Baba in Red and White


Made with: Opalys 33%

Steps: 6

Recipe calculated for 6 people. 

Recipe steps

Baba dough

  • 40gfresh yeast
  • 190geggs
  • 250goat flour
  • 60gsugar
  • 5gfleur de sel
  • 150gbutter
  1. In the bowl of the mixer, dilute the yeast in 3/4 of the eggs. Add the flour, sugar and fleur de sel. Knead for 15 minutes on medium speed, until obtaining a homogeneous paste.
  2. Add the butter in pieces, knead another 10 minutes, until the dough pulls away from the sides of the bowl.
  3. Set aside in a bowl covered with plastic wrap. Then allow to stand for 10 minutes at room temperature. Poach the dough.

Raspberry baba syrup

  • 900gsugar
  • 3eavanila beans
  • 10g lemon zest
  • 1000gwater
  • 1050graspberry juice
  1. Combine all ingredients and bring to a boil. Reserve in the refrigerator.

Raspberry apple marmelade

  • 400g raspberry purée
  • 200ggreen apple purée
  • 100gglucose
  • 100gsugar
  • 5gpectin nh
  • 5ggelatin
  • 200granny smith apple (diced)
  1. Heat the apple purée, raspberry purée, glucose, pectin, sugar and the hydrated gelatin. Bring to a boil for one to two minutes.
  2. Add the diced apple and bring to a boil again. Pour into a flexipan frame (60x40cm). Freeze.

Vanilla mounted ganache

  • 200g whipping cream
  • 1eavanilla bean
  • 1glemon zest
  • 20ginvert sugar
  • 20gglucose
  • 150gOpalys 33%
  • 300g whipping cream
  1. Bring the smaller quantity of cream to a boil with the split and scraped vanilla beans, sugar, invert sugar and lemon zest. Leave to infuse for 8 minutes and then strain.
  2. Slowly pour the hot liquid onto the melted OPALYS 33% chocolate and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Keep gradually adding the liquid.
  3. Blend to perfect the emulsion. Add the larger quantity of chilled cream and blend again.
  4. Set aside in the refrigerator and leave to set, overnight if possible. Whip before using.


  1. Bring the ABSOLU CRISTAL to a boil with the water, then blend.
  2. Use immediately at around 80°C (176°F).

opalys 33% decoration

  1. Spread out 200g of OPALYS 33% Chocolate along a colorful transfer sheet. Add a second acetate sheet on the back. Using a rolling pin, roll out the OPALYS 33% between the two sheets. With a triangle cutter, cut 18 triangles. Place between two baking trays. Set aside.

Assembly and finishing

Using  a piping bag, pour the Baba dough (220g per mold) in a greased mold. Bake for 20 minutes at 155°C (311°F) covered with a Silpain in a convection oven. Take the Silpain out and leave in the oven for 5 to 8 more minutes at 155°C (311°F). Unmold. Soak the Babas with the syrup. and leave to set for 1.5 hours. Turn the Babas upside down and soak them with the syrup once again. Strain the Babas after 1.5 hours. Using a knife, cut 18 triangles of Marmelade. 

Place a triangle of Marmelade on every plate. Using a piping bag with a Saint Honoré nozzle, pipe the Mounted Vanilla Ganache on each plate (200g per Baba). Place an OPALYS Triangle on top of each Baba. Finish by adding fresh raspberries on top of the Ganache.  

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