ARAK BABA by Chef Gildas Perin


Baba: Mix flour, salt, sugar, dry yeast in kitchen aid, add milk and egg, keep mixing until elastic then add butter. Continue mixing until dough is elastic. Portion tdough at 20 g per mould, proof 30 mins, bake at 180’C for 25 mins. Syrup : Boil water , sugar and infuse with all the spices, then add arak afterwards when syrup is warm. Cool down the syrup and cold-soak the babas overnight. Drain soaked babas on a wire rack then pour additional arak directly on babas. Let babas drip then glaze with neutral glaze. Pineapple Marmalade: Cut pineapple into dice, heat together sugar,pineapple, passionfruit pulp, grated vanilla bean. Once hot add corn starch mixed with water. Finish cooking then cool down. Vanilla Chantilly: Boil cream, grated vanilla bean, sugar. Add the gelatine mix and cool down (24 h in advance), whip Chantilly until soft peak and keep in chiller. Plating: Decorate babas with flowers Plate pineapple marmalade at the bottom of plate, add babas on top. Serve Chantilly, spiced arak on the side. ......... Baba: Campur tepung terigu, garam, gula pasir, ragi kering di mixer, lalu susu dan telur, aduk terus hingga elastis lalu tambahkan mentega. Terus aduk sampai adonan elastis. Bagi adonan dengan 20 g per cetakan, proof 30 menit lalu panggang suhu 180’C, 25 menit. Sirup : Rebus air dan gula pasir dan masukkan semua bumbu, lalu tambah arak saat sirup hangat. Dinginkan sirup, rendam baba semalaman. Setelah terendam penuh, tiriskan baba di rak kawat lalu tuangkan tambahan arak langsung ke baba. Biarkan baba menetes lalu lapisi dengan neutral glaze. Selai Nanas: Potong dadu nanas, panaskan bersama gula pasir, markisa, vanili parut. Setelah panas tambahkan tepung maizena yang dicampur dengan air. Selesai memasak lalu dinginkan. Vanilla Chantilly: Rebus krim, parutan vanila, gula pasir. Tambah campuran gelatin dan dinginkan, kocok Chantilly hingga soft peak dan simpan dalam chiller. Plating sesuai selera! Video tutorial on IGTV @homemade.indonesia Ingredients in the comments! ❤️