Baba bouchon with "fruit nage"

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

    Ingredients

    • Flour T55 - 350 g
    • Caster sugar - 40 g
    • Salt - 2 g
    • Yeast - 15 g
    • Milk - 100 g
    • Butter - 150 g
    • Egg - 300 g

    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 let the dough fall slightly before moulding it. Let the dough prove then bake it at 180°-200°C 10 to 15 minutes until you get a nice golden colour.

  2. Syrup for baba

    Ingredients

    • Frozen fruit purée 100% : Pink grapefruit - 250 g
    • Mineral water - 300 g
    • Caster sugar - 250 g
    • Rum - 100 g
    • Lemon semi-candied sticks - 20 g

    Bring the water and sugar to the boil. Add the puree Saint James® rumand semi-candied lemon sticks. Dip the babas into the syrup to soak them. Setaside.

    Prepare a saucepan of quince jelly.

    In this step

  3. Chantilly cream

    Ingredients

    • Single cream 35 % - 680 g
    • Icing sugar - 35 g
    • Cognac - 30 g
    • Vanilla (powder) - 5 g

    Whip the cream with the sugar. Just before the end, add the cognac and vanilla. Make sure you stop before the mixture becomes granular.

  4. Wild Strawberry and Mandarin nage

    Ingredients

    • Frozen concentrated preparation : Mandarin orange - 50 g
    • Green tea infused - 200 g
    • Gelatin - 10 g
    • Wild strawberries - 250 g

    Once the frozen wild strawberries have been strained, drop them into the cold, jellied mandarin and green tea syrup.

    In this step

    PréparationConcentrée_Mandarine-RVB-150dpi-697x697
    Frozen concentrated preparation
  5. Apricot and prune compotee

    Ingredients

    • Frozen fruits IQF : Apricot halves - 150 g
    • Earl gray tea infused - 250 g
    • prunes - 100 g
    • Star anise - 70 g
    • Cloves - 30 g

    Pour the hot tea on the spices and fruit chopped into cubes.

    In this step

    IQF_Abricot77_RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF

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