Citrus and Chocolate Pixbabas
I BUY THE PIXMOULE
FOR 50 SMALL CITRUS BABAS AND CHOCOLATE (2 PIXMOULE, 3X3CM CUBES)
BABA DOUGH (TO BE MADE MINIMUM 2 DAYS BEFORE (TO LET IT DRY))
200g T45 flour
13g fresh baker's yeast
80g lukewarm water
80g butter at room temperature
THE IMMERSION SYRUP
700g of water
300g grapefruit juice
500g of sugar
zest of 2 oranges and 1 lime
140g dark rum
MILK CHOCOLATE CHANTILLY
80g milk chocolate
40g whole liquid cream
5g of glucose (failing this honey)
100g whole liquid cream (cold)
BLACK CHOCOLATE WAFERS
About 100g of 65% dark chocolate1
pack of 2 support 5x5 pixcake
This recipe requires a realization over several days so to help you, you will find below a small retro-planning:
D-2 or even +: baba dough (the more it dries, the better)
D-1: milk chocolate mounted ganache, shock wafer, soaking of babas
DD: drain the babas, mount the milk chocolate ganache and dressage.
Process of citrus and chocolate babas
Baba dough (to be made 2 days in advance)
Mix the crumbled fresh yeast in the 60g of slightly warm water.
Put the salt and sugar in the bottom of the tank, cover with flour and form a well.
Pour in the egg and yeast and start kneading gently.
When everything is well combined, increase the speed and knead for about 15 minutes (V6 for my part).
At first, the dough is very liquid, but gradually it will take shape.
At the end of the first 15 minutes, it should start to come off a little from the walls, while remaining a little sticky.
At this time, incorporate the butter and continue kneading for about 5 minutes.
A very flexible paste is obtained, but which does not stick to the fingers.
Point for 40 minutes at room temperature. The dough must double in volume.
Degas the baba dough by giving it a few blows of horns, then garnish the savarine molds in a third: Each imprint must contain 10g of baba dough.
Let it grow again at temperature for about an hour (the time it really takes depends on the ambient temperature, for example in summer it takes only 20 minutes while in winter, like here, it grows to last an hour).
Anyway, the dough should generally swell on 1/3 of the cubes.
Close the Pix'moule lid tightly and bake at 200 ° C for about 25 minutes. Take the mold out of the oven, carefully remove the cover and unmold on a wire rack.
Leave the babas to dry in the oven which is still hot (but turned off) overnight.
Ideally, let them dry for at least two days.
The milk chocolate ganache (to be made the day before)
Bring the 40g of cream with the glucose and honey to the boil.
Pour three times over the previously melted milk chocolate and make an emulsion to obtain a smooth ganache.
Gradually add the 100g of cold cream, mix if necessary before filming on contact and reserve overnight in the refrigerator.
Melt the chocolate (bain-marie or microwave max 360w) and let it drop to the temperature of 35-37 ° c.
Pour the chocolate into the well-designed supports and smooth with a spatula, removing the excess. Leave to crystallize in the fridge.
In a large saucepan, pour the grapefruit juice, water, sugar and zest. Heat the syrup without bringing it to a boil. Remove from the heat and add the rum.
Immerse the chocolate citrus babas in the hot syrup and immerse them completely by placing a small plate on them. Cover the pan to keep the syrup warm and let sit for an hour.
At the end of this, the cubed babas will have already swelled well but put them in an airtight box and immerse them in syrup, then freeze in the fridge overnight. This will further develop the citrus flavors.
Dressing of citrus and chocolate baba
Take the baba out of their box and put it on a grill, let it drip for around thirty minutes. Take out the chocolate wafer supports and unmold them (this is very easy). Keep them in the fridge. Finally, whisk the milk chocolate ganache (this must be very cold) until a whipped cream texture is obtained.
Put it in a pocket with a large plain socket and go to training. Finally, arrange the chocolate wafers.
You can possibly decorate small pipettes of syrup. Do not forget to take the babas out of the fridge about fifteen minutes before tasting to fully enjoy the flavors and textures of the citrus chocolate babas.