BABA 'AL RHUM COVERED WITH CHOCOLATE SAUCE

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.

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