Baba
- 3 1/2 ounces flour
- A pinch of salt
- 1/2 ounce sugar
- A pinch of baking powder
- 2 eggs
- 1 ounce butter
- 1 quart water
- 18 ounces caster sugar
- Lemon zests
- Orange zests
- 2 ounces of apricot coating/glazing
- Add Rum according to your taste
- 7 ounces double cream
- 1 ounce sugar
- 1/2 vanilla pod
- Mix all the ingredients without the butter and then beat with a wooden spoon for about 15 minutes.
- When the dough starts to unstick from the spoon, add the melted butter.
- Mix.
- Cover the dough with a cloth and let it rise.
- When the volume doubles spread the dough halfway up the 4 buttered moulds.
- Make sure that the dough is evenly spread and than leave it to rise in a warm area (86 - 95F).
- The Baba should slightly overflow the moulds.
- Cook it in the oven for 25 minutes at 392 - 400F.
- The cooking time can depend on the size, color, and desired moistness of the Baba.
- Turn out the Babas as soon as they are cook.
- Mix all the syrup ingredients and bring to boiling point.
- Leave to infuse.
- Place the Babas in the syrup and leave to soak for about 40 minutes.
- Verify that they are well soaked, and then place them on a grid to let them drip for about 5 minutes.
- Slice the vanilla pod in two lengthwise and scrape out the grains that will be mixed in with the cream.
- Beat the vanilla grains with the sugar and cream to obtain a Chantilly.
- Put the Baba on a plate and glaze with the apricot coating.
- Serving at the table, cut the Baba in two (lengthwise) and pour on the rum according to you taste.
- Served it with the Chantilly cream.
flour, salt, sugar, baking powder, eggs, butter, water, sugar, lemon zests, orange zests, apricot coating, according, cream, sugar, vanilla pod
Taken from www.epicurious.com/recipes/food/views/baba-105879 (may not work)