Coffee Baba
Discover the recipe for Norohy Coffee Baba by pastry chef Loi Ming Ai!
Download the recipe
Walnut Florentin
- Walnut 135 g
- PARIANI Hazelnut 50 g
- PARIANI Almond 50 g
- Butter 105 g
- Brown sugar 60 g
- Caster sugar 60 g
- Flour 15 g
- VALRHONA DULCEY blond chocolate 35% 90 g
- Salt 1 g
Bring melted butter, brown sugar, caster sugar and flour to a boil. Incorporate in nuts and bake at 150°C for 20 minutes. Fold in melted couverture and sea salt.
Coffee Baba dough
- T55 flour 125 g
- Dry yeast 5 g
- Water 55 g
- Caster suger 7,5 g
- Salt 2 g
- Butter 40 g
- Egg 50 g
- NOROHY coffee bean paste 7 g
Warm the water, caster sugar, salt, butter, whole egg and coffee bean paste together to 40°C.
Mix T55 and dry yeast together in a mixing bowl with paddle attachment, incorporate in warm water mixture and continue to mix until the gluten is developed. Pipe into mould and proof for 20 minutes before bake (160°C fan 4).
Coffee syrup
- Espresso 300 g
- TPT syrup 300 g
- Gelatin mass 18,5 g
- Organic orange blossom water 1,5 g
Mix espresso, TPT syrup, gelatin mass and orange blossom water together.
Vanilla anis diplomat
- Milk 500 g
- Star anis 10
- NOROHY organic Madagascar Bourbon vanilla beans 1
- Egg yolks 150 g
- Caster sugar 100 g
- Corn starch 40 g
- Butter 50 g
- Gelatin mass 55 g
- Cream 35% 785 g
Bring the milk, star anise and vanilla pod to a boil. Strain out the star anise. Make a crème patisserie with infusion, egg yolks, caster sugar and corn starch. Whisk in butter and gelatin mass. Cool down the mixture to 45°C, fold in whipped cream.
Coffee Dulcey 35% cremeux
- Milk 170 g
- Cream 35% 170 g
- NOROHY co ee bean paste 10 g
- Egg yolks 65 g
- Caster sugar 30 g
- Gelatin mass 12 g
- VALRHONA DULCEY blond chocolate 35% 240 g
Make a crème Anglaise with milk, whipping cream, coffee bean paste, egg yolks and caster sugar together in a saucepan 83°C.
Whisk in melted gelatin mass and couverture, emulsify well with a Micromix.
Coffee glaze
- VALRHONA Absolu cristal 165 g
- Water 16,5 g
- VALRHONA CARAIBE dark chocolate 66% 16,5 g
- NOROHY co ee bean paste 5 g
Bring the absolu cristal glaze and water to boil in a saucepan. Add in couverture and coffee bean paste, emulsify well with a mixer
Ming Ai Loi
Pastry ChefMingAi Loi began his career as a cake decorator at TakaCakeHouse in Malaysia in 2009. Later, he worked as a commis chef, then sous-chef in Beijing, China until 2016. He became an Executive Pastry Chef for the Singapore Academy of Patisserie and Culinary Arts, before being crowned World Champion at the Pastry World Cup 2019. His ascent continued in 2023 with the title of «Top Excellent Pastry Chef». Since then, he has been regularly invited to join competition juries, including for the Asian Pastry Cup (2024), the Pastry World Cup (2025) and the Malaysia Cup. In 2021, he founded his own pastry shop, Voilà, then his own school in 2024, which he has proudly run ever since.
