Baba soaked into blood orange with an exotic cream

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Baba dough


    • Flour T55 - 350 g
    • Caster sugar - 40 g
    • Salt - 2 g
    • Yeast - 15 g
    • Milk - 100 g
    • Butter - 150 g
    • Egg - 5pcs

    In a mixing bowl, blend all the ingredients together except the butter and the milk. Mix the dough for 5 minutes on the first speed and then on second speed until the dough comes away from the bowl. Add the butter, then the milk, leave it for 30 minutes to an hour, then knock back the dough (faire retomber), before moulding it. Let the dough prove then bake it at 180°-200°C 10 to 15 minutes until you get a nice gold colour.

  2. Blood orange syrup for baba


    • Frozen fruit purée 100% : Blood orange - 300 g
    • Frozen fruit purée 100% : Blood orange - 250 g
    • Caster sugar - 250 g
    • Rum - 20 g

    Bring the water to the boil, the puree and sugar together, then the rum once the syrup has cooled down (40 – 50°C). Then soak the baba.

    In this step

  3. Exotic cream


    • Frozen fruit purée, sugar added : Tropical Fruits - 150 g
    • Whipped cream - 360 g
    • Caster sugar - 40 g

    Whip up the cream and add the puree, then the sugar. Serve cold.

    In this step

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