Jasmine tea - apricot - ginger - Alunga™ baba

Jasmine tea - apricot - ginger - Alunga™ baba

Created by

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

*Suggestions/tips:
This is a good option if you’re looking for an alcohol-free baba. What’s more, it can be varied in many ways of you replace the tea and fresh fruit with other ingredients; the options are endless.

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

Jasmine tea and apricot syrup

IngredientsPreparation
  • 750g
    jasmine infusion
  • 500g
    sugar
  • 300g
    apricot puree

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. Mix 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.

Alunga™ chocolate cream

IngredientsPreparation

Make the custard base and pour over the couverture.
Emulsify.
Place in the fridge.

Custard base

IngredientsPreparation
  • 400g
    fresh milk
  • 100g
    cream
  • 100g
    egg yolks
  • 50g
    sugar
  • 1pod(s)
    vanilla

Apricot and ginger cream

IngredientsPreparation
  • 475g
    apricot puree
  • 25g
    ginger juice
  • 1g
    xanthan gum
  • 10g
    gelatin leaves
  • 175g
    half whipped cream 35%

Mix the apricot with the ginger and incorporate the xanthan gum.
Blend the mixture with a hand blender and warm up part of the purée. Dissolve the gelatine sheets and mix everything together.
When the mixture is at about 20ºC, incorporate the semi-whipped cream and pour into half-sphere moulds.

Assembly

IngredientsPreparation
  • Q.S.
    apricot coloured chocolate paint
  • Q.S.
    apricot cubes
  • Q.S.
    apricot jelly

Once the baba cakes have been soaked, cut the centre with a cutter and insert the chocolate cream.
Glaze the baba cakes with the apricot jelly.
Place the half sphere of apricot and ginger cream on top, having previously sprayed it with the chocolate paint.
Position half discs of Alunga™ chocolate and a piece of apricot.
Decorate as required.