Yield: 18 Baba
Notes: Method: Straight dough
1/2 ounce Instant yeast
12 ounces Water, temperature controlled
5 Eggs
1 ounce Granulated sugar
10 grams Salt
1 teaspoon Vanilla extract
1 pound Bread flour
6 ounces Unsalted butter, at room temperature
To finish:
3 quarts Simple Syrup
2 fluid ounces Dark rum
1 pint Crème Chantilly (Chantilly Cream)
20 ounces Fresh fruit, as desired
Variation:
1. Dissolve the yeast in the water in a mixer bowl fitted with a dough hook. Add the eggs, sugar, salt, vanilla and flour and mix on low speed until the dough is smooth and elastic, approximately 6 to 10 minutes. The dough should reach 80°F (26°C) after kneading.
2. Break the butter up into several pieces and place it on top of the dough. Mix the dough for about 20 to 30 seconds on low speed, just enough to distribute the butter throughout the dough without completely incorporating it into the dough.
3. Let the dough ferment in the bowl of a mixer, covered, until it doubles in size, approximately 45 minutes.
4. Restart the mixer on medium speed and knead the dough for 2 to 3 minutes to completely mix the butter into the dough. The dough will be very soft, smooth and elastic when fully kneaded.
5. Fill a pastry bag fitted with a large plain tip with the loose dough. Pipe buttered baba or savarin molds one-third to one-half full with the dough. Use scissors to cut the dough away from the pastry tip.
6. Proof until doubled in size. Bake at 375°F (190°C) until golden brown, approximately 15 minutes. Cool to room temperature.
7. Bring the Simple Syrup to a boil in a large saucepan. Reduce the heat to a low simmer. Place the babas in the simmering Simple Syrup, allowing ample room for them to expand. After one minute flip the pastries then leave them to soak up the syrup for one minute on the other side. When fully soaked, the babas will expand by approximately 25%.
8. Remove the babas from the syrup using a slotted spoon and place them on a serving plate. (Strain and reserve any leftover syrup for another use.) Sprinkle or brush each baba with the dark rum.
9. Decorate each baba with Crème Chantilly and fresh fruit. Babas may be served warm or at room temperature.
Baba in Exotic Syrup -- Prepare the babas. Make a simple syrup using 1 quart (1 liter) or water and 10 fluid ounces (300 milliliters) orange juice, 4 fluid ounces (120 milliliters) passion fruit juice, 2 fluid ounces (60 milliliters) lime juice, 1/2 fluid ounce (15 milliliters) vanilla extract and 2 pounds (960 grams) of sugar. Soak the babas in this syrup. Brush the soaked babas with passion fruit or other exotic fruit liqueur instead of the rum. Garnish the babas with fresh mint leaves, pieces of cut tropical fruit and Crème Chantilly.
Notes: Method: Straight dough
1/2 ounce Instant yeast
12 ounces Water, temperature controlled
5 Eggs
1 ounce Granulated sugar
10 grams Salt
1 teaspoon Vanilla extract
1 pound Bread flour
6 ounces Unsalted butter, at room temperature
To finish:
3 quarts Simple Syrup
2 fluid ounces Dark rum
1 pint Crème Chantilly (Chantilly Cream)
20 ounces Fresh fruit, as desired
Variation:
1. Dissolve the yeast in the water in a mixer bowl fitted with a dough hook. Add the eggs, sugar, salt, vanilla and flour and mix on low speed until the dough is smooth and elastic, approximately 6 to 10 minutes. The dough should reach 80°F (26°C) after kneading.
2. Break the butter up into several pieces and place it on top of the dough. Mix the dough for about 20 to 30 seconds on low speed, just enough to distribute the butter throughout the dough without completely incorporating it into the dough.
3. Let the dough ferment in the bowl of a mixer, covered, until it doubles in size, approximately 45 minutes.
4. Restart the mixer on medium speed and knead the dough for 2 to 3 minutes to completely mix the butter into the dough. The dough will be very soft, smooth and elastic when fully kneaded.
5. Fill a pastry bag fitted with a large plain tip with the loose dough. Pipe buttered baba or savarin molds one-third to one-half full with the dough. Use scissors to cut the dough away from the pastry tip.
6. Proof until doubled in size. Bake at 375°F (190°C) until golden brown, approximately 15 minutes. Cool to room temperature.
7. Bring the Simple Syrup to a boil in a large saucepan. Reduce the heat to a low simmer. Place the babas in the simmering Simple Syrup, allowing ample room for them to expand. After one minute flip the pastries then leave them to soak up the syrup for one minute on the other side. When fully soaked, the babas will expand by approximately 25%.
8. Remove the babas from the syrup using a slotted spoon and place them on a serving plate. (Strain and reserve any leftover syrup for another use.) Sprinkle or brush each baba with the dark rum.
9. Decorate each baba with Crème Chantilly and fresh fruit. Babas may be served warm or at room temperature.
Baba in Exotic Syrup -- Prepare the babas. Make a simple syrup using 1 quart (1 liter) or water and 10 fluid ounces (300 milliliters) orange juice, 4 fluid ounces (120 milliliters) passion fruit juice, 2 fluid ounces (60 milliliters) lime juice, 1/2 fluid ounce (15 milliliters) vanilla extract and 2 pounds (960 grams) of sugar. Soak the babas in this syrup. Brush the soaked babas with passion fruit or other exotic fruit liqueur instead of the rum. Garnish the babas with fresh mint leaves, pieces of cut tropical fruit and Crème Chantilly.