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Professional
Rhuba
Made with Strawberry Inspiration
The first fruit of spring and the joy of working with fresh produce.
10 stepsMakes eight 16cm-diameter desserts
Recipe Step by Step
Step01
BABA DOUGH
110g Whole milk
55g Heavy cream 36%
5.5g Fleur de sel
25g Sugar
25g Live yeast
350g All-purpose flour
180g Eggs
110g European-style butter
Warm the milk and cream to 85°F (30°C) and dissolve the fleur de sel, sugar and yeast in it.
Incorporate the sifted flour.
Add three-quarters of the eggs and combine gently without overworking the dough.
Add the rest of the eggs, then mix them in until they are absorbed.
Melt the butter and combine it hot with the dough.
Keep at a constant temperature of 80°F (27°C) for 15-20 minutes until the butter sinks into the dough.
Use a spatula to bring the dough together and fill the baba molds.
Leave to rise again in a hot cupboard.
Incorporate the sifted flour.
Add three-quarters of the eggs and combine gently without overworking the dough.
Add the rest of the eggs, then mix them in until they are absorbed.
Melt the butter and combine it hot with the dough.
Keep at a constant temperature of 80°F (27°C) for 15-20 minutes until the butter sinks into the dough.
Use a spatula to bring the dough together and fill the baba molds.
Leave to rise again in a hot cupboard.
Step02
CRUMBLE
230g Sugar
170g Extra fine almond flour
75g Potato starch
130g Crispy wheat flake cereal
190g European-style butter
3g Fleur de sel
10g Organic Madagascan vanilla bean
Combine all the ingredients together in a stand mixer.
Spread them into a baking tray lined with a non-stick baking mat.
Bake at 320°F (160°C) until golden.
Spread them into a baking tray lined with a non-stick baking mat.
Bake at 320°F (160°C) until golden.
Step03
STRAWBERRY INSPIRATION CRUMBLE CRISP
808g Crumble
240G Strawberry Inspiration
Melt the strawberry Inspiration and mix it into the crumble.
Use straight away.
Use straight away.
Step04
RHUBARB & STRAWBERRY CONFIT
350g Rhubarb purée
110g 100% Mara des Bois strawberry purée
65g Sugar
10g Pectin NH
35g Glucose DE 35/40
4.2g Gelatin powder 220 Bloom
21g Mineral water
Heat all the puréed fruits in a saucepan.
At 105°F (40°C), add the sugar and pectin.
At 140°F (60°C), add the glucose syrup.
Bring the mix to a boil, cook it at 30°B and add the gelatin in its water.
At 105°F (40°C), add the sugar and pectin.
At 140°F (60°C), add the glucose syrup.
Bring the mix to a boil, cook it at 30°B and add the gelatin in its water.
Step05
JELLIED STRAWBERRY AND MINT STEEPING SYRUP
200g Strawberry juice
40g Gelatin powder 220 Bloom
1200g Water
100g Fresh mint
460g Sugar
1800g Strawberry juice
200g Lime juice
Hydrate the gelatin powder with the smaller portion of strawberry juice in the refrigerator for at least 30 minutes.
At the same time, infuse the mint in the water for approx. 20 minutes.
Filter out the leaves and add some more water so it regains its original weight.
Add the sugar and bring to a boil.
Combine the liquid with the larger portion of strawberry juice and lime juice.
Add the melted gelatin and strawberry juice mixture.
At the same time, infuse the mint in the water for approx. 20 minutes.
Filter out the leaves and add some more water so it regains its original weight.
Add the sugar and bring to a boil.
Combine the liquid with the larger portion of strawberry juice and lime juice.
Add the melted gelatin and strawberry juice mixture.
Step06
FRUITY STRAWBERRY-FLAVORED ITALIAN MERINGUE
70g 100% Mara des Bois strawberry purée
10g Albuwhip powdered egg whites
25g Water
80g Sugar
Combine the strawberry purée (40°F or 4°C) and the sifted egg white powder in the bowl of a stand mixer.
Mix, then wait for 15 to 20 minutes for the powdered egg whites to hydrate.
Mix the water and sugar in a saucepan and cook at 245°F (118°C), then combine this with the fruit purée and powdered egg white mixture.
Mix until it has the texture of a mousse.
Beat on a medium speed in a blender until cool (approx. 85°F or 30°C)
Mix, then wait for 15 to 20 minutes for the powdered egg whites to hydrate.
Mix the water and sugar in a saucepan and cook at 245°F (118°C), then combine this with the fruit purée and powdered egg white mixture.
Mix until it has the texture of a mousse.
