RECIPES
All recipesCaïpirinha and strawberry Baba
Par Desserts Relais
FOR THIS RECIPE
- For 6 verrines
RECIPE STEPS
1/ Shortbread
INGREDIENTS
- 190 g butter
- 65 g icing sugar
- 2,5 g fine salt
- 65 g almond "tant pour tant" (half icing sugar and half almond powder)
- 20 g egg yolk
- 20 g whole egg
- 250 g flour T 55
Mix the softened butter and the icing sugar together and add the salt, the almond tant pour tant, the egg yolk and the whole egg.
Cream the preparation and add the flour. Mix very gently (do not knead to leave the dough crumbly) and store away in the refrigerator for 2 hours.
Lower the dough to a thickness of 5mm and cut away disks of the same diameter as the glass.
Bake at 160°C during 20 minutes.
2/ Baba dough for baba mini ball
INGREDIENTS
- 180 g whole egg
- 18 g fresh yeast
- 7 g fine salt
- 35 g caster sugar
- 300 g flour T 45 (oatmeal)
- 12 g whipping ream
- 135 g butter
Using a whip, dilute the baking powder, the salt and the sugar in the eggs at 4°C.
Add the flour and, using a hook, knead at lower speed for 2 minutes.
Fold and knead at 4th speed during 2 minutes to obtain a smooth dough.
Add the butter in small cubes and knead again at 4th speed for approximately 4 minutes. The dough should be smooth and shiny.
Leave to rest at room temperature for 30 to 45 minutes.
Knead the dough to take the gas out and mould into small balls of 5g Flexipan® half-sphere moulds, 3cm in diameter.
Leave the dough to raise at 26°C for 45 minutes.
To finish, bake the balls at 165°C, leaving a saucepan of water in the oven or steam bake for 10 minutes.
3/ Caïpirinha syrup
INGREDIENTS
- 350 g water
- 130 g sugar
- 20 g lime juice
- 3 g lime zest
- 25 g Cachaca
- 70 g orange juice
Bring the water and the sugar to a boil and add the remaining ingredients.
Once the syrup has reached a temperature of 45°C, soak the babas.
4/ Lime whipped cream
INGREDIENTS
- 250 g whipping ream
- 12 g icing sugar
- 2 g lime zest
Mix all ingredients and raise the fluffy cream.
5/ Strawberry juice
INGREDIENTS
- 300 g strawberry
- 70 g caster sugar
Put the strawberries and the sugar in a bain-marie for 20 minutes and filter without squeezing to obtain a perfectly translucent juice.
6/ Dressing
In a Martini glass, pour the strawberry juice and the Caïpirinha syrup.
Delicately lay a ball of baba on top (without drowning it completely) and place a disk of shortbread on top.
Poach some lime whipped cream on the shortbread and lay the fresh fruits on top.
Sprinkle lightly with icing sugar and dress a hint of lime whipped cream on top.
To finish, lay some shoots of liquorice and some lime zest.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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