Baba Recipe by Johanna le Pape

Composition

I. Baba dough
II. Thyme syrup
III. Caramelized apricot
VI. Black tea ganache
V. Apricot glaze
VI. Chocolate decoration

I. Baba dough

  • Flour T 45 200 g
  • Fresh yeast 8 g
  • Honey (Liquid) 8 g
  • Salt 2 g
  • Butter 70 g
  • Eggs 250 g
Process

In a mixer bowl, stir the yeast into the honey and dissolve. Add the flour, the butter, the salt, half of eggs and knead to a smooth and elastic dough. Add the remaining eggs and let knead until it unsticks the bowl. Let rest 30 min outside. Then, grease baba moulds and fill each mould halfway with dough (ring 14 cm). Let rise in a drying room at 28°C. The dough should reach the top of the mould. Bake the baba at 180°C for about 15 min.

II. Thyme syrup

  • Water 300 g
  • Sugar 150 g
  • Thyme 10 g
Process

In a pot, add all the ingredients. Bring to a boil. Let infuse 24 hours in the fridge. Strain the syrup and use at 70°C.

III. Caramelized apricot

  • Sugar 40 g
  • Fresh apricot 300 g
  • Thyme 1 g
  • Vanilla bean 1 pc
  • Sugar 15 g
  • Pectin 5 g
Process

Wash and cut the apricot into pieces. In a pan, heat the 40 g sugar until it becomes a light caramel. Add the thyme then the apricot and caramelize them. Cook for 2 minutes and add the sugar mixed with the pectin. Cook for 1 minute. Add the vanilla grain. Pour over the soaked baba dough.

IV. Black tea ganache

Process

Heat the 150 g of whipping cream with the black tea and the salt. Infuse for 1 hour. Strain and boil again. Pour over the white chocolate and create an emulsion. Add the gelatine mass then the 350 g of cream. Mix and strain. Keep in the refrigerator for 24 hours. With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.

V. Apricot glaze

  • Neutral glaze 600 g
  • Apricot purée 100 g
  • Gold glitter qs
Process

Mix the neutral glaze and the apricot puree and spray at 35°C.

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