Makes 4 servings,
Savarin Dough :
Do this step the day before if it's possible.
- 75 gr flour
- 1 whole egg
- 1 egg yolk
- 20 gr softened butter
- 10 gr sugar
- pinch salt
For the starter dough
- 2 tbsp milk
-1/2 tsp dry yeast
- 2 tbsp flour
Prepare the stater dough,
Hydrate the yeast in the milk (tepid) then add the flour, mix until homogeneous.
Leave to rise for about 30 minutes.
After those 30 minutes, prepare the savarin douhg,
Knead the starter dough with the flour, the eggs, the sugar and salt. When the dough is elastic, add the butter and knead again until the butter completely absorbed.
Leave to rise 30 minutes covered with a cloth.
We get more or less the following texture :
After this time, half fill the molds (previously buttered) with the dough (here half spheres 7 cm diameter), and leave to rise again for 30 minutes.
Then put in a preheated oven for about 15 minutes (medium heat) Remove from the molds and reserve until the next day.
Strawberry Jam :
- 100 gr strawberry puree
- 50 gr sugar
- 1 tbsp lemon juice
Mix some strawberries to get 100 gr puree. Place it in a pan and cook it with the sugar until it thickens a little bit. Leave to cool down. Reserve in the fridge.
Rum Syrup and Jellied Syrup :
- 35 cl water
- 175 gr sugar
- peel of 1 orange and/or lemon or both
- 4 cl rum (40 gr)
- 2 gelatin sheets
Rehydrate the gelatin in cold water for about 5 minutes.
Bring to the boil the water, the orange peel and the sugar. Pour 25 cl of this syrup in a bowl and add the rum (3 cl), Reserve in the fridge (we will use it to soak in the babas)
Drain the gelatin and put it into the pan where is the rest of syrup (still hot). Stir until dissolved, then add the rest of rum. Pour this mixture in a container lined with plastic film, try to get a 1 to 1,5 cm thick syrup layer. Put in the fridge until the gelatin is set (at least 2 hours but the night is good). Mind to keep apart a bit of the jellied syrup in order to glaze later the baba.
Shortcrust Pastry :
- 80 gr flour
- 40 gr butter
- 25 gr sugar
- 1 egg yolk
- 1 tbsp water (optional)
- 1 tsp baking powder
- pinch of salt
Mix the flour, sugar, baking powder, salt and the butter in order to get a sandy texture, then add the yolk and the water (only if the dough is too dry)...
...Knead 1 minutes and make a bowl, cover it in plastic film and let rest in the fridge for 30 minutes.
Roll out the dough 3 mm thick, then with a knife cut 12 cm discs out of it, place them on the oven tray covered with baking paper.
Place another baking paper sheet on top and spread some beans over each disc of dough (so the dough will remain flat during the baking). Place in preheated oven for 10-12 minutes (medium heat). You can remove the beans 5 minutes before the end. Reserve.
Remove from the oven, leave to cool down, turn them upside-down.
Assembly :
The following day or some hours before the service (if you do the recipe the same day), with the help of a knife remove the base of each baba in order to get it perfectly flat...
...and then put them back in their mold. Pour some syrup over them, they have to be completely soaked. They are going to swell. Reserve in the fridge covered with plastic film to prevent any excessive desiccation.
When they are completely soaked, put some strawberry jam in a pastry bag with a very small tip and put a bit of jam inside the babas. Then cover the base with the jam as well.
Remove the jellied rum syrup from its container, cut 1 to 1,5 cm cubes out ot it.
Place the baba in the center of a shorcrust disc, then glaze the baba with a bit of jellied syrup (almost set).
Arrange some fresh strawberries around the baba (stick them with a bit of jam), some whipped cream or Chantilly (I used Chantilly flavored with vanilla sugar), and the jellied cubes. Serve right away.
The project :
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