EXOTIC BABA

I/ INGREDIENTS FOR 60 PIECES 

BABA DOUGH

• Water: 400g
• Salt: 40g
• Sugar: 120g
• Dry yeast: 80g
• Flour: 2000g
• Egg: 1400g
• Butter: 600g

CALAMANSI & ORANGE CURD

• Egg: 1200g
• Sugar: 800g
• ANDROS Frozen Orange Puree: 800g
• ANDROS Frozen Calamansi Puree: 400g
• Orange zest: 24g
• Butter: 600g
• Gelatine: 12 leaves

PASSION FRUIT GLAZE

• ANDROS Frozen Passion Fruit Puree: 920g
• Neutral mirror: 2800g
• Sugar: 600g
• Glucose syrup: 600g
• Pectine NH: 40g

SYRUP

• Water: 8000ml
• ANDROS Frozen Orange Puree: 4000g
• Sugar: 4800g
• Vanilla pod: 10 sticks
• Cinnamon stick: 100g
• Lemon zest: 6 pcs
• Orange zest: 4 pcs

CHANTILLY CREAM

• Mascarpone cheese: 500g
• Whipping cream: 500g
• Icing sugar: 50g

II/ PREPARATION

1 – BABA DOUGH

• Soak yeast in warm water in 3 – 5 minutes at ambient temperature.
• Mix flour, salt and sugar into mixture of yeast, then add egg and stir well, add egg and whisk.
• Melt butter and add into the mixture, whisk until the completely incorporated, then let the mixture rest
• Pour the mixture into the mold and double open, then bake at 1800C.

2 – CALAMANSI & ORANGE CURD

• Soak gelatine in ice water.
• Whisk egg, sugar, ANDROS Frozen Calamansi Puree, ANDROS Frozen Orange Puree as anglaise style, lift it down and add gelatine. Let it cool down.
• Finally add butter at 45°C.

3 – PASSION FRUIT GLAZE

• Mix sugar and pectine NH.
• Add ANDROS Frozen Passion Puree, neutral mirror, glucose syrup into the cooking pot.
• Then add sugar, pectine and boil the mixture until completely incorporated.
• Finally remove impurities on the surface by spoon and let it cool.

4 – SYRUP

• Put all ingredients in boiling pot, cool down and cook in 30 – 40 minutes.

5 – CHANTILLY CREAM

• Mix mascarpone cheese, whipping cream, icing sugar and whisk until stiff peak.
• Put in cold bag to use as needed.

6 – PROCESS

Pour the Calamansi & orange curd into the glass.
Baba dipping in syrup and drain. Then covered by passion fruit glaze and put on Calamansi & Orange curd.
Cut fruits evenly to taste and put into glass as decoration.
Pour chantilly cream on top.