Tropical babaPastry recipe
Hailing from France, head pastry chef at The Ritz-Carlton, Dubai International Financial Centre (DIFC) Guillaume Marchand is a true Ritz-Carlton veteran with almost ten years of luxury hospitality exp...
- Yeast - 20g
- Milk - 25g
- Flour T55 - 800g
- Butter - 275g
- Honey - 35g
- Salt - 8g
- Egg - 950g
Put all the dry items together.
Add the milk, eggs. Once the dough obtains the right texture, the melted butter can be added.
Pipe inside silicon mold and keep it inside proofer machine for 30 to 40 min.
Bake it at 180°C.
- Frozen fruit purée 100% : Passion fruit - 250 g
- Frozen fruit purée 100% : Mango - 250 g
- Sugar - 500g
- Water - 1000g
- Vanilla pods - 1
- Rum - 50g
- Frozen fruit purée 100% : Passion fruit - 175 g
- Frozen fruit purée 100% : Mango - 200 g
- Sugar - 150g
- Pectin NH - 6g