Clementine Cointreau-rum baba

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:

Baba paste

Ingredients: Baba paste

  • 1.1 oz
  • 2.3 oz
  • 1.1 lb
    T55 flour
  • 0.4 oz
  • 1.6 oz
  • 14.1 oz
  • 4.4 oz
    melted butter

Preparation: Baba paste

  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

Ingredients: Baba syrup

  • 1.1 lb
  • 10.6 oz
  • 7.1 oz
    orange juice
  • 3.5 oz
    yellow lemon juice
  • 7.1 oz

Preparation: Baba syrup

  1. Make boil water, sugar, orange juice and  lemon juice together.
  2. Add the alcohol at the end.

Mandarin cream

Ingredients: Mandarin cream

  • 1.3 lb
    mandarin puree
  • 1.8 oz
    yellow lemon juice
  • 3.2 oz
  • 0.2 oz
    Glazing stabilizer
  • 0.6 oz
    NH pectin
  • 3.2 oz
    egg yolks
  • 4.9 oz
    Butter 82% fat

Preparation: Mandarin cream

  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

Ingredients: Mandarin whipped Ganache

Preparation: 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

Ingredients: Breton shortbread

  • 4.2 oz
    egg yolks
  • 9.3 oz
    caster sugar
  • 11.9 oz
    softened butter
  • 14.1 oz
    T45 flour
  • 0.1 oz
  • 0.6 oz
    Baking powder

Preparation: Breton shortbread

  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

Ingredients: Gold glazing

  • 2.2 lb
    mandarin puree
  • 5.9 oz
  • 2.2 lb
  • 2.2 lb
  • 1.0 lb
    gelatin mass
  • 1.1 lb
    mirror glaze

Preparation: 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.