(/saml/login)

HOME (/EN) - I N S P I R I N G YO U - RECIPES - A L L O U R R E C I P E S ( / E N / I N S P I R I N G -YO U / R E C I P E S /A L L - O U R - R E C I P E S ) -

C A R A C H O C B A B A ( / E N / I N S P I R I N G -YO U / R E C I P E S /A L L - O U R - R E C I P E S / C A R A C H O C - B A B A )

PROFESSIONAL

CARACHOC
BABA

Made with Cooking Range

Caramelia 36% milk chocolate
(/en/our-products/for-
consumers/gourmets-
range/cooking-range/for-
baking/cooking-range-
caramelia-36-milk-chocolate)

Makes 25-30 mini babas

4 STEPS
 Recipe Step by Step
(/saml/login)

CHOCOLATE BABA DOUGH

40g Milk Heat the milk and cream together.

10g Heavy cream 36% Combine with the CARAÏBE to make an emulsion.
35g CARAÏBE 66% (/en/our- Warm the eggs and dissolve the sugar, salt and baker’s

products/for-consumers/gourmets- yeast.
range/cooking-range/for- Incorporate the sifted flour.

baking/cooking-range-caraibe-66- Knead the dough gently, without allowing it to rise too

dark-chocolate) much.

85g Eggs Add the ganache to the dough and keep kneading

01
10g Sugar gently.

2g Salt Pour the butter, melted to 115°F (45°C), onto the dough,
11g Baker’s yeast but do not mix.

135g Pastry flour Cover with a cloth. Keep at a constant temperature of

40g Butter 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.

VANILLA SYRUP

550g Water Bring the water and sugar to a boil. Infuse the vanilla

02 300g Sugar for 15 minutes, then strain.

3 Vanilla beans 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.

(/saml/login)

GUANAJA 70% CRÉMEUX

125g Milk Warm the milk and cream on a medium heat.

125g Heavy cream 36% Use a whisk to mix (but not beat) the egg yolks and

50g Egg yolks sugar.

25g Sugar Pour the hot milk and cream into this mixture, stirring

2.5g Gelatin sheets all the while.

100g GUANAJA 70% (/en/our- Decant into a saucepan on a low heat. Stir gently until

products/for-consumers/gourmets- the cream thickens slightly and sticks to the back of

range/cooking-range/for- the spatula.

03 baking/cooking-range-guanaja-70- Use a thermometer to check the temperature is at

dark-chocolate) 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.

CHOCOLATE & CARAMEL CRÉMEUX

220g Sugar Make a dry caramel using the sugar and glucose, then

30g Glucose gradually add in the butter and hot cream.

100g Butter Gradually combine the caramel with the melted

04 360g Heavy cream 36%

160g CARAMÉLIA 36% (/en/our-
chocolate to make a ganache.
Mix using an immersion blender to make a perfect

products/for-consumers/gourmets- emulsion.
Leave to set in the refrigerator overnight before use.
range/cooking-range/for-

baking/cooking-range-caramelia-36-
milk-chocolate) (/saml/login)

Assembly and
finishing

VALRHONADOWNLOAD
.COM/M/59C921D51
THIS RECIPE

NAL /CARACHOC-BABA .PDF)

Steep the babas in the cold syrup

overnight.

The next day, leave the babas on a rack

until they are thoroughly drained.

Fill the babas’ hollows with GUANAJA

(/en/our-products/for-

consumers/gourmets-range/cooking-
range/for-baking/cooking-range-

guanaja-70-dark-chocolate)crémeux.
Use a piping bag with an 8mm nozzle to

pipe out an attractive spiral of chocolate

and caramel crémeux.

Temper some dark chocolate using the

tempering instructions on the packet.

Make some 2cm chocolate button

decorations.

Put a button on each baba and finish off

with a dab of caramel crémeux.
(/saml/login)
 (/saml/login)

PROFESSIONAL SELECT YOUR CONTACT US DIRECT Social networks

CHOCOLATE LOCATION ACCESS
VALRHONA
Contact Form
(/en/contact-
 valrhona) Cercle V portal
(https://www.cercle- (https://www.instagram.com/valrh
(https://www.facebook.com
(https://www.linked
(https://www
Press & Media v.com/?
(/en/press- utm_source=site- (/saml/login)
media) valrhona.com&utm_medium=lien&utm_term=Cercle%

Storelocator Fonds Solidaire

(/en/store- Valrhona (https://bcorporation.net/)
locator) (https://fonds-
solidaire-
Careers valrhona.org/en/?
utm_source=site-
(https://savencia.csod.com/ux/ats/careersite/1/home?
c=savencia) valrhona.com&utm_medium=lien&utm_term=Fonds%

FAQ (/en/faq) Essentials

Online
(https://essentiels.valrhona.com/en/?
utm_source=site-
valrhona.com&utm_medium=lien&utm_term=Essentia

Virtual online
store
(https://merchandising.valrhona.com/en?
utm_source=site-
valrhona.com&utm_medium=lien&utm_term=Virtual%

Valrhona
Labeling
Module
(https://etiquettes.valrhona.com/en/?
utm_source=site-
valrhona.com&utm_medium=lien&utm_term=Valrhon

La Cité du
Chocolat
(https://citeduchocolat.com/en/?
utm_source=site-
valrhona.com&utm_medium=lien&utm_term=Cite%20

Privacy Policy - Legal Notice - Cookies Policy - Cookies Settings -

Terms and Conditions (/en/footer/terms-and-conditions)