Beat on a medium speed in a blender until cool (approx. 85°F or 30°C)
Step07
FRUITY STRAWBERRY-FLAVORED WHIPPED CREAM
110g 100% Mara des Bois strawberry purée
160g Heavy cream 36%
Combine the strawberry purée and cream (both at 40°F or 4°C) and beat them at a medium speed until they have the airy texture of a standard whipped cream.
Step08
INTENSE MARA DES BOIS STRAWBERRY MOUSSE
230g 100% Mara des Bois strawberry purée
15g Gelatin powder 220 Bloom
460g 100% Mara des Bois strawberry purée
180g Fruity Strawberry-Flavored Italian Meringue
270g Fruity Strawberry-Flavored Whipped Cream
Sift the gelatin onto the smaller portion of strawberry purée (40°F or 4°C), then wait for 15 to 20 minutes for the gelatin to hydrate.
Heat the mixture to 120-140°F (50-60°C) to melt the gelatin, then combine it with the second portion of purée at 40°F (4°C). Mix with an immersion blender until completely homogenous.
Combine approx. a third of the fruit purée with the Italian meringue and start whisking them so their textures become consistent.
Add the remaining fruit purée and mix with a spatula, then finish off by gently incorporating the fruity whipped cream so you lose as few air bubbles as possible.
Pour immediately.
Heat the mixture to 120-140°F (50-60°C) to melt the gelatin, then combine it with the second portion of purée at 40°F (4°C). Mix with an immersion blender until completely homogenous.
Combine approx. a third of the fruit purée with the Italian meringue and start whisking them so their textures become consistent.
Add the remaining fruit purée and mix with a spatula, then finish off by gently incorporating the fruity whipped cream so you lose as few air bubbles as possible.
Pour immediately.
Step09
FRESH MINT SATILIA WHIPPED GANACHE
15g Mint leaves
390g Whole milk
1.5g Konjac
395G Satilia Blanche 31%
6.5g Lime zest
420g Heavy cream 36%
Infuse the mint leaves in the warm milk for approx. 20 minutes.
Filter out the milk and top it up so it is back to its original weight.
Add the konjac powder, mix it in well and bring it to a boil.
Gradually combine with the melted chocolate.
Add the cold liquid cream and mix with an immersion blender until the emulsion is complete.
Add the lime zest, pour the cream into a container and cover its surface with plastic wrap.
Leave to cool for several hours at 40°F (4°C) before beating in a blender.
Filter out the milk and top it up so it is back to its original weight.
Add the konjac powder, mix it in well and bring it to a boil.
Gradually combine with the melted chocolate.
Add the cold liquid cream and mix with an immersion blender until the emulsion is complete.
Add the lime zest, pour the cream into a container and cover its surface with plastic wrap.
Leave to cool for several hours at 40°F (4°C) before beating in a blender.
Step10
ABSOLU CRISTAL NEUTRAL SPRAY MIX
360g Absolu cristal neutral glaze
35g Mineral water
Bring the Absolu cristal neutral glaze to a boil in water.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Preparation:
Make the baba dough. Pipe approx. 15g of dough into 4cm silicone sphere molds.
Bake at 355°F (180°C) for 10 minutes, then lower the temperature to 320°F (160°C) when the dough is half-cooked. Turn out the spheres and place them
slightly spaced out on a rack. Make the steeping syrup and, while it is still hot, pour it onto the baba spheres. Cover the surface with plastic wrap and leave
the babas to steep. When they have steeped, drain them and leave them to set in the refrigerator before freezing them. Make the rhubarb confit and fresh
mint whipped ganache. Leave in the refrigerator for several hours until you are ready to assemble.
Assembly:
Make the Strawberry Inspiration pressed crumble. Use a spoon to spread 130g of crumble into each ring lined with acetate.
Use a piping bag to arrange a spiral of approx. 65g of strawberry and rhubarb confit into each dessert, and freeze.
Make the intense strawberry mousse. Pour in 140g of mousse and add 7 frozen baba spheres to each dessert.
Leave the mousse to set for an hour in the refrigerator before freezing the desserts. Beat the mint whipped ganache in a stand mixer.
Use a piping bag and a 16mm plain round nozzle to randomly pipe approx. 100g of whipped ganache onto each dessert. Freeze.
Finishing Touches & Decoration:
Peel a few sticks of fresh rhubarb and cut them into small pieces.
Poach them for a few minutes in the heated jellied steeping syrup. Drain them and leave them to cool. Turn out the desserts and arrange a few pieces
of poached rhubarb on each one. Add a few rounds of fresh strawberry and pipe on a few dots of confit.
Make the Absolu spray glaze and spray it onto the desserts.
Decorate the desserts with a few small pieces of fresh mint and your logo and / or a ready-to-use CHOCOLATREE
“3-model red butterfly” decoration (ref. 31502 VCW). Alternatively, explore the catalog for other decoration options.