Pastry Recipes Individual pastries
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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