A contemporary nod to classic patisserie, starting with a light and airy cake, sweetened with honey and infused with Prova Gourmet's Fusion rum. Serve with a whipped white chocolate and rum ganache for a sensational sweet treat.
Fusion rum baba dough
Ingredients305g plain white flour (T45) 2g fine salt 73g unsalted butter 12g fresh baker's yeast 12g acacia honey 274g eggs | MethodCut the butter into pieces. Put the flour, salt, butter and honey in the bowl of a mixer with a dough hook and place it in the freezer for 30 minutes. Add half of the eggs, the yeast and the melted Fusion rum. Knead on the second speed setting, gradually adding the rest of the eggs a bit at a time (until the dough completely comes away from the edge of the bowl). Ideally, the temperature of the dough should be 75°F, once kneaded. Pipe the dough into silicone ball-shaped moulds and leave it to rise for 1 hour. Bake, with the mould placed between 2 baking sheets, at 320°F for 20 minutes. Take the babas out of the moulds and bake them for another 5 minutes to brown them. |
Madagascan Bourbon vanilla syrup
Ingredients675g water 12g Prova Gourmet Madagascan Bourbon vanilla beans | MethodBoil all of the ingredients in a saucepan. When the syrup is warm, immerse the rum babas in it and leave them to soak overnight. |
Fusion rum whipped ganache
Ingredients227g whipped cream 114g Irca white chocolate couverture 14g hydrated gelatine 227g whipping cream | MethodHeat the first quantity of cream and add the hydrated gelatine. Pour onto the white chocolate and Fusion rum and mix whilst adding the second quantity of cream. Strain through a chinois and set aside overnight. Whisk in a mixer and place in a piping bag fitted with a fluted tip. |
Decoration
Ingredients200g Irca neutral glaze | MethodDrain the babas on a rack and coat them. Place in a bowl. Cut the baba in half and add a spoonful of the whipped ganache. |
Recipe courtesy of Prova Gourmet
