For 60 servings
45 g Debic Stand & Overrun
80 g milk
4 g salt
20 g sugar
20 g yeast
268 g flour T45
136 g eggs
80 g Debic Cake Butter Gold
200 g sugar
500 g water
10 g lemon juice + zest
40 g grenadine
2 g lemon grass
2 g vanilla
1000 g pilled rhubarb
400 g rhubarb puree
75 g lime juice
50 g sugar
7 g pectin NH
4 oranges, skin and juice
4 limes, skin and juice
1 L water, to adjust
200 g sugar
2 vanilla pods
180 g yuzu inspiration chocolate
150 g yuzu puree
664 g Debic Stand & Overrun
5 g powdered gelatine
25 g water
100 g egg whites
100 g sugar
100 g icing sugar
20 g yuzu puree
Debic products used
Debic Stand & Overrun 1L
- An average overrun of 160%
- Superb stand without the risk of collapsing
- Rich cream taste and smooth mouthfeel
Warm the milk to 40°C, add the sugar and the yeast and let rest for 30 minutes.
Knead an elastic dough by adding all ingredients.
Pipe the dough in silicon molds, approx. 30 grams and leave to ferment (30-45 minutes at 27°C).
Bake at 200°C for 5 minutes and follow with 12- 14 minutes on 170°C.
Bring all ingredients, except the rhubarb to a boil.
Fill a vacuum bag with the pilled rhubarb and pour the prepared syrup (warm, not hot) in the bags and place sous vide at 65°C during 6- 10 minutes.
Heat the puree and at 40°C sprinkle the sugar-pectin mixture in the puree.
Bring to a boil during constantly stirring the puree.
Peel the oranges and lemons and press them.
Adjust the liquid to 1 L with the water.
Add the sugar and bring to a boil.
Hydrate the gelatin with the water. Heat the puree, combine with the melted gelatin mass and pour over the yuzu chocolate.
Emulsify with a hand blender and add the cold cream.
Store in refrigerator.
Whip the egg whites with the sugar.
When steady fold in the sieved icing sugar and finish gently with the yuzu puree.
Spread on a Silpat and sprinkle with dries cassis.
Dry at 80°C during 6 à 7 hours. Brush the inside with melted cacao butter.
Soak the baba’s in the syrup and leave to drain for a few minutes.
Portion the rhubarb compote in the middle of the baba.
Glaze with the rhubarb spray to cover.
Whip the yuzu Chantilly and pipe into the meringue shells.
Place on top of the baba.