CARACHOC BABA

Heat the milk and cream together.
Combine with the CARAÏBE to make an emulsion.
Warm the eggs and dissolve the sugar, salt and baker’s yeast.
Incorporate the sifted flour.
Knead the dough gently, without allowing it to rise too much.
Add the ganache to the dough and keep kneading gently.
Pour the butter, melted to 115°F (45°C), onto the dough, but do not mix.
Cover with a cloth. Keep at a constant temperature of 80°F (27-28°C) for 15-20 minutes until the butter sinks under the dough.
Use a spatula to homogenize the dough and fill the baba molds.
Leave to rise again.
Bake for a few minutes at 390°F (200°C) so the dough starts to rise evenly.
Bring the temperature down to 340-350°F (170-175°C) and continue to bake for 8 to 10 minutes.

Bring the water and sugar to a boil. Infuse the vanilla for 15 minutes, then strain.
Once cooled, put the babas in a dish and cover with syrup.
After 15 minutes, turn over the babas and refrigerate overnight in the syrup.

Warm the milk and cream on a medium heat.
Use a whisk to mix (but not beat) the egg yolks and sugar.
Pour the hot milk and cream into this mixture, stirring all the while.
Decant into a saucepan on a low heat. Stir gently until the cream thickens slightly and sticks to the back of the spatula.
Use a thermometer to check the temperature is at 180°F (82°C).
Take the pan off the heat and filter any lumps out of your crème anglaise.
Add the rehydrated gelatin.
Gradually combine the crème anglaise with the melted chocolate until it has a smooth, glossy, elastic texture.
Mix using an immersion blender to form a perfect emulsion and ensure a smooth crémeux.
Cover the surface with plastic wrap and store in the refrigerator.

Make a dry caramel using the sugar and glucose, then gradually add in the butter and hot cream.
Gradually combine the caramel with the melted chocolate to make a ganache.
Mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator overnight before use.