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BABA COOL CHOCOLATE TART
Made with Illanka 63% Pure Peru
For three 60 x 10 cm frames6 steps
Recipe Step by Step
MOIST ALMOND COEUR DE GUANAJA SPONGE
490g WHITE ALMONDS
400g CASTER SUGAR
730g WHOLE EGGS
200g DRY BUTTER 84 % FAT
160g EGG WHITES
100g CASTER SUGAR
200g P125 COEUR DE GUANAJA
Add the tempered butter and the melted P125 Coeur de Guanaja chocolate towards the end. Meanwhile, whip the egg whites with the sugar.
Carefully combine the two mixtures and then spread onto a baking sheet lined with Silpat sheet under a 60 x 40cm frame.
Bake at 180 °C for 20-25 minutes.
CHOCOLATE BABA PREPARATION
20g WHIPPING CREAM 35 % FAT
65g WHOLE MILK
15g CASTER SUGAR
20g BAKER’S YEAST
205g CAKE FLOUR
125g WHOLE EGGS
60g DRY BUTTER 84 % FAT
55g ILLANKA 63%
Warm the eggs and stir in the sugar, salt and yeast to dissolve.
Fold in the sifted flour. Knead gently without overworking the dough.
Add the ganache and continue kneading gently.
Add the melted butter at 45 °C and cover with a clean dishcloth, without mixing.
Place in a drying oven at 27-28 °C, for 15-20 minutes until the butter falls below the dough.
Use a spatula to mix the dough and fill the baba molds.
Leave to rise again in the drying oven.
Put in the oven at 200 °C for a few minutes to start the rise evenly.
Then lower the temperature to 170-175 °C for 8-10 minutes.
CHOCOLATE LIQUEUR FEEDING SYRUP
200g CASTER SUGAR
300g CHOCOLATE LIQUEUR
2 TAHITIAN VANILLA BEAN
When the syrup is cool, add the chocolate liqueur.
WHIPPED ILLANKA GANACHE
390g WHIPPING CREAM 35 % FAT
45g GLUCOSE DE 38 / 40
45g INVERT SUGAR
360g ILLANKA 63%
775g WHIPPING CREAM 35 % FAT
Slowly pour the boiling mixture onto the partially-melted couverture, blending to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process. Take care to preserve this texture throughout, gradually adding the liquid. Process to perfect the emulsion.
Add the remaining cold cream and leave to set in the refrigerator overnight or for a minimum of three hours.
BANANA PASSION FRUIT COMPOTE
500g BANANA PULP
60g PASSION FRUIT PULP
30g CASTER SUGAR
4g POWDERED GELATIN
20g MINERAL WATER
Give the mixture a quick boil, combine the gelatin with the water and then add to the hot mixture.
Set aside in the refrigerator.
ABSOLU CRISTAL SPRAY GLAZE
730g ABSOLU CRISTAL NEUTRAL GLAZE
Spray immediately at around 80 °C.
Assembly and finishing
After the baba dough has risen for the first time, smooth it with a spatula and fill some 3 cm-diameter half-sphere Flexipan molds.
Leave to rise again in the drying oven. Put in the oven at 200 °C for a few minutes and then lower the temperature to 170-175 °C for 12-14 minutes.
When the syrup has cooled, place the babas in a candissoire and cover them with syrup. Turn the babas after 15 minutes and leave them to absorb the syrup overnight in the refrigerator.
The following day, drain well before assembling.
Make the sponge preparation and pour 700 g into each 60 x 10 cm frame. When baked and cooled, use a knife to cut the cake away from the frame, leaving it inside for assembly.
Use a piping bag with no nozzle to add around 200 g of Banana Passion Fruit Compote.
Use a ladle to glaze the drained babas with some Absolu Noir glaze and arrange around 20 babas in each frame.
Whip the ganache and then use a piping bag with a St. Honoré nozzle to randomly pipe around 500 g ganache per frame.
Spray the tarts with the Absolu Cristal Glaze.
Use a rolling pin to roll out some tempered dark chocolate couverture between two acetate sheets and then immediately separate the sheets for a veined effect.
Before it sets, use cutters to cut out different sized circles.
Leave to set.
Brush the decorations with some cocoa powder. Decorate by arranging the circles evenly on the ganache.
Tip: Cut out strips of tart to the desired length, according to the number of people to serve and the desired product (individual or tarts).