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 35%; 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 35%; 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 35%

100gMilk

200gSugar

5gAgar

370gEgg yolk

4gground coffee

4gCocoa powder

4gInstant coffee

60gpraliné

4gFleur de sel

200gCream 35%

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.

Whip all ingredients together in a stand mixer with a whisk until you have a firm chantilly.

Heat the coffee with the sugar, egg, and Creamy Gel in the thermomix to 84°C.
Let the mixture cool to 35°C and then mix in the olive oil in the thermomix.

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Baba dessert by Roger van Damme

Ingredients

For the baba:

For the baba syrup:

For the coffee crème brûlée:

For the chantilly:

For the olive oil/coffee cream:

Preparation

For the baba:

For the baba syrup:

For the coffee crème brûlée:

For the chantilly:

For the olive oil/coffee cream:

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