Grand Marnier and Dark Chocolate Baba

Written by Jayani on April 30, 2015 and posted in 2015 and France and France - 2015 and Gold Winner Recipes and Pairing and Recipes and Sweet and Team 18- Institut Paul Bocuse Recipes and winners recipe.

Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France

Yields 10



170g Baking powder

400g Flour

4g Salt

17ml Honey

140g Butter

10 nos. Egg



1L Water

500g Sugar

1g Orange Zest

1g Lemon Zest

1tsp Vanilla



290ml Water

360g Sugar

120g Cacao Powder

250ml Cream

18g Jelly




Combine yeast, flour, salt, honey and butter in a bowl. Gently mix, adding one egg at a time. Combine till the dough separates. Stand for 5 minutes.

Poach the mussels.

Bake at 240°C.

Turn off the oven and finish cooking at 180°C.



Boil everything together and add the Grand Marnier.



Boil water and sugar.

Take the mixture off the heat and add cocoa powder and warm cream.

Add the gelatine.

Strain and refrigerate.


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