Mini Babas with Rum, Raspberry & Cocoa Syrup


21 - 1.50" Mini Baba Shells (689305)
Chantilly Cream
Chocolate Cream
Raspberry Cream
Shredded Coconut
White Chocolate Shavings (96306)
Caramelized Hazelnuts
Fresh Raspberries

Rum Syrup

17.63 oz (500g)Water
7.05 oz (200g)Sugar
2.64 oz (75g)Rum

Cocoa Syrup

17.63 oz (500g)Water
7.05 oz (200g)Sugar
1.86 oz (50g)Natural Cocoa Powder 22/24 (LUK CP25)

Raspberry Syrup

17.63 oz (500g)Water
7.05 oz (200g)Sugar
3.53 oz (100g)Raspberry Puree (DGF 4438)
Sufficient AmountRed Food Coloring

Syrup Preparation

  1. Use a separate saucepan for each syrup.
  2. Combine the ingredients.
  3. Heat the mixtures.

Soaking the Savarins

  1. Heat the syrups to 176°F (80°C).
  2. Soak savarins in syrup for 2-4 minutes.
  3. Strain savarins on a rack.
  4. Place the savarins in cups or on a plate.

Rum Babas

  1. Pipe Chantilly cream.
  2. Sprinkle with Shredded Coconut.

Cocoa Babas

  1. Pipe Chocolate cream.
  2. Garnish with a caramelized hazelnut.

Raspberry Babas

  1. Pipe Raspberry cream.
  2. Garnish with fresh raspberries.

* Reduce the amount of sugar for a healthier recipe.