recipe

Baba

Julien Dugourd

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Recipe in 7 steps

Baba dough

Flour	200 g	36.2 %
Yeast	13 g	2.3 %
Honey	15 g	2.7 %
Vanilla pod	1	0.1 %
Salt	3 g	0.5 %
Butter	70 g	12.6 %
Eggs	250 g	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

Water	500 g	74.0 %
Sugar	175 g	25.9 %
COCOA POWDER 22/24%	SQ	0.0 %
Total	675g	100%

Bring to the boil.

Chocolate mousse

Milk	175 g	24.0 %
Gelatine	19 g	2.6 %
Dark chocolate TANNEA 70%	200 g	27.4 %
Whipped cream	335 g	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

Butter	315 g	26.4 %
Icing sugar	150 g	12.5 %
Caster sugar	150 g	12.5 %
Ground almonds	190 g	15.9 %
Flour	190 g	15.9 %
COCOA POWDER 22/24%	190 g	15.9 %
Salt	6 g	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

Milk	60 g	11.3 %
Glucose	15 g	2.8 %
Dark chocolate MADONG 70%	155 g	29.2 %
Milk	300 g	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

Single cream	200 g	90.4 %
Icing sugar	20 g	9.0 %
Vanilla pod	1	0.4 %
Total	221g	100%

Whip the cream until very foamy.

Opaline

Sugar	375 g	54.5 %
Glucose	125 g	18.1 %
PURE MASS EXTRA	125 g	18.1 %
Butter	62,5 g	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.