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Winter Baba

A delicious baba with a wintery character. Consisting of flavors such as chocolate, speculaas, and pistachio.

Ingredients

500gMilk
30gSugar
3units.itemstonka beans
5gAgar

Silvia egg white powder
intense deep black cocoa powder

Debic Tiramisu
Pistachio paste

43gEgg yolk
77gEgg white
135gSugar
limoncino
6units.itemsGelatin sheets
140gButter
mal canelle mini

baba savarin
speculaas liqueur

caramel au beurre salé

decorative hamburger tray
dobla Christmas deco choco
white choco crisp elements
crispearls white
white chocolate pearls
edible jasmine

Preparation

  1. Pour the milk, sugar, and tonka beans into a pan and heat. Let it infuse well.
  2. Strain the milk and add the agar.
  3. Mix well and bring to a boil.
  4. Pour the milk onto a tray and let it set in the refrigerator.
  5. Blend the gel smooth in a food processor.
  6. Place in a piping bag or squeeze bottle.

  1. Whip the Silvia egg white powder as indicated on the packaging.
  2. Pipe nice dollops using a star nozzle.
  3. Let them dry in a drying cabinet. 24 hours at 45-78°C.
  4. Then lightly dust them with the Intense black cocoa powder.

  1. Whip the Debic tiramisu as indicated on the packaging.
  2. While whipping, add 2 tablespoons of pistachio paste per 1 liter of tiramisu base.
  3. Divide the mixture into piping bags.

  1. Cook the egg yolk, egg white, sugar, and Limoncino together to 78°C.
  2. Soak the gelatin and dissolve it in the mixture.
  3. Let cool to 35°C and then mix in the butter.
  4. Let the mixture cool until use.
  5. Fill the mold with the cremeux and place in the shock freezer.

  1. Mix the speculaas liqueur with sugar water 1 to 1.
  2. Soak the babas in this until they are nicely saturated.

  1. Fill a piping bag with the Caramel au beurre salé

  1. Attach a Dobla Christmas chocolate to the disposable container by briefly heating the back of the chocolate against, for example, a warm element.
  2. Place the frozen limoncino cremeux canelle in the container and let it thaw.
  3. Remove the baba from the syrup, divide it into 4 pieces, and place a quarter in the container.
  4. Add nice dots of tonka gel next to it.
  5. Also pipe a few thick dollops of Debic tiramisu mousse with pistachio.
  6. Do the same with the Carame au beurre salé.
  7. Break off some choco bros and give them a nice spot in the container along with the meringues.
  8. Garnish with some crispearls, edible jasmine, and a choco pearl.
  9. Close the container and dust the top with some decorative sugar or powdered sugar using a sieve, as if it is snowed under.