Clementine Cointreau-rum baba

Created by

  • Ryan Stevenson - Baker, Paddock Bakery
level 3

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:

Recipe components

Baba paste

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


Baba syrup

  • 500g
  • 300g
  • 200g
    orange juice
  • 100g
    yellow lemon juice
  • 200g
  1. Make boil water, sugar, orange juice and  lemon juice together.
  2. Add the alcohol at the end.

Mandarin cream

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

Mandarin whipped Ganache

  1. Heat the milk with the concentrate and glucose.
  2. Melt chocolate and gelatin in the syrup then add the cream and let cool 24H.
  3. Whip and use the Mandarin Ganache

Breton shortbread

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

Gold glazing

  1. Boil the mashed mandarin, water, sugar and glucose up to 105 ° C.
  2. Pour over the W2 chocolate and gelatin and mix well, then add the neutral mirror glaze, mix and boil up to 105°C
  3. 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.