Recipe Ruby Baba

To prepare this dish

Ingredient list

Baba dough

460 g strong flour (T45, approximately 14% protein)
8 g salt
115 g granulated sugar
75 g yeast
370 g eggs
270 g Elle & Vire gourmet butter 82% fat

Rasberry almond soaking syrup

1825 g water
40 g hibiscus flowers
650 g granulated sugar
1565 g raspberry puree
130 g orgeat syrup
130 g raspberry eau de vie (optional)
130 g amaretto (optional)

Rasberry almond glaze

1000 g hot glaze
600 g soaking syrup

Gelatine mass

3 g powdered 200 bloom gelatine
18 g water

Almond decorative cream

65 g milk
65 g Mascarpone
35 g French cream cheese
35 g orgeat syrup
2 2 drops bitter almond extract
1/2 vanilla pods
21 g gelatin mass
335 g Excellence whipping cream 35% fat

Finishing touches

QS raspberries
QS raw almonds
450 g figs

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Mascarpone

French cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Baba dough

   • Using the dough hook of the stand mixer, combine the flour, salt, sugar and yeast.
   • Add the eggs gradually adding (to prevent the dough from being too wet). Knead on speed 1 for 5 minutes.
   • Knead for 5 minutes on speed 2.
   • Add the butter cut into pieces and knead for 15 minutes on speed 2. 
2. 2

   Rasberry almond soaking syrup

   • Bring the water to the boil, add the hibiscus flowers and let infuse for 15 minutes.
   • Strain through a sieve, add the sugar and bring to the boil.
   • Add the raspberry puree, raspberry eau de vie, orgeat syrup and amaretto.
   • Strain before use. 
3. 3

   Rasberry almond glaze

   • Bring the hot glaze and soaking syrup to the boil then blend using a hand mixer.
4. 4

   Gelatine mass

   • Rehydrate de gelatine in the cold water for 20 minutes (minimum).
   • Melt in the microwave, then set aside in the refrigerator.
5. 5

   Almond decorative cream

   • Bring the milk and vanilla beans to the boil.
   • Let infuse for 10 minutes then strain through a sieve.
   • Add the gelatine mass, orgeat syrup, cream cheese, bitter almond extract and blend using a hand mixer.
   • Add the cold cream and the mascarpone then blend again until the mixture forms an emulsion and refrigerate for at least 4 hours. (ideally overnight). 
6. 6

   Finishing touches

   • Cut some figs into 40 slices for the decoration.
   • Dice the rest into small cubes (brunoise). 
7. 7

   Assembly

   • Pipe 30 g of baba dough into Ø7 cm Flexipan savarin moulds.
   • Let rise for approximately 1 hour 26°C.
   • Bake in a 155°C convection oven for 20 minutes.
   • Unmould onto the oven racks and finish baking at 140°C for approximately 20 minutes.
   • Let rest overnight at room temperature before soaking.
   • Soak the savarins in the raspberry almond syrup at 35°C, drain and place in the freezer.
   • Pierce the savarins with a paring knife and dip them in the glaze heated to 60°C.
   • Fill the middle of the savarins with 10 g of fig brunoise.
   • Whisk the almond decorative cream then pipe a ball using a 18 mm plain tip.
   • Make an indentation on the surface using the back of a melon baller.
   • Decorate with a slice of fig, a raspberry and half a raw almond.
   • Using a cone, pipe the topping droplets on the raspberries.
   • Decorate with drops of gaze onto the raspberries using a piping cone. 

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