Cream Babà
Although it boasts Polish and Russian origins, babà is the Neapolitan dessert par excellence: every Neapolitan pastry offers more or less traditional versions. Surely you will know it in the classic version without any filling, but have you ever tried the cream babà? Although it is also excellent natural, it must be said that with the addition of cream the babà becomes truly irresistible! If your mouth is already watering and you plan to prepare it, here is my recipe for cream babà!
Babà with rum and custard, a very famous and tasty dessert of Neapolitan pastry, even if it has French, or, according to some, Russian and Polish origins. Soft, exquisitely alcoholic and scented with rum, babà is the ideal dessert for the end of lunch, the end of dinner, or even to accompany a tea, an appetizer or any other occasion you want a light, exquisite, inviting dessert. The babà can be enjoyed naked or garnished with custard, or cream, or chocolate, or even berries, according to the taste and imagination of each. Simple ingredients, flour, sugar, eggs, butter, yeast, milk, the right mold and a lot of care for leavening, these are the few secrets to get the rum babà and custard, a dessert that will meet everyone's taste, and will satisfy both the eye and the palate.
The recipe that I will describe is one of the simplest; After the perfect leavening and at the end of cooking, the babà will first be soaked in a syrup of water, sugar and rum, then garnished with custard and candied cherries. If your mouth is already watering and you plan to prepare it, here is my recipe for cream babà!
Ingredients
200 ml milk450 g flour1 cube of brewer's yeast570 g sugar6 eggs190 g butter1.5 l of water50 ml rumLemon peel to tasteCustard to tasteSour cherries in syrup to tasteSalt to taste
Preparation
To prepare the recipe for cream baba, start with the dough of the cake, which needs some time for proper leavening. First of all, take out 150 g of butter from the refrigerator to make it soften. Heat the milk slightly in a saucepan: when it is warm, dissolve the brewer's yeast and stir quickly with a wooden spoon so that it dissolves quickly. At this point transfer the milk and baking powder just dissolved in a large bowl and add the following ingredients: 70 g of sugar, salt, eggs and half of the total flour dose. Start mixing the ingredients and then knead the dough well until it is smooth and velvety. At this point also add the softened butter, after cutting it into small pieces. Knead so as to absorb the butter, then add the remaining half of flour and knead again to incorporate it well. Now you have to let the baba dough rise: cover it with a cloth and let it rise for about 45-50 minutes or until its volume has doubled. Once this first leavening is completed, butter the special babà molds and fill them with the dough: each mold must not be filled completely, but only up to about 3/4 of its capacity, since the dough must still rise. When it has swelled up to the edge of the mold, the second phase of leavening will also be completed. At this point you can proceed with cooking. Heat the oven to 180 ° C: then cook the babà for about 20 minutes or until golden brown on the surface (the cooking time varies depending on the oven, so check your babà often). Meanwhile, while the babà are in the oven, prepare the rum syrup: pour the water into a saucepan, also adding the lemon peels and the remaining sugar. Then boil the water and, when the sugar has dissolved perfectly, turn off the heat and add the rum. The syrup is ready: set aside to let it cool. When the baba are ready, wait for them to cool down, then proceed with the last steps of the recipe. Immerse the babà one by one in the rum wet, so as to soak them completely. Then put them to drain. Once this operation is completed, transfer the custard into a piping bag: with the latter make a small hole on each babà and through it squeeze the cream inside, until the baba is completely filled. Finally, decorate the sweets with sour cherries in syrup. Let it rest in the refrigerator for at least 2 hours before serving it.
Although it boasts Polish and Russian origins, babà is the Neapolitan dessert par excellence: every Neapolitan pastry offers more or less traditional versions. Surely you will know it in the classic version without any filling, but have you ever tried the cream babà? Although it is also excellent natural, it must be said that with the addition of cream the babà becomes truly irresistible! If your mouth is already watering and you plan to prepare it, here is my recipe for cream babà!
Babà with rum and custard, a very famous and tasty dessert of Neapolitan pastry, even if it has French, or, according to some, Russian and Polish origins. Soft, exquisitely alcoholic and scented with rum, babà is the ideal dessert for the end of lunch, the end of dinner, or even to accompany a tea, an appetizer or any other occasion you want a light, exquisite, inviting dessert. The babà can be enjoyed naked or garnished with custard, or cream, or chocolate, or even berries, according to the taste and imagination of each. Simple ingredients, flour, sugar, eggs, butter, yeast, milk, the right mold and a lot of care for leavening, these are the few secrets to get the rum babà and custard, a dessert that will meet everyone's taste, and will satisfy both the eye and the palate.
The recipe that I will describe is one of the simplest; After the perfect leavening and at the end of cooking, the babà will first be soaked in a syrup of water, sugar and rum, then garnished with custard and candied cherries. If your mouth is already watering and you plan to prepare it, here is my recipe for cream babà!
Ingredients
200 ml milk
450 g flour
1 cube of brewer's yeast
570 g sugar
6 eggs
190 g butter
1.5 l of water
50 ml rum
Lemon peel to taste
Custard to taste
Sour cherries in syrup to taste
Salt to taste
Preparation
To prepare the recipe for cream baba, start with the dough of the cake, which needs some time for proper leavening. First of all, take out 150 g of butter from the refrigerator to make it soften. Heat the milk slightly in a saucepan: when it is warm, dissolve the brewer's yeast and stir quickly with a wooden spoon so that it dissolves quickly. At this point transfer the milk and baking powder just dissolved in a large bowl and add the following ingredients: 70 g of sugar, salt, eggs and half of the total flour dose. Start mixing the ingredients and then knead the dough well until it is smooth and velvety. At this point also add the softened butter, after cutting it into small pieces. Knead so as to absorb the butter, then add the remaining half of flour and knead again to incorporate it well. Now you have to let the baba dough rise: cover it with a cloth and let it rise for about 45-50 minutes or until its volume has doubled. Once this first leavening is completed, butter the special babà molds and fill them with the dough: each mold must not be filled completely, but only up to about 3/4 of its capacity, since the dough must still rise. When it has swelled up to the edge of the mold, the second phase of leavening will also be completed. At this point you can proceed with cooking. Heat the oven to 180 ° C: then cook the babà for about 20 minutes or until golden brown on the surface (the cooking time varies depending on the oven, so check your babà often). Meanwhile, while the babà are in the oven, prepare the rum syrup: pour the water into a saucepan, also adding the lemon peels and the remaining sugar. Then boil the water and, when the sugar has dissolved perfectly, turn off the heat and add the rum. The syrup is ready: set aside to let it cool. When the baba are ready, wait for them to cool down, then proceed with the last steps of the recipe. Immerse the babà one by one in the rum wet, so as to soak them completely. Then put them to drain. Once this operation is completed, transfer the custard into a piping bag: with the latter make a small hole on each babà and through it squeeze the cream inside, until the baba is completely filled. Finally, decorate the sweets with sour cherries in syrup. Let it rest in the refrigerator for at least 2 hours before serving it.
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