Clementine Cointreau-rum baba

This recipe was crafted during a live tutorial at Callebaut Chocolate Academy, starring chef Ryan J. Stevenson. Here you can find the link to the video, in order to practice while listening to chef Ryan's indications:
https://www.youtube.com/watch?v=Adv08hwQqJk

Recipe

Created by

Ryan Stevenson - Baker, Paddock Bakery

Baba paste

ingredients	preparation
30g yeast 65g milk 500g T55 flour 10g salt 45g sugar 400g eggs 125g melted butter	Dissolve the fresh yeast in warm milk and pour on the mixing tank. Mix the flour to make a Paste, then add salt and sugar. Add the eggs little by little until a smooth and elastic homogeneous dough is obtained. Then do the same with the butter. Do a break time : 30 to 40 minutes. Put the dough in the molds (shown in the video tutorial) and let it double in volume. Bake at 190 ° C in oven.

ingredients

preparation

30g

yeast
65g

milk
500g

T55 flour
10g

salt
45g

sugar
400g

eggs
125g

melted butter

Dissolve the fresh yeast in warm milk and pour on the mixing tank.
Mix the flour to make a Paste, then add salt and sugar.
Add the eggs little by little until a smooth and elastic homogeneous dough is obtained.
Then do the same with the butter.
Do a break time : 30 to 40 minutes.
Put the dough in the molds (shown in the video tutorial) and let it double in volume.
Bake at 190 ° C in oven.

Baba syrup

ingredients	preparation
500g water 300g sugar 200g orange juice 100g yellow lemon juice 200g Cointreau	Make boil water, sugar, orange juice and lemon juice together. Add the alcohol at the end.

Mandarin cream

ingredients	preparation
600g mandarin puree 50g yellow lemon juice 90g sugar 5g Glazing stabilizer 18g NH pectin 90g egg yolks 140g Butter 82% fat	Mix the sugar with the pectin and stabilizer. Add the egg yolks. Bake at 82 ° C, then add the butter.

Mandarin whipped Ganache

ingredients	preparation
220g milk 30g orange concentrate 11g glucose 390g CW2NV 500g 35% fat liquid cream 20g gelatin mass	Heat the milk with the concentrate and glucose. Melt chocolate and gelatin in the syrup then add the cream and let cool 24H. Whip and use the Mandarin Ganache

Breton shortbread

ingredients	preparation
120g egg yolks 264g caster sugar 336g softened butter 400g T45 flour 4g salt 16g Baking powder	Mix the egg yolks and sugar. Add the butter and mix again. Stir in the flour, salt, baking powder and mix until you obtain a homogeneous paste. Bake at 160 ° C during 15 minutes

Gold glazing

ingredients	preparation
1000g mandarin puree 167g water 1000g sugar 1000g glucose 470g gelatin mass 600g CHK-R30GOLD 500g mirror glaze	Boil the mashed mandarin, water, sugar and glucose up to 105 ° C. Pour over the W2 chocolate and gelatin and mix well, then add the neutral mirror glaze, mix and boil up to 105°C Use the Gold glazing at 40°C Finishing: use a cling film to make a mold for the Clementine Cointreau-rum Baba, as shown in the tutorial video.