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For three 60 x 10 cm frames.
After the baba dough has risen for the first time, smooth it with a spatula and fill some 3 cm-diameter half-sphere Flexipan molds. Leave to rise again in the drying oven. Put in the oven at 200 °C for a few minutes and then lower the temperature to 170-175 °C for 12-14 minutes. When the syrup has cooled, place the babas in a candissoire and cover them with syrup. Turn the babas after 15 minutes and leave them to absorb the syrup overnight in the refrigerator. The following day, drain well before assembling. Make the sponge preparation and pour 700 g into each 60 x 10 cm frame. When baked and cooled, use a knife to cut the cake away from the frame, leaving it inside for assembly. Use a piping bag with no nozzle to add around 200 g of Banana Passion Fruit Compote. Use a ladle to glaze the drained babas with some Absolu Noir glaze and arrange around 20 babas in each frame. Whip the ganache and then use a piping bag with a St. Honoré nozzle to randomly pipe around 500 g ganache per frame. Blast freeze. Spray the tarts with the Absolu Cristal Glaze. Use a rolling pin to roll out some tempered dark chocolate couverture between two acetate sheets and then immediately separate the sheets for a veined effect. Before it sets, use cutters to cut out different sized circles. Leave to set. Brush the decorations with some cocoa powder. Decorate by arranging the circles evenly on the ganache. Tip: Cut out strips of tart to the desired length, according to the number of people to serve and the desired product (individual or tarts).