Baba Hipster Recipe by Samuel Denis

Baba Dough

Ingredients:

• 30g baker’s yeast
• 200g milk
• 200g eggs
• 80g egg yolks
• 450g flour
• 40g sugar
• 10g salt
• 100g melted butter

Procedure:

Mix all the ingredients together except for the butter for one minute with the paddle attachment. Knead for 7 minutes at the second speed. Add the melted butter. Mix until the butter is fully incorporated. Fill the Silmaé mold one-third full. Let it rise until it reaches three-quarters of the Silmaé. Bake at 200°C in a closed oven for 20 minutes, then open the oven for an additional 5 minutes.

Soaking Syrup

Ingredients:

• 1000g water
• 500g sugar
• 1 orange zest
• 1 yellow lemon zest
• 1 lime zest
• 1 vanilla bean

Procedure:

Bring all the ingredients to a boil.

Vanilla Namelaka

Ingredients:

• 200g milk
• 10g glucose
• 5g gelatin
• 30g water
• 360g white chocolate
• 400g cream
• 1 vanilla bean

Procedure:

Hydrate the gelatin with water. Boil the milk, glucose, and vanilla. Add the gelatin. Pour the mixture over the chocolate. Blend. Then gradually add the cold cream. Blend. Reserve in the refrigerator for a minimum of 6 hours. Whip the cream with a mixer.

Pineapple Compote

Ingredients:

• 75g sugar
• 500g cubed pineapple
• 7.5g cornstarch
• 25g water
• Vanilla, to taste

Procedure:

Cook the pineapple with sugar and vanilla until all the pineapple’s vegetal water evaporates. Then add the water/cornstarch mixture. Cook for two minutes and reserve in the refrigerator.

Decoration

Ingredients:

• Milk chocolate
• Rum, to taste

Ingredients

Equipment and ustensils

• Easy Tart Finger Mould

Recipe steps

• Baba dough

• Soaking syrup

• Vanilla Namelaka

• Pineapple compote

• Decoration

Other recipes