Baba blood orange

Creation of Nolwenn Pellet

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Practical information

1/ Baba dough

Ingredients

Whole eggs : 53,3 g
Butter 83% fat : 71,9 g
Wildflower honey : 27,7 g
Cream 35% : 26 g
Yeast : 9,7 g
Whole eggs : 127,9 g
Salt : 2,4 g

Instructions

Melt the butter at 28°C (82 °F). Add the honey and cream. Pour the mixture into the bowl of a stand mixer, add the eggs (1), then cover with the flour. Knead for 10 minutes on low speed, never exceeding 26°C (79 °F). Add the eggs (2) (very cold) little by little, on high speed. The dough should pull away from the sides of the bowl before adding more eggs. Always keep the dough below 26°C. Dissolve the yeast with a little liquid egg and mix well. Add this mixture at the end of kneading, along with the salt, and finish kneading to fully incorporate. Pipe into a silicone mold and let rise for about 30 minutes at 30°C (86 °F). Bake at 175°C (347 °F) for about 13 minutes. Let cool on the baking sheet and store in a crate. Soak in warm syrup the next day.

2/ Blood orange soaking

Ingredients

Water : 524,7 g
Fruit'Puree Blood Orange : 262,4 g
Citrus leaf : 5 g
Orange for zest : 2
Sugar : 110 g
NH pectin : 3,9 g
Beef gelatin (200B) : 3,9 g
Fruit'Puree Lemon : 50 g

Instructions

In a saucepan, bring the water, sugar mixed with NH pectin, Fruit’Purée Lemon, Fruit’Purée Blood Orange, and orange zest to a boil. Infuse the citrus leaves for 30 minutes. Strain. Add the gelatin mass and bring to a boil. Pour over the babas, arranged in a gastronomic container. Let soak for one hour. Drain on a wire rack for 10 minutes. Place flat on a Silpat mat and let set for 2 hours at 4 °C (39 °F), then freeze.

3/ Blood orange gel

Ingredients

Fruit'Puree Blood Orange : 420 g
Fruit'Puree Lemon : 46,7 g
Orange for zest : 1/2
Agar-agar : 5,5 g
NH pectin : 4,7 g
Xanthan gum : 0,9 g
Stabilizer Profiber 5 : 2,5 g

Instructions

“Fresh flavor and smooth texture”
In a saucepan, heat water, the purees, and orange zest. Add the sugar, mixed with the agar-agar, pectin, xanthan gum, and stabilizer, then stir. Bring to a boil and blend. Transfer to a gastronomic container. Chill quickly in the freezer until completely frozen (be careful not to refreeze). Blend in a food processor until smooth and silky. Store in a piping bag and use.

4/ Bavarian cream with citrus leaves

Ingredients

Végétop vegetable cream : 145,5 g
Water : 47,2 g
Sugar : 52 g
Corn starch : 4,7 g
Citrus leaf : 6,8 g
Egg yolks : 31,8 g
Beef gelatin (200B) : 4,7 g
Coconut oil : 30 g
Végétop vegetable cream : 217 g

Instructions

«A light and fragrant mousse, thanks to the use of plant-based cream and copra (coconut oil), which allows the infusion to fully develop without altering the flavor.»
In a saucepan, boil the Végétop (1) and water. Add half the sugar and the cornstarch (well mixed). Blend, then bring back to a boil. Add the citrus leaves. Blend, cover, and let infuse for 15 minutes. Strain over the egg yolk mixture and the remaining sugar. Cook to 83 °C (181 °F). Pour over the copra oil and gelatin mass. Blend. Cool to 34 °C (93 °F). Whip the Végétop (2) mass. Whisk the mixture at 34 °C (93 °F). Pour into donut-shaped molds.