|DOLCE FORNO MAESTRO||g 500|
|manitoba flour||g 500|
|unsalted butter 82% fat - soft||g 270|
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.
|strawberry purée||g 100|
|caster sugar||g 400|
|vanilla beans||2 baccelli|
Mix all the ingredients and bring to the boil.
|caster sugar||g 62|
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.
|base cream||g 220|
|- cherry or black cherry puree||g 280|
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.
|strawberry purée||g 450|
|SINFONIA CIOCCOLATO BIANCO||g 570|
|liquid cream 35% fat||g 1000|
|gelatin powder or sheets 200 bloom||g 4|
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.
|- cherry or black cherry puree||g 400|
|caster sugar||g 50|
|- citric acid||g 1|
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.
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.