Whisky baba
- Level:
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Difficult
- Makes:
-
Recipe for approximately 20 desserts
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 balls, measure out into the moulds up to half full.
Ferment in the warmer at around 28°C.
Bake in the oven at 170/180°C.
Smoked whisky syrup
Used products: Smoked whisky syrup
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1000 gwater
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500 gsugar
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200 gLaphroaig® 10 Year Old Scotch Whisky
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1 pod(s)vanilla
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1 gxanthan gum
Preparation: Smoked whisky syrup
Boil the water with the sugar and infuse the vanilla.
Lower the temperature to around 80oC, add the whisky and the xanthan gum, mix with the blender and immediately pour over the baba cakes.
Soak the baba cakes until they are completely hydrated.
Strain and place to one side.
Passion fruit jelly
Used products: Passion fruit jelly
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200 gpassion fruit puree
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4 ggelatin leaves
Preparation: Passion fruit jelly
Warm up part of the purée.
Add the gelatine sheets and finally incorporate the rest of the purée.
Pour around 10 g into the glasses.
Coffee jelly
Used products: Coffee jelly
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200 gespresso coffee
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4 ggelatin leaves
Preparation: Coffee jelly
Warm up part of the coffee.
Add the gelatine sheets and finally incorporate the rest of the coffee.
Pour around 10 g into the glasses.
Coffee and hazelnut praline whipped cream
Used products: Coffee and hazelnut praline whipped cream
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1050 g35% cream
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34 gground coffee
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100 gsugar
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100 gegg yolks
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6 ggelatin leaves
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125 gPRN-HA50CBY
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175 gNPN-HA1BY
Preparation: Coffee and hazelnut praline whipped cream
Bring the cream to the boil and and infuse the ground coffee.
Mix with the sugar and egg yolks and boil to make a custard.
Dissolve the gelatine and pour at intervals over the praline mixture and hazelnut paste, emulsify and place in the fridge for around 12 hours.
Caramelised banana
Used products: Caramelised banana
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1000 gsugar
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600 gwater
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2 pod(s)vanilla
Preparation: Caramelised banana
Caramelise the sugar and deglaze with the water.
Add the vanilla and leave to infuse for a few minutes.
Dissolve 4 g of gelatine for each 400 g of liquid caramel. Then place the caramel to one side until it gels and mix with the banana just before serving.
Hazelnut crumble
Used products: Hazelnut crumble
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200 ghazelnut powder
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200 gdemerara sugar
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200 gbutter
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200 gflour
Preparation: Hazelnut crumble
Cut the butter into small cubes and chill in the fridge.
Mix all the ingredients together until you obtain a shortcrust pastry.
Bake in the oven at 160°C.
Assembly
Used products: Assembly
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Q.S.chopped hazelnuts
Preparation: Assembly
Measure out the passion fruit jelly into the glasses and chill until it gels.
Then measure out the coffee jelly into the glasses and chill once again until it gels.
Place the baba ball on top of it and measure out the smoked whisky syrup.
Place the chocolate plaque on top.
Then measure out the coffee and hazelnut cream on top.
Last of all, add the banana chunks and a couple of pieces of hazelnut crumble.
Suggestions/tips
I recommend using a good whisky for this dessert; in this case the smoked whisky gives the dessert a strong personality.
The use of xanthan gum in the whisky syrup is optional. I personally like it because it thickens the syrup and a little texture makes it easier to eat the dessert with a spoon.
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