Ingredients
For 60 servings
Mini baba
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
Rhubarb compote
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
Rhubarb spray
400 g rhubarb puree
75 g lime juice
50 g sugar
7 g pectin NH
BaBa syrup
4 oranges, skin and juice
4 limes, skin and juice
1 L water, to adjust
200 g sugar
2 vanilla pods
Yuzu Chantilly
180 g yuzu inspiration chocolate
150 g yuzu puree
664 g Debic Stand & Overrun
5 g powdered gelatine
25 g water
Yuzu meringue
100 g egg whites
100 g sugar
100 g icing sugar
20 g yuzu puree
Debic products used
Preparation
Mini baba
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.
Rhubarb compote
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.
Rhubarb spray
Heat the puree and at 40°C sprinkle the sugar-pectin mixture in the puree.
Bring to a boil during constantly stirring the puree.
BaBa syrup
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.
Yuzu Chantilly
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.
Yuzu meringue
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.
Assembly
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.
Get more culinary inspiration
Receive our newsletter with the latest recipes, techniques and more.


By subscribing to the newsletter, I agree with Debic's privacy policy.