BABAS RHUM AND CITRUS
BABÁ BUTTER
180gr Wheat Flour type 55
4gr Salt
18gr Sugar (Sucrose)
9gr Fresh Baker’s Yeast
150gr Whole Egg
25gr Water
45gr Butter 82% M.G.
1gr Lemon zest
In the mixer mix the flour, salt, sugar and lemon zest.
Then add the yeast diluted in water. Pour in the eggs little by little.
Knead slowly.
Gradually add the melted butter.
Put it in a pastry bag and place 60gr of dough in a silicone mold with 7 cm diameter and 4 cm high.
This recipe is for 6 units
Let rise.
Preheat the oven to 180ºC.
Brush the dough with egg.
Bake.
RHUM AND CITRUS SYRUP
200gr Water
100gr Tangerine Fruit Puree
110gr Sugar (Sucrose)
70gr Rhum 42ºC
In a saucepan boil the water with the sugar and tangerine puree.
Allow to cool and add the rhum.
WHIPPED WHITE CHOCOLATE GANACHE
80gr 35% Cream
80gr Tangerine Fruit Puree
50gr Butter 82% M.G.
200gr White Azor
170gr Plain Cream 35
1gr Natur Emul
In a pan heat the cream, butter, natur emul and tangerine puree to 35ºC.
Melt the chocolate at 32ºC.
Add the two preparations and mix until homogeneous and emulsified.
Add the second cream.
Chill for 6 to 8 hours.
Beat and place in a piping bag.
RHUM AND CITRUS BABÁS
15gr Caster sugar
Cut the babyfoods with a pastry cutter.
After the bibs are cooked, dip them in the syrup to soak them.
Pour in a little ganache and close the lid again with the syrup-soaked lid.
Sprinkle with powdered sugar.
