Baba Exotic Ginger®

1/ Baba dough

Ingredients

• Flour T55 : 250 g
• Caster sugar : 10 g
• Salt : 5 g
• Organic yeast : 15 g
• Whole eggs : 150 g
• Water : 50 g
• Butter 83% fat : 80 g

Instructions

Warm the water and dissolve the yeast, salt, and granulated sugar in it. Gradually add the flour and eggs. Mix until smooth, then pour in the cooled melted butter. Spoon the batter into 40 g molds. Let rise for 45 minutes and bake at 170 °C (338 °F) for 20 to 25 minutes.

2/ Syrup for baba

Ingredients

• Water : 1 000 g
• Caster sugar : 500 g
• Fruit'Puree Exotic Ginger : 450 g

Instructions

Mix all the ingredients and bring to a boil. Soak the babas until they double in volume. Set aside.

3/ Pineapple confit

Ingredients

• Diced fresh pineapple, drained : 192 g
• Cornflour : 3 g
• Fruit'Puree Exotic Ginger : 35 g
• Vanilla seeds : 1 g
• Fruit'Zest Lemon Zest : 0,8 g

Instructions

Cut the pineapple into cubes. Dissolve the cornstarch in the Exotic Ginger. In a saucepan, simmer the pineapple for one minute, then add it to the previous mixture. Let it simmer and cool. Each baba will require 15 g of this mixture.

4/ Exotic Ginger® confit

Ingredients

• Fruit'Puree Exotic Ginger : 160 g
• Glucose syrup : 15 g
• Caster sugar : 48 g
• NH pectin : 4,3 g
• Lemon juice : 25 g

Instructions

Heat the Exotic Ginger®. Mix the sugar and pectin and add before the temperature reaches 40 °C (140 °F). Stir in the glucose and lemon juice. Boil for 30 seconds. Refrigerate for 24 hours. Blend with an immersion blender or food processor until smooth. Fill half-sphere molds (35 g).

5/ Exotic Ginger® whipped ganache

Ingredients

• Fruit'Puree Exotic Ginger : 153 g
• Vanilla seeds : 1 g
• Glucose syrup : 40 g
• Sao Palme (33%) Felchlin : 120 g
• Gelatin mass : 15 g
• Cream 35% : 228 g

Instructions

Boil the Exotic Ginger®, glucose syrup, and vanilla seeds. Pour over the milk chocolate and gelatin mass. Blend for one minute. Add the cream. Refrigerate for 24 hours. Each baba will require 50 g of this mixture.

6/ Exotic Ginger® nappage

Ingredients

• Fruit'Puree Exotic Ginger : 250 g
• Water : 125 g
• Glucose syrup : 100 g
• Caster sugar : 300 g
• NH pectin : 7 g

Instructions

Heat the Exotic Ginger® with the water and glucose. Add the sugar-pectin mixture before the temperature reaches 40 °C (140 °F). Bring to a boil. Let it rest for 24 hours, then cook again at 50 °C (122 °F) and glaze the babas.

7/ Assembly

Instructions

Place the pineapple confit in the center of the baba. Pipe a ball of Exotic Ginger® whipped ganache. Make a hole on top with a Parisian-style piping bag and fill it with Exotic Ginger® confit. Sprinkle with red sorrel. Glaze with Exotic Ginger® glaze.