IRCA | BABÀ CHERRY LOVE

Ingredients

DOLCE FORNO MAESTRO g 500
manitoba flour g 500
yeast g 25
salt g 15
eggs g 1050
unsalted butter 82% fat - soft g 270

Preparation

In a stand mixer with hook mix DOLCE FORNO MAESTRO, flour, salt, yeast and only 600 grams of cold eggs.
Knead at speed 2 for about 10 minutes until a good gluten mesh is formed. 
Continue adding the remaining eggs a little at time until completely absorbed, yoy will get a very soft but elastic mixture. 
Finally add the butter with a soft consistency in two or three times.
Leave the dough to rise in a leavening room at 28-30°C for about 1 hour and in any case until it has doubled in volume.
Mix again with a hook for another 4-5 minutes.
Dress the dough in cylindrical moulds with central hole. 
Let the dough rise in a leavening cell at 28°C max for about 1 hour.
Bake in a ventilated oven at 170º C for about 20 minutes.
Once out of the oven, remove the babà from the moulds and let it cool down. 

Ingredients

water g 600
strawberry purée g 100
caster sugar g 400
vanilla beans 2 baccelli

Preparation

Mix all the ingredients and bring to the boil.

Ingredients

eggs g 80
caster sugar g 62
cornstarch g 28
water g 50

Preparation

Mix eggs with sugar.
Separatedly, mix corn starch with water.
Combine the two blends using an immersion mixer until you reach a soft and velvety texture.
Use immediately or store in the refrigerator.

Ingredients

base cream g 220
- cherry or black cherry puree g 280

Preparation

Add the base cream to 200gr of cherry puree (you can also use the black cherry puree) and bring to a boil.
Cook for 3 minutes until the starch is completely cooked.
Add the remaining pure cherries (80gr), while mixing well.
Pour over a baking sheet with baking paper, cover and let it cool down quickly to 4°C. 
Before the use, remove from the refrigerator and mix until you reach a smooth and velvety texture.

Ingredients

strawberry purée g 450
SINFONIA CIOCCOLATO BIANCO g 570
liquid cream 35% fat g 1000
gelatin powder or sheets 200 bloom g 4
water g 24

Preparation

Hydrate the jelly with water.
Bring the strawberry purèe to a boil and pour the mixture (while still warm) on the melted white chocolate to obtain a good emulsion.
Add the melted gelatine and mix with a dip mixer. Add the liquid cream.
Refrigerate for at least 8 hours to let it crystallize.

Ingredients

FRUTTIDOR LAMPONE g 400
LILLY NEUTRO g 60
water g 60

Preparation

Mix FRUTTIDOR LAMPONE with an immersion mixer and add the LILLY NEUTRO hydrated with water.

Ingredients

- cherry or black cherry puree g 400
caster sugar g 50
pectin g 8
- citric acid g 1

Preparation

Heat the puree with the sugar until it reaches 40°C, pour the sugar and pectin into the mixture while mixing well.
Bring to a boil for 2 minutes.
Add the citric acid.
Pour into spherical silicone moulds and place in blast chiller.

Final composition

Dip the babà into the strawberry and vanilla hot syrup (40-45°C)

Squeeze them slightly to remove the exceeing syrup and put them on a grid to drain.

Fill the babà with the crunchy red fruit filling and the cherry cream.

Place in the center a disc of raspberry compost.

With a sac à poche pour a tuft of strawberry Chantilly over the stuffed baba.

Decorate the single portion with cherry jelly and Dobla’s HEART SEAL.