
Jasmine tea - apricot - ginger - Alunga™ baba

*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.
Baba dough
Ingredients | Preparation |
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| Place the flour, butter, sugar, salt and yeast in the mixer. |
Jasmine tea and apricot syrup
Ingredients | Preparation |
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| Bring 900 g of water to the boil and infuse 40 g of jasmine tea for around 4 minutes. |
Alunga™ chocolate cream
Ingredients | Preparation |
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| Make the custard base and pour over the couverture. |
Custard base
Apricot and ginger cream
Ingredients | Preparation |
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| Mix the apricot with the ginger and incorporate the xanthan gum. |
Assembly
Ingredients | Preparation |
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| Once the baba cakes have been soaked, cut the centre with a cutter and insert the chocolate cream. |