

    Mix the mascarpone, vanilla flavouring and sugar.
    Fold in gradually the cream 35% fat.
    Whip.

    Assembly and finishing

    Light whipped cream

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