Tropical Baba'

For the baba' mix
g. 960 EGGS
g. 200 YEAST
g. 1200 FLOUR
g. 300 SUGAR
g. 20 SALT
g. 700 BUTTER


Method:
Mix ¾ of the eggs with the yeast , combine the flour to the mixture and sugar and work in the mixer.
Add the remainder of the eggs and continue to mix until the mass reaches the temperature of 25°C.
Then add salt and butter and mix until the dough is smooth.
Portioning into moulds (40 g each ) with the help of a pastry bag . Let rise for 30 minutes at 30°C , then bake for 30 minutes at 175°C.




For the syrup:
g. 1500 WATER
g. 900 SUGAR
g. 400 PASSION FRUIT PUREE
g. 175 ANGOSTURA TRINIDAD RUM 40 %

Method:
Boil the water with the sugar , add the passion fruit puree and Angostura to 40%.




For the pineapple
n. 1 PINEAPPLE INTO CUBES
g. 50 SUGAR
PINK PEPPER
Method:
Caramelize the diced pineapple with sugar and pink peppercorns



For the vanilla mousse
g. 215 YOLKS
g. 80 EGG WHITES
g. 160  SUGAR
n. 3 VANILLA PODS
g. 80 ANGOSTURA TRINIDAD RUM 40 %
g. 30 JELLY POWDER
g. 110 COLD WATER
g. 1300 WHIPPED CREAM

Method:
Whip the egg yolks with the sugar, then join the egg whites vanilla, and Angostura . Mix thoroughly . Dissolve the gelatin in cold water and stir in the eggs. Finally, add the whipped cream.

Assembly:
Soak the baba in the hot syrup for 7 minutes. Drain it, fill it with caramelized pineapple, complete with a dollop of cream and some other piece of pineapple.