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Baba sans Rhum

29 Jun 2017

Patisserie Fillings
Topfil
Non-dairy toppings
Recipe

Recipe: Baba sans Rhum

Ingredients

Sponge
  • 1000 g of Tegral Savoie
  • 750 g of Eggs
  • 100 g of Water
Filling
  • Q.S. of Topfil Apricot 60%
Syrup
  • 1000 g of Water
  • 300 g of Sugar
  • 30 g of Classic Orange
  • 100 g of Lemon Juice
Decoration
  • Q.S.of Chantypak

Working Method

Sponge
  1. Whip all ingredients together for 6 min. at full speed.
  2. Pipe into 1/2 sphere flexipat.
  3. Put a baking paper and a tray on top.
  4. Bake at 180°C for 12-18 minutes, depending on the size.
  5. Unmould and dry overnight.
Filling
  1. Pipe Topfil Apricot in the glass.
Syrup
  1. Bring to boil all the ingredients for the syrup.
  2. Add 1/2 sphere of dry sponge soaked with syrup to the glass.
Decoration
  1. Whip Chantypak until obtaining a pipable texture.
  2. Pipe on top of the soaked sponge in the glass.
  3. Finally, fill a pipette with syrup and stick it in the glass.