BABA FRACAS

Bring the cream to a boil along with the milk and lemon zest and leave to infuse for a few minutes. Strain then combine with the premixed egg yolks and sugar.

Heat to 180-183°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

Once the crème anglaise is hot, strain it, and add in the bloomed gelatin. Slowly combine with the melted couverture to make an emulsion using a spatula. Immediately mix using an immersion blender to make a perfect emulsion.



Leave to set in the refrigerator.

Knead together the flour, eggs, salt and yeast until the dough starts to come away from the sides of the bowl.

Gradually add in the sugar, followed by the butter.

Fill the molds, then leave the dough to rise.

In a mold, bake for a few minutes at 390°F (200°C), then turn the temperature down to 340°F (170°C).

Use the sugar, zest, juice and water to make a syrup.

Add the bloomed gelatin.

Strain.

Heat the purée and glucose to 105°F (40°C). Mix the sugar with the pectin NH then add it to the heated purée.

Bring to a boil and store in the refrigerator.

Mix the sugar and pectin.

Heat up the lime juice, water and glucose.

At 105°F (40°C), add the sugar and pectin mixture, then bring to a boil.

Infuse the vanilla in the milk overnight in a refrigerator. Strain and weigh the milk, adding more milk if necessary. Hydrate the gelatin in the cold water. Heat the milk to a boil and add the gelatin.



Pour about 1⁄3 of the hot liquid on the partially melted chocolate and emulsify with a spatula until it has a smooth, glossy, elastic texture. To complete the emulsion, mix using an immersion blender, being careful not to incorporate any air. As soon as the mixture has reached 95-105°F (35-40°C), add in the whipped cream.

Bring the Absolu Cristal to a boil with the water then mix using an immersion blender.



Immediately apply using a spray gun at approx. 160-175°F (70-80°C).