BABA COOL (mini-verrines)

Knead together the flour, eggs, fresh cream, milk, fresh yeast, and fine sea salt.
Once the dough starts to come away from the edges of the bowl, gradually add in the sugar follow by the room-temperature butter. Once the dough is very smooth, stop kneading.
Leave it to rise for 10 minutes. Use a piping bag to pipe it into greased molds.
Leave it to rise until each one has doubled in size and bake at 175°C for approx. 15 minutes..

Put the frozen raspberries in mixing bowl and cling wrap the surface of the bowl. Cook for 45 minutes in a bain-marie. Once cooked, pour the mixture over a fine strainer and leave the juice to dripped without pressing the fruits down. Boil the water with the 420g raspberry juice, lemon juice, sugar and star anise together. Allow to infuse for about 15 minutes and strain through. Once cold, put the babas into a deep tray and pour the cold syrup over. Turn the babas over after 15 minutes and allow to soak in the refrigerator overnight.

Slightly warm the syrup and dissolve the gelatine.

Boil the milk with glucose syrup and gradually pour over the chopped couverture stirring in the centre to create an elastic, smooth and glossy core of a well started emulsion. This texture should be kept to the end of mixing while adding the remaining milk. Use a hand blender at the end. Everything combine smoothly add in the 350g cream into the ganache and blend until smooth and set aside in the refrigerator for at least 3 hours. Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped with a pastry bag.

Cristalise the Chocolate and realise the chocolate decoration. Place it on top of the verrine just before serving.