- 150 g liquid cream with a minimum of 30%
- 45 g of white chocolate to be baked
- 1 vanilla bean
To prepare before the rest of the recipe (ideally the day before)
Boil the liquid cream with the vanilla pod split and scraped.
At the same time, melt the pre-chopped white chocolate in the microwave and pour the hot preparation in 3 times on the melted white chocolate, mixing vigorously with Maryse. Remove the pod, mix it with the dipping blender. Add the clove to the cream. Shoot the preparation on contact and place it in the fridge for 3 hours minimum or overnight.
When your babas are ready to be served, take out your preparation from the fridge. Remove the pod and filter through a strainer or Chinese and whisk it to medium speed to obtain a firm whipped cream.
Put it in a grooved sleeve pocket and form a beautiful rose on your babas.
