Baba
Julien Dugourd
Recipe in 7 steps
Baba dough
1| Flour | 200g | 36.2 % |
| Yeast | 13g | 2.3 % |
| Honey | 15g | 2.7 % |
| Vanilla pod | 1g | 0.1 % |
| Salt | 3g | 0.5 % |
| Butter | 70g | 12.6 % |
| Eggs | 250g | 45.2 % |
| Total | 552g | 100% |
Make a dough and knead. Mould. Leave to rise. Bake at 150°C for around 45 minutes. Dry out at 180°C. Soak. |
Cocoa syrup
2| Water | 500g | 74.0 % |
| Sugar | 175g | 25.9 % |
| COCOA POWDER 22/24% | 0g | 0.0 % |
| Total | 675g | 100% |
Bring to the boil. |
Chocolate mousse
3| Milk | 175g | 24.0 % |
| Gelatine | 19g | 2.6 % |
| Dark chocolate TANNEA 70% | 200g | 27.4 % |
| Whipped cream | 335g | 45.9 % |
| Total | 729g | 100% |
Bring the milk to the boil. Melt the gelatine in the milk. Pour over the TANNEA® 70% dark couverture in three goes. Delicately fold into the whipped cream. |
Chocolate crumble
4| Butter | 315g | 26.4 % |
| Icing sugar | 150g | 12.5 % |
| Caster sugar | 150g | 12.5 % |
| Ground almonds | 190g | 15.9 % |
| Flour | 190g | 15.9 % |
| COCOA POWDER 22/24% | 190g | 15.9 % |
| Salt | 6g | 0.5 % |
| Total | 1191g | 100% |
Soften the butter in the food processor. Add the remaining ingredients. Bake at 160°C for 7 minutes. |
Chocolate sauce
5| Milk | 60g | 11.3 % |
| Glucose | 15g | 2.8 % |
| Dark chocolate MADONG 70% | 155g | 29.2 % |
| Milk | 300g | 56.6 % |
| Total | 530g | 100% |
Bring the milk and the glucose to the boil. Pour over the MADONG® 70% dark couverture. Pour over the milk, blend and pass through a fine sieve. |
Chantilly
6| Single cream | 200g | 90.4 % |
| Icing sugar | 20g | 9.0 % |
| Vanilla pod | 1g | 0.4 % |
| Total | 221g | 100% |
Whip the cream until very foamy. |
Opaline
7| Sugar | 375g | 54.5 % |
| Glucose | 125g | 18.1 % |
| EXTRA PURE PASTE | 125g | 18.1 % |
| Butter | 62g | 9.0 % |
| Total | 687g | 100% |
Make a pale caramel with the sugar and glucose. Add the pure paste and the butter. Pour onto a Silpat® sheet and leave to cool. Blend. |
Chef's word
Julien Dugourd
I put my own twist on a classic baba to give it more texture. There's a mousse, crumble and choux pastry all on an opaline... I went for a Tannea chocolate mousse to freshen up the Madong.