IRCA | YUZU BABA'

Ingredients

DOLCE FORNO MAESTRO g 500
manitoba flour g 500
yeast g 25
salt g 15
unsalted butter 82% fat g 250
eggs g 1050

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 1000
caster sugar g 500
yuzu puree g 250

Preparation

Bring to a boil the water with the sugar.

Once the mixture reaches 45-50°C add the fruit purèe and mix.

Ingredients

liquid cream 35% fat g 265
SINFONIA CIOCCOLATO BIANCO g 145
water g 25
LILLY NEUTRO g 25
yuzu puree g 120
liquid cream 35% fat g 265

Preparation

Bring the liquid cream (1) with the water to a boil.

Add LILLY NEUTRO and stir with a whisk.

Pour the liquid cream on SINFONIA CIOCCOLATO BIANCO and emulsify

Pour in gently the cold liquid cream (2) and emulsify.

Lastly, add the yuzu purèe and mix.

Cover with a plastic wrap and place it in a refrigerator for a night.

Ingredients

RIFLEX SPRAY NEUTRO qb

Preparation

Bring to a slight boil

Final composition

Soak the babà into the yuzu warm syrup previously heated at 65°-70°C for about 5-10 minutes.

Squeeze gently them to remove the extra syrup and then place them on a wire rack.

Cover with RIFLEX SPRAY NEUTRO.

Cut the babà in half and fill it with yuzu whipped ganache.

Decorate with CURVY HEART GREEN e DAISY DOBLA.

Recipe created for you by Maurizio Frau

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