EXOTIC BABA

andros pastries december exotic baba

A fruity classic revisited by Andros. Orange, Calamansi and Passion fruit are the stars of this Exotic Baba

ANDROS INGREDIENTS

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.

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