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Baba with pineapple and rum crémeux

A baba is a round cake, soaked in a sweet alcoholic beverage.

Ingredients

6Eggs
20gFresh yeast
100gButter
250gFlour
300mlMilk

20gGelatine
50gRum
200gSugar
230gEgg yolk
550gPineapple purée
150gButter
20gLime juice

400gSugar
750mlWater
70mlDon Papa Rum
Lemon zest

Preparation

  1. Heat the milk to 37˚C, stir in the fresh yeast, and let rest for 15 minutes.
  2. Melt the butter.
  3. Beat the eggs and stir in the flour.
  4. Fold the melted butter into the flour and then add the milk.
  5. Cover the batter and let rise for an hour in a warm place.
  6. Knock back the batter, fill the molds ¾ full with the dough, and let rise for 30 minutes at room temperature.
  7. Bake the babas for about 25 minutes in the oven at 180°C.

  1. Soak the gelatin in cold water.
  2. Put the rum, sugar, egg yolk, lime juice, and pineapple purée in a pan.
  3. Stir well and heat on low until 83°C.
  4. Stir in the soaked gelatin and let cool down to 40°C.
  5. Carefully stir in the butter cubes.
  6. Fill the silicone molds and freeze.

  1. Bring all ingredients to a boil.
  2. Let simmer on low heat for about 1 minute, until the sugar is well dissolved.

  1. Place the baba in the cooled syrup and let it soak thoroughly.
  2. Remove the baba from the syrup, place the cremeux on top, and let it thaw.
  3. Place the baba on the plate.
  4. Pour a little syrup over the cremeux.
  5. Serve with a few pieces of red fruit and honey cress.