Baba sans Rhum

Baba sans Rhum

Recipe: Baba sans Rhum

Ingredients

Sponge

  • 1000 g of Tegral Savoie
  • 750 g of Eggs
  • 100 g of Water

Filling

  • Q.S. of Topfil Apricat 60%

Syrup

  • 1000 g of Water
  • 300 g of Sugar
  • 30 g of Classic Orange
  • 100 g of Lemon Juice

Decoration

  • Q.S.of Chantypak

Working Method

Sponge

  1. Whip all ingredients together for 6 min. at full speed.
  2. Pipe into 1/2 sphere flexipat.
  3. Put a baking paper and a tray on top.
  4. Bake at 180°C for 12-18 minutes, depending on the size.
  5. Unmould and dry overnight.

Filling

  1. Pipe Topfil Apricat in the glass.

Syrup

  1. Bring to boil all the ingredients for the syrup.
  2. Add 1/2 sphere of dry sponge soaked with syrup to the glass.

Decoration

  1. Whip Chantypak until obtaining a pipable texture.
  2. Pipe on top of the soaked sponge in the glass.
  3. Finally, fill a pipette with syrup and stick it in the glass.