Pina Colada Rum Baba

Name: Pina Colada Rum Baba
Ingredients: 120 g strong four; 8 g yeast; 60 g whole milk; 200 g pineapple purée reduced; 50 g coconut milk; 300 g caster sugar; 100 g water; 5 g Malibu; 4 g gelatine; 30 g egg yolks; 10 g caster sugar; 2 g salt; 40 g softened unsalted butter; 75 g whole eggs; 12 g caster sugar; 100 g Havana mum; 2 g fresh mint; 200 g fresh pineapple juice; 50 g Malibu; 1.2 g agar agar; 2 g lime juice; 100 g coconut milk; 10 g lime juice; 1 cinnamon stick; 2 star anise; 1 whole pineapple juice; 3 g caster sugar; 120 g whipping cream; 5 g water; 20 g caster sugar

Preparation info

Difficulty
Medium

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Baba Dough

120 g strong four
60 g whole milk
8

Dessert

Method

Baba Dough

Using the dough hook, place the flour, sugar and salt in a mixing machine on speed no.1. Warm the milk to 28°C and add the fresh yeast, leave to dissolve then stir. Add the eggs to the dough, followed by the yeast milk, and mix for a few minutes to a smooth dough. Place the dough in a bowl and leave to prove at 29°C, clingfilm to touch and place