The recipe of the Neapolitan baba, enriched with a filling of cream and strawberries. With this recipe I defeated a demon staff: the terror of the Neapolitan babà. I've never tried: I kept telling myself continually ' sooner or later I do’ and then the fear had better. Fear of a resounding failure, to ruin one of the world's most delicious cake that, at least for me. But, Since I love challenges and especially those with myself, I threw my heart over the obstacle and I did. This is made with yeast, but I hope to do it again as soon as possible with the yeast. I made it with right shoulder tendonitis because I have a bad planetary, but the dough you can pretty much make by hand. I decided to customize it a little, I preferred to stay on the classic since it was my first Baba: a rum syrup (but I used a dark rum and cheese really exceptional), chantilly cream, that is, cream and vanilla Bourbon, and strawberries of Terracina. And a little’ fresh mint, that gives me joy! Give it a try, is not difficult. Have a good day!
Ingredients for 10 standard-sized babà:
- 300 grams of flour type 0 Manitoba bio
- 3 large eggs (65-70 grams each)
- 100 grams of butter pomade
- 100 ml whole milk
- 30 grams of caster sugar cash
- 10 grams of fresh yeast
- 1/2 teaspoon fine salt
for the syrup
- 1 liter of mineral water
- 400 grams of caster sugar
- zest of one lemon
- rum as required
- 500 ml of whipping cream
- powdered sugar as required
- 2 tablespoons vanilla Bourbon biolgico
- fresh strawberries of Terracina as required
- fresh mint leaves just enough
- 2 tablespoons of apricot jelly
Baba processing consists of three phases: the Starter dough, the first and the second dough. They are three very simple steps that have, though, need their time to rise.
For lievitino: crumble the yeast and dissolve in 50 ml of milk, slightly warm (but slightly, just barely). Then mix the liquid with 70 grams of flour, until dough is creamy and smooth. Cover the bowl with a clean towel cotton swab and let rise until double oven mode lucina. It took me 45 minutes.
For the first dough, pour into the planetary (or in a bowl if prepared by hand) flour and water and start kneading with hook at medium-low speed. When you have a coarse mixture, combine half the milk, While continuing to knead. Meanwhile, break the eggs into a bowl and beat them with a fork until they have emulsified. Then, combine the dough the eggs slowly, a spoonful after another, without shedding more egg until the previous one has not absorbed. If necessary, joined another little’ of the remaining milk to soften the dough. When the mixture has absorbed all the eggs, increase the speed of the mixer so that the dough is slammed repeatedly against the sides of the Bowl (same process if you decide to do it by hand). Knead for about 10 minutes, until it becomes homogeneous, and put it in a bowl covered with a damp cloth. Let it rise until double oven with lucina: in this case for me it took 80 minutes.
For the second mixture: work in a bowl the softened butter with sugar and salt, then put the first batter in the mixer and start to knead at medium speed, with hook-leaved, by joining via away some’ butter, one teaspoon at a time, causing it to be well absorbed before adding more. At this point, When all the butter will be absorbed, stir the mixture at high speed for 15 minutes, until it becomes soft but elastic, and begins to detach itself from the hook and the sides of the Bowl. As Antoinette, This is a critical step, It depends on the texture of a perfect babà, “spongy and soft, able to absorb and retain the bagna”: don't stop until the Baba will not come off smoothly from the hands or from the bowl of the mixer.
Did this, carefully Buttering the molds and put in each a small ball of dough: I recommend you put very little, in order to get to one-third of the height, because the dough triples in volume and over rising. Let rise in the oven with lucina gonfiafino not to come out until the Baba in height about 2 cm from border stencil.
Preheat the oven to 200°, Bake, turn 180° and cook for 20 minutes. Halfway through cooking, cover with aluminum foil to prevent the surface will darken too. Churning out, allow to cool and unplug the Babas of stencils with a slight rotational motion.
For the syrup: while the babas are one of the many proofing stages, prepare the syrup by putting water in a saucepan, sugar and lemon zest: bring to a boil and then Simmons until the liquid is reduced by one third. Allow to cool.
Putting the Babas on a baking tray large, so that you can turn comfortably, and pour the syrup while they are still warm. Then, every 10 minutes turn them to make it absorb evenly, also by turning them upside down so that the syrup to penetrate everywhere. When they are soaked for good, pour the rum baba the quantity you prefer.
Dissolve gelatin in hot water and apricot spennallare all Baba to rub them evenly.
For decoration, whip the cream with the icing sugar and vanilla. Clean the strawberries cut into slices. Operate on Baba a cut along the length, but without cut them in half, then put the cream in a piping bag and stuff them abundantly. Decorate with slices of Strawberry, Polish strawberries and apricot jelly and garnish with sprigs of fresh mint.