Rum baba

BABA for 6 people,
A recipe from Quentin Nollez, pastry chef at La Réserve restaurant at the MGallery La Citadelle hotel in Metz.

Baba dough:

• 400 g of flour
• 30 g of honey
• 400 g egg
• 6 g of salt
• 15 g of baker's yeast
• 140 g of butter

Mix flour, honey, egg and yeast.
Add the butter, leave to stir until the dough comes out of the bowl, then add the salt.
Let the dough rest and then beat it again.
Pour halfway into the moulds, leave to rest then bake at 170°C.

Mirabelle plum confit:

• 150g mirabelle plum purée
• 150g mirabelle plum
• 45 g of sugar
• 3 g of pectin NH

Cook the Mirabelle plums with the puree. Add the sugar-pectin mixture and leave to boil for 2 minutes.

Baba syrup:

• 1 liter of water
• 400 g of sugar
• 1 orange
• 1 lemon
• 2 vanilla pods

Boil the water with the sugar, vanilla and citrus zest then leave to cool.
For 1 kg of syrup add 200 g of Mirabelle plum brandy and 50 g of Mirabelle plum cream.

Mascarpone whipped cream:

• 250 g of cream
• 250 g of mascarpone
• 50 g icing sugar
• 1 vanilla pod
• Mix all the ingredients.

Mirabelle plum sorbet:

• 300 g of water
• 142 g of sugar
• 13 g trimoline
• 5 gr of super neutrosis
• 43 g of atomized glucose
• 500g mirabelle plum purée

Heat the water with the trimoline, add the sugar and glucose mixture and super neutrose. Boil and pour over the mash.

Mirabelle plum tile:

• 625g mirabelle plum purée
• 50 g of sugar
• 3 g of NM pectin
• 2 sheets of gelatin

Boil the mirabelle plum purée, add the sugar and pectin mixture. Boil then add the gelatin. Spread thinly on the Tefal plate and cook for 80 minutes at 95°C.
Place the baba in the middle of the plate. Fill the heart of the baba with mirabelle plum confit and then place a quenelle of mascarpone whipped cream on top.
To finish we prick in corolla the shards of mirabelle plum tile.