Ingredients for chocolate glaze
- 280 g cream
- 400 g of sugar
- 60 g water
- 140 g of cocoa
Slightly cut the baba on one side and fill with pastry cream sac a poche. For the chocolate glaze, put the mixture of water, sugar and cream on the fire and bring it almost
to a boil before adding the cocoa.
Cover the baba with the chocolate icing once it has cooled and decorate with a dollop of cream.