Baba dessert by Roger van Damme

Name: Baba dessert by Roger van Damme
Ingredients: 250 g Milk powder; 125 g Yogurt; 2 g Baking powder; 500 g Sugar; 500 g Water; 250 g Rum; 500 g Cream; 60 g clarified butter; 100 g Milk; 200 g Sugar; 5 g Agar; 370 g Egg yolk; 50 g Flour; 4 g ground coffee; 4 g Cocoa powder; 4 g Instant coffee; 200 g Cream; 60 g Condensed milk; 150 g Sugar; 60 g Mascarpone; 60 g praliné; 4 g Fleur de sel; 100 g Egg; 20 g Creamy gel; 270 g coffee; 105 g Olive oil; flavorings; 0.5 units.items Vanilla pod

Baba with crème brûlée coffee, chantilly, olive oil/coffee cream and a chocolate decoration.

Ingredients

250gMilk powder

125gYogurt

2gBaking powder

60gclarified butter

50gFlour

500gSugar

500gWater

250gRum

500gCream

100gMilk

200gSugar

5gAgar

370gEgg yolk

4gground coffee

4gCocoa powder

4gInstant coffee

60gpraliné

4gFleur de sel

200gCream

60gCondensed milk

60gMascarpone

0.5units.itemsVanilla pod

150gSugar

100gEgg

20gCreamy gel

270gcoffee

105gOlive oil

flavorings

Preparation

Prepare the dough and let it firm up in the fridge for a few hours.
Then roll into small balls and fry at 180ºC.

Mix the ingredients into a syrup.
Place the fried balls (while still warm) in the syrup so they absorb it.

Heat the cream with the milk, egg yolk, sugar, and agar in the thermomix to 80°C on low speed.
Then add the ground coffee, instant coffee, cocoa powder, fleur de sel, and praline, and mix well in the thermomix.
Pour the mixture into a plastic piping bag and let cool in the fridge before use.