Babas with Tropical Fruits, Recipe for Babas with Tropical Fruits (Cakes & Pastries)

You are here ›
- Illustrated Recipes ›
  - Desserts ›
    - Cakes & Pastries ›
      - Babas with Tropical Fruits

Babas with Tropical Fruits

savarin dough
soaking syrup
chantilly
fresh fruits to decorate
(apple, pear, banana, pineapple, mango, litchees, kumquats, cranberrie, strawberry, raspberry, etc...)
blond coating

	1 Prepare all the ingredients.
	2 Make a 30°C syrup in a pot.
	3 When done, add rum.
	4 Soak the babas, made from the day before.
	5 Soak them 2 or 3 at a time.
	6 Flip them over...
	7 ...so that they soak the syrup on all sides.
	8 Take them out with a skimmer and put them on a plate. Let cool.
	9 Melt the coating in a bit of water over low heat.
	10 Meanwhile, prepare the fruits and a bit of chantilly or rum-flavoured pastry cream.
	11 Whisk the iciing from time to time to keep it fluid.
	12 If there is a bit of syrup left, pour it on top of the babas to fully soak them.
	13 Add a bit of rum for flavour.
	14 Fill the inside of the babas with cream.
	15 Decorate with fruits.
	16 When decorated, glaze the fruits with icing.
	17 Keep refrigerated until you serve them.