225g
T55 flour
225g
T45 flour
34g
Caster sugar
10g
Salt
15g
Yeast
200g
Whole milk
135g
Egg yolks
180g
Egg whites
105g
Warm melted butter
1129g
Total weight
In a mixer, put the flour, salt, sugar and yeast. Add the eggs. Blend at a slow speed, slowly adding the milk and finally the butter. Leave to rest for 1 hour then beat again. Pipe into flexipan half-circles, half-way up, then spray with water. Leave to rise all the way up the mould. Spray again before cooking. Bake at 200°C to colour and then 180°C (12 minutes in total).
200g
Water
60g
Sugar
12g
Ginger
1
Stick of lemongrass
1
Vanilla pod
10g
Gold rum
314g
Total weight
Boil all the ingredients together and leave to infuse for 12 hours.
300g
Milk
250g
White chocolate
1
Tahitian vanilla pod
9g
Beef gelatine
300g
Single cream
100g
Mascarpone
959
Total weight
Boil the milk with the vanilla. Put the white chocolate and softened gelatine in a bowl. Pass the hot infused milk through a chinois over the chocolate. Blend. Leave to cool
Heat through the Ponthier PGI Adour kiwi purée with the invert sugar, add the caster sugar and pectin, bring to the boil and pour into the Savarin flexipan.
Soak the babas in hot syrup in the flexipans so they don’t lose their shape. Dress a deep dessert dish with kiwi purée. Place the warmed and soaked baba on top and finish with vanilla cream and the kiwi jelly. Place a dot of strawberry coating in the middle of the Savarin. Sprinkle with vanilla sugar.
