Baba with mango coconut and lime
Indulge in a delightful culinary creation crafted by the JRE chef Alexandre Montois, from the restaurant L'Annexe in Lille, France. This dessert brings together the goodness of a classic baba infused with the tropical flavors of mango, coconut, and lime. This recipe was specifically created for Debic.
BABA
In the bowl of the food processor fitted with the hook, place the flour, the salt and sugar.
Dissolve the yeast in the milk, then pour into the bowl.
Knead the ingredients together.
Add the eggs and knead again for 8 to 10 minutes: the dough comes away from the walls.
Cut the butter into small pieces and add it to the bowl, knead for at least 15 minutes.
Your baba dough is ready when it is smooth, shiny and elastic.
Let the dough rise for at least 45 minutes and bake at 180 degrees for 15 minutes.
| 180 g | Flour |
| 20 g | Powder sugar |
| 4g | Fine salt |
| 10 g | Fresh yeast |
| 8 g | Whole milk |
| 120 g | Eggs (or 2 big eggs) |
| 60 g | Unsalted butter |
| 1 | Mango |
SYRUP
Make a syrup with the sugar, water, lemongrass, lemon zest and vanilla.
Bring to boil, cover and leave to infuse for 30 minutes.
| 115 g | Sugar powder |
| 260 g | Water |
| 1 stick | Lemongrass |
| 1/2 | Organic Lime (zest) |
| 1/2 | Vanilla pod |
COCONUT CREAM
Make a whipped cream with a mixer by whipping the cream, the coconut milk and the icing sugar.
| 20 cl | Coconut cream |
| 40 cl | 35% cream |
| 60 g | Icing sugar |
ASSEMBLY AND FINISHING
Cut the mango into brunoise.
Dip the babas in the syrup for about 30 seconds.
Place the soaked baba, add the mango brunoise then the whipped coconut cream.
Decorate with a few stalks of lemongrass and lime zest