Tropical baba

Pastry recipe
Guillaume Marchand

Guillaume Marchand

Pastry Chef
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...
  1. Baba dough

    Ingredients

    • 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.

  2. Baba sirup

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 250 g
    • Frozen fruit purée 100% : Mango - 250 g
    • Sugar - 500g
    • Water - 1000g
    • Vanilla pods - 1
    • Rum - 50g

    Boil the sugar and water with vanilla pod and add the puree and the rum. 

    In this step

  3. Cremeux exotic

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 175 g
    • Frozen fruit purée 100% : Mango - 200 g
    • Sugar - 150g
    • Pectin NH - 6g

    Warm puree add the sugar and pectin, bring to the boil for 3 min. 

    In this step

Download this recipe

Download Download