SMOOTH OPERATOR

On the mixer with the hook attachment, combine flour, sugar, salt, dissolved yeast with warm milk (25ºC) and the cold eggs. Knead on second speed for 10 minutes (maximum temperature of 23ºC) and allow the dough to rise for 30 minutes keeping it in the mixing bowl. Add the melted butter and knead again for 10 minutes until the butter incorporate perfectly. Pipe the baba dough into  brioche molds. Allow the dough rising in the proofing box at 28ºC maximum around 30 minutes. Bake in the convection oven at 180ºC around 20 minutes. After baking, unmold and let dry in a dry place until time for soaking process.

Heat up half the puree with the sugar and the anis to the boil. Let infuser 10 min. Strain, heat up mat 60ºC and add the melted gelatin mass stirring well. Pour the remaining puree and reserve. Heat up to 85ºC to soak completely the baba.   

Heat up to 50ºC the passion fruit puree and add the mixture pectin NH/sugar stirring well. 

Bring to a boil to activate the pectin, add in the melted gelatin and the mango puree. 

Let set up in the refrigerator and mix until smooth texture. Add the Mandarino and fill the center of the baba with it.

In the mixing bowl start kneading the butter, the icing sugar, salt, and almond powder until homogeny texture. Add the mixed eggs followed by the sifted flour and corn starch. Roll at 2,5 directly into 2 sheets of baking paper. Let rest in the refrigerator until cold. Cut the dough into round shape slightly bigger as the soaked baba base.

Bring the cream and the milk to a boil and pour into the premixed egg yolks-sugar mixture. Heat to 84ºC, strain and pour gradually the crème anglaise into the melted chocolate using an immersion blender to create a perfect emulsion. Let crystallize in the refrigerator. 

Turn the baba dough upside down, fill the middle with some confit and cover with the hazelnut crust dough. Scoop a nice chocolate cream Quenelle on top, some skinned hazelnut, mandarin segment, and flower petals.