Jasmine Tea Apricot Ginger Alunga™ Baba
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Chef Ramon Morato offers an update to the Classic Baba au Rhum using Cacao Barry Alunga™ Milk Chocolate in this alcohol-free take on the traditional and timeless dessert. His innovative, upscale version can be adjusted to your liking by using a different tea or other liquid or experimenting with different fresh fruits. Adjust it for the season or to reflect current trends - the possibilities are endless!
Baba dough
Used products: Baba dough
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400 gwhole wheat flour
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140 gbutter
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22 gyeast
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20 gsugar
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8 gsalt
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550 gwhole egg(s)
Preparation: Baba dough
- Place the flour, butter, sugar, salt and yeast in the mixer.
- Add a small amount of the eggs until you obtain a thick dough. Then knead until elastic.
- Add the rest of the eggs at intervals.
- Leave to rest at room temperature until the dough doubles in size.
- Work the dough for a few seconds and, in the form of discs, portion into the moulds so that each is half full.
- Ferment in the warmer at around 28ºC.
- Bake in the oven at 170/180ºC.
Jasmine tea and apricot syrup
Used products: Jasmine tea and apricot syrup
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900 gwater
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40 gjasmine tea
Preparation: Jasmine tea and apricot syrup
- Bring 900 g of water to the boil and infuse 40 g of jasmine tea for around 4 minutes.
- Filter and measure out the necessary 750 g.
Used products: Jasmine tea and apricot syrup
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750 gjasmine infusion
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500 gsugar
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300 gapricot puree
Preparation: Jasmine tea and apricot syrup
- Mix the jasmine infusion with the sugar and bring to the boil.
- Incorporate the apricot purée and when the mixture reaches around 80ºC immediately pour over the baba cakes.
- Soak the baba cakes until they are completely hydrated.
- Strain and place to one side.
Custard base
Used products: Custard base
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400 gfresh milk
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100 gcream
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100 gegg yolks
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50 gsugar
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1 pod(s)vanilla
Preparation: Custard base
- Split the vanilla pod and scrape out the seeds.
- Place both the seeds and pod into the milk, and bring to a simmer.
- Remove from heat, cover, and allow to steep for 10 minutes.
- Strain the infused milk, then combine with the cream, sugar, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture reaches 80°C.
Creme De Chocolate Alunga™
Used products: Creme De Chocolate Alunga™
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600 gcrème anglaise
Preparation: Creme De Chocolate Alunga™
- Despeje o Creme Inglês sobre a cobertura.
- Emulsifique.
- Leve à geladeira.
Apricot and ginger cream
Used products: Apricot and ginger cream
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475 gapricot puree
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25 gginger juice
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1 gxanthan gum
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10 ggelatin leaves
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175 ghalf whipped cream 35%
Preparation: Apricot and ginger cream
- Mix the apricot puree with the ginger juice and sheer in the xanthan gum.
- Warm a small portion of the puree mixture and use it to dissolve the gelatin, then mix in the remaning puree mixture.
- When the mixture is at about 20ºC, incorporate the semi-whipped cream and pour into half-sphere moulds.
- Store in the freezer until solid enough to unmold.
Assembly
Used products: Assembly
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Q.S.apricot coloured chocolate paint
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Q.S.apricot cubes
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Q.S.apricot jelly
Preparation: Assembly
- Once the baba cakes have been soaked, cut the centre with a cutter and fill with the chocolate cream.
- Glaze the baba cakes with the apricot jelly.
- Place a half sphere of apricot and ginger cream on top of the baba, having previously sprayed it with the chocolate paint.
- Position half discs of Alunga™ chocolate and a piece of apricot off center on top of the apricot cream.
- Decorate as required.
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