Exotic Fusion Rum Baba
Author: Tristan Rousselot
Servings: 10 each
Ingredients:
FUSION RUM BABA DOUGH
- 84g Butter (unsalted)
- 348g Plain White Flour
- 14g Acacia Honey
- 3g Fine Salt
- 314g Eggs
- 14g Fresh Baker’s Yeast
- 24g PROVA Gourmet Fusion Rum (melted)
EXOTIC PASSION FRUIT SYRUP
- 578g Water
- 256g Sugar
- 100g Passion Fruit Purée
- 22g Vanilla Beans (dried)
- 22g Lime Zest
- 22g Lemon Zest
FUSION RUM WHIPPED GANACHE
- 227g Whipping Cream
- 14g Hydrated Gelatin
- 114g White Chocolate Couverture
- 19g PROVA Gourmet Fusion Rum
- 227g Whipping Cream
EXOTIC FRUIT GLAZE
- 209g Mango Purée
- 179g Passion Fruit Purée
- 96g Caster Sugar
- 63g Glucose Syrup
- 42g Water
- 6g Pectin NH Nappage
- 6g Caster Sugar
DECORATION
- 10g Lime Zest
- 10g Lemon Zest
- 10g Atsina Cress
Directions:
FUSION RUM BABA DOUGH
- 1. Cut butter into pieces and place in the bowl of a stand mixer along with the flour, honey, and salt. Place in freezer for 30 minutes.
- 2. Add half the amount of eggs, the yeast, and melted Fusion Rum. Knead on the second speed setting, gradually adding the remaining eggs, until the dough pulls away from the edges of the bowl. Dough should be 75°F once kneaded.
- 3. Transfer dough to a piping bag and pipe into silicone ball-shaped molds and leave it to rise for 1 hour.
- 4. Bake, with the mold placed between 2 baking sheets, at 320°F for 20 minutes. Remove babas from molds and bake for an additional 5 minutes to brown.
EXOTIC PASSION FRUIT SYRUP
- 1. Boil all ingredients together in a saucepan.
- 2. Cool syrup to 140°F and immerse babas. Leave to soak overnight.
FUSION RUM WHIPPED GANACHE
- 1. Heat the first quantity of cream and add hydrated gelatin.
- 2. Pour over white chocolate and Fusion Rum and mix whilst adding the second quantity of cream.
- 3. Strain through a chinois and set aside overnight.
- 4. Whisk in a mixer and place in a piping bag with a fluted tip.
EXOTIC FRUIT GLAZE
- 1. Heat the fruit purées with first amount of caster sugar, glucose, and water.
- 2. Mix the pectin NH and second amount of caster sugar in a small bowl. Add to heated fruit mixture when it reaches 104°F.
- 3. Bring mixture to a boil and cook for 1 minute. Stir and chill.
- 4. Drain babas from syrup on a rack. Heat glaze to 113°F and glaze babas one at a time.
DECORATION
- 1. Pipe Fusion Rum whipped ganache on the glazed babas.
- 2. Finish with zests and a little atsina cress.