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BabaStory Serves 30.Makes 6 longuetmolds.

Afternoon Tea

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Put 200 g of baba mix in each longuetmold (ref. 1716.53 De Buyer) and leave to prove a second time in a drying oven.

Once cooked, place the babas in a candissoire with the Tropical Syrup for four hours.

Drain the babas and cut into 1 cm slices. Lightly whip the Ganache and using a piping bag with a small St. Honor nozzle,

pipe the Whipped Ganache onto the surface of the slices. Decorate with some Mango Pineapple Brunoise.

Add a few pieces of finely-chopped lemon zest.

Assembly and finishing

Warm the milk and the cream to around 30C. In it, dissolve the yeast, salt and sugar.

Add the sifted flour. Then add of the eggs. Knead lightly, without giving it too much

body.

Add the remaining eggs and mix until smooth. Melt the butter and pour on top

of the mixture. Cover with a clean dishtowel and leave without mixing. Place in a drying

oven at 27 / 28C, for 15-20 minutes until the butter falls below the mixture.

Use a spatula to mix and then fill the baba molds. Leave to prove in the drying over

for a second time.

Put in the oven at 200C for a few minutes to start the regular proving process.

Then lower the oven to 170 / 175C for 12-14 minutes.

> 90 g whipping cream 35%

> 160 g milk

> 8 g salt

> 40 g caster sugar

> 40 g bakers yeast

> 535 g all-purpose flour

> 270 g whole eggs

> 160 g dry butter 84%

Baba mix

Boil the cream, glucose and invert sugar. Slowly pour the boiling mixture

onto the partially-melted couverture, mixing in the center to create a glossy and elastic

core, indicating the emulsion process has begun. Take care to preserve this texture

until the end of the process. Blend to perfect the emulsion.

Add the large quantity of cold whipping cream and leave to set overnight in the fridge

or for a minimum of four hours.

> 225 g whipping cream 35%

> 25 g glucose syrup

> 25 g invert sugar

> 200 g TANORI 64% COUVERTURE

> 450 g whipping cream 35%

Whipped Tanori Ganache

Heat all the ingredients to 40C.

Infuse with the vanilla bean for one hour and then strain the syrup in a candissoire.

> 100 g mango puree

> 150 g passion fruit puree

> 150 g fresh pineapple juice

> 100 g soft brown sugar> 2 g vanilla bean

> 800 g mineral water

Tropical Syrup

Wash and peel the mango and pineapple. Dice the fruit and set aside in the fridge.

Add the lime zest before using.

> 1 mango

> 1/2 pineapple

> 1/2 lime, zested

Mango Pineapple Brunoise with Lime

Focus onTANORI 64%

Pure Dominican Republic

Tanori progressively develops yellow fruitflavours followed by fresh touches and finallylingering notes of nuts over a backdrop

of cocoa and freshy baked bread.