Corman
  • Baker-Pastry Chef

Lost in Paradise– Pina Colada Baba

  • An original recipe from Arianna Trentini
  • Recipe calculated for 20 pieces
  • 5 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Selection cream 35% fat
1
1

Baba Dough

  1. Mix the flour, sugar, salt, and yeast in a stand mixer, gradually incorporating the eggs.
  2. Once the dough is well developed, add the softened butter previously mixed with the zests and vanilla.
  3. Allow the dough to rest for approximately 30 minutes.
  4. Portion 30 g of dough into silicone moulds (Pavoni PX4321).
  5. Bake at 180°C for 5 minutes, then continue baking at 165°C for another 10 minutes.
250 g Flour W 360 35 g sugar 6 g salt 10 g fresh yeast 250 g eggs 80 g Traditional Butter 82% fat – Block 2,5 g orange zest 2,5 g lemon zest 1 g Vanilla
2
2

Whipped white chocolate, lime and mint ganache

  1. Infuse 250 g of cream with the grated lime zest and mint for at least 4 hours.
  2. Strain and store at 4°C. Melt the white chocolate at 45°C.
  3. Heat 100 g of cream to 45°C and dissolve the glucose syrup.
  4. Emulsify with the melted chocolate. Add the cold infused cream at 28°C.
  5. Allow to crystallize for 12 hours, then whip in a stand mixer.
  6. Store at 4°C until ready to use.
250 g Selection cream 35% fat 2 g grated lime zest 4 g mint sprigs 130 g white chocolate 100 g Selection cream 35% fat 20 g Glucose syrup 44 DE
3
3

Pineapple hemispheres

  1. Cut the pineapple into 1 × 1 cm cubes.
  2. Heat the pineapple with the glucose syrup to 40°C.
  3. Add the pectin previously combined with the sugar and cook until a creamy consistency is obtained.
  4. Add the lime zest.
  5. Pour into 14 ml hemispherical moulds and freeze at -18°C.
270 g pineapple 48 g Glucose syrup 44 DE 36 g sugar 6 g pectin NH 2,4 g lime zest
4
4

Piña Colada soaking syrup

  1. Bring the sugar, pineapple juice, and coconut purée to a boil.
  2. When the mixture has cooled to 40°C, add the rum.
350 g sugar 200 g pineapple juice 200 g Coconut puree 320 g white rum 40% ABV
5
5

Assembly

  1. Soak the babas in the piña colada syrup heated to 40°C.
  2. Whip the ganache in a stand mixer and, using a fine fluted #16 nozzle, pipe a rosette on top.
  3. Place a pineapple hemisphere in the centre. Decorate with shredded coconut and lime zest.
Corman tip

To speed up prep for display and ensure the product is always fresh, as if just made, I recommend soaking the babas while still warm and blast-chilling them right after soaking.

 SQ shredded coconut  SQ lime zests
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Recipe - Lost in Paradise– Pina Colada Baba
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