Rum and fruit baba

Rum and fruit baba

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1

*Suggestions/tips:
In this case we’ve replaced the classic Chantilly cream with a Zephyr™ white chocolate whipped cream. The chocolate gives the cream more stability as well as its characteristic milky flavour without increasing the sweetness, thanks to the low sugar content of this particular chocolate.

Recipe components

Used Cacao Barry products

Baba dough

IngredientsPreparation
  • 400g
    whole wheat flour
  • 140g
    butter
  • 22g
    yeast
  • 20g
    sugar
  • 8g
    salt
  • 550g
    whole egg(s)

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 measure out into the moulds up to half full.
Ferment in the warmer at around 28ºC.
Bake in the oven at 170/180ºC.

Spicy rum-orange-passion fruit syrup

IngredientsPreparation
  • 2100g
    water
  • 1050g
    sugar
  • 450g
    dextrose
  • 18piece(s)
    star anise
  • 2piece(s)
    cinnamon stick
  • 3piece(s)
    vanilla bean
  • 3piece(s)
    orange zest
  • 600g
    orange juice
  • 300g
    passion fruit juice
  • 210g
    Saint James Rum 54% vol.

Boil the water with the sugars.
Infuse the star anise, vanilla, cinnamon and orange peel.
Add the juices and the rum.
Warm up if necessary to around 70/80ºC and soak the baba cakes.
Strain and place to one side.

Zéphyr whipped truffle

IngredientsPreparation

Bring the cream up to the boil and infuse the vanilla pod for a few minutes.
Strain and pour over the white chocolate, emulsify and place to one side.

Assembly

IngredientsPreparation
  • Q.S.
    strawberries
  • Q.S.
    wild strawberries
  • Q.S.
    fresh raspberries
  • Q.S.
    fresh cherries
  • Q.S.
    blackberries
  • Q.S.
    diced mango
  • Q.S.
    lime zest
  • Q.S.
    atsina crest

Once the baba has been hydrated with the syrup, strain for a few minutes.
Form a zigzag of whipped cream along the baba cake.
Place a selection of fresh fruits on top, along with some anise seeds and lime zest.