Exotic Fruit Babas

Before starting this Exotic Fruit Baba recipe, make sure you have organised all the necessary ingredients.

In the stand mixer recipient, shape the flour into a fountain.

Add the sugar and salt.

Mix with the flat beater for a few seconds until thoroughly combined. The sugar and salt should not come into direct contact with the yeast, as it would lose its rising properties.

Add the whole eggs...

... the fresh yeast...

... and warm milk.

Mix at low speed with the dough hook.

This kneading method allows the flour to incorporate gradually.

When the flour has completely incorporated, beat at high speed until the consistency is right...

... and the dough comes away from the sides of the bowl. This operation should take a good 10 or 15 minutes. Make sure your food mixer is stable on the kitchen worktop to avoid any accident.

Add the soft butter, cut into cubes.

Once the butter is incorporated...

... scrape the dough that is stuck on the sides of the bowl with a pastry scraper...

... then cover with a clean tea towel and let the dough rise in a warm place until doubled in volume.

1.5 or 2 hours later (time varies according to the temperature of the room), when the dough has risen...

... punch down with your hands...

... and transfer the dough on a floured kitchen worktop.

Divide the dough into sections weighing approximately 40 grams. Shape each portion into a round ball.

Slightly flatten each dough ball and place them in Exopan baba moulds.

Let prove in a warm place until the dough completely fills up the mould.

Bake at 180°C (gas 4) for 20-25 minutes.

The babas will continue to rise in the oven...

... before taking a golden colour.

When cooked, take out of the oven...

... and gently remove from the mould. Let cool. Up to this stage, the biscuit can be prepared in advance. It can be kept at room temperature for 2 or 3 days, or frozen for later use.

For the syrup: Organise all the necessary ingredients.

Pour the water into a casserole. Split the vanilla pod in half, lengthwise. Add to the water...

... followed by the castor sugar.

Add some lemon peel shavings (use a vegetable peeler)...

... the star anise and cinnamon sticks (or powder).

Bring to a gentle boil and let infuse for about 15 minutes.

Let cool. We recommend preparing the syrup the day before so that all the flavours develop.

For the mascarpone chantilly cream: Organise all the necessary ingredients.

Soak the gelatine sheets in a bowl filled with cold water.

In a saucepan, place 50 grams of whipping cream, the castor sugar and seeds from the vanilla pod (scraped with the tip of a knife beforehand).

Combine with a whisk and bring to a boil.

When the gelatine sheets are soft, take them out and drain.

When the cream starts boiling...

... add the soft gelatine sheets.

Gently whisk until the gelatine is completely dissolved. Set aside.

Combine the mascarpone with 250 grams of whipping cream.

Combine well with a whisk.

Add the cream and gelatine preparation.

Using a hand mixer, beat for 2-3 minutes.

Cover the bowl with cling film.

Refrigerate overnight.

On the day: Bring the syrup to a boil. Flavour the syrup with dark rum. The quantity of rum varies according to the desired alcohol and flavour intensity.

Steep the babas into this hot syrup. They should be thoroughly soaked.

After a few minutes, flip each baba to steep the other side.

The syrup should be hot for the biscuit to be thoroughly steeped. Steep time should be a few minutes on each side, flipping the baba frequently. As the baba is soaking in syrup, it will swell and increase in volume.

If you steep the baba for too long, the biscuit will be too soft and will come apart. The soaking operation is essential in this recipe. Using a skimmer, remove the babas from the syrup and place them on a cooling rack.

Baste the babas with rum syrup, or if you would like a more pungent alcohol flavour, baste with a dash of pure dark rum.

In a saucepan, melt the blond glaze with 5cl of water. Whip the glaze until smooth (it should contain no lumps).

Glaze the babas with a brush...

... until entirely and evenly coated. Let cool.

For the mascarpone cream: Pour the cream (it should be slightly jellified) into the stand mixer recipient.

Beat on high speed for a few minutes...

... until you obtain the consistency of a chantilly cream.

Scoop the preparation into a piping bag fitted with a Saint-Honoré nozzle.

Pipe the chantilly cream on the top of each baba...

... working on the edges and leaving a hole in the centre.

Garnish the centre with fresh exotic fruit, cut into pieces (kiwi fruit, banana, pineapple...).

Finish with a few red berries on top to bring a little colour.

And finely grate raw pistachios on top.

For a touch of originality, you can fill disposable pipettes with rum syrup...

... and stick them into the babas so they can stand vertically. I hope you enjoy this delicious dessert! (Don't forget to send me your feedback.)