Baba Recipe by Bruno Ménard

Baba Recipe by Bruno Ménard

Recipe for a mouthwatering baba presented by chef Bruno Ménard

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Foodie  Foodie Your Guide to Good Taste  on 24 Jan '16

Top image / cooking.nytimes

Bruno Ménard is a celebrated French chef who is best known for his culinary achievement at L'Osier, a three michelin starred French restaurant in Japan. He now works and lives in Singapore where he consults with restaurant group Déliciae developing food concepts. 

Baba Dough

  • 100g warm water
  • 10g salt
  • 30g sugar
  • 20g dry yeast
  • 500g flour
  • 350g egg
  • 150g butter melted 45 degrees
  • Baba syrup
  • 1000g water
  • 400g sugar
  • 2 pcs vanilla bean
  • 2 pcs star anise pods
  • 1 piece orange zest
  • 100g dark rum

Passion Glaze

  • 115g passion puree
  • 350g glacage miroir
  • 115g sugar
  • 75g glucose syrup
  • 5g pectine nappage
  • Chantilly cream
  • 1 litre European cream
  • 1 piece vanilla bean
  • 10g vanilla bean paste
  • Decor
  • orange confit
  • angelique


  1. For the Baba: Preheat oven to 175 C.
  2. Mix together the warm water, salt, sugar and the dry yeast. 
  3. Add the flour and eggs and mix well.
  4. Add the warm butter and mix until everything is the correct consistency.
  5. Put the baba into a mould and cook for 12 minutes.
  6. For the Syrup: Bring to the boil all the ingredients. 
  7. Let them infuse for 1 hour and then pass through a fine strainer.
  8. Pour the hot syrup on the dry baba until the correct consistency.
  9. For the Glaze: Bring all the ingredients to the boil. 
  10. When the Baba are cooked, pour the warm glaze evenly on the baba to get a nice shinny colour.
  11. For the Chantilly: Whip the cold cream in a cold bowl until soft peaks form (be careful to not over-whip the cream).
  12. Add the vanilla and the sugar. Keep in the fridge until ready to serve.




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