Home » Neapolitan babà, with cream and strawberries

Neapolitan babà, with cream and strawberries

by Ada Parisi
5 min read

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!

Neapolitan baba with cream and strawberries

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

for garnish

  • 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.

You've already seen these recipes?


Monica May 26, 2014 - 10:07

I like the colors and, especially after the initial premise, I'd say you've defeated your fears in a superb, completing all with delicious aromas and textures!

Sicilians creative in the kitchen May 26, 2014 - 11:42

Hi Monica, I threw the heart over the obstacle… I don't know why I get so frightened of Baba, though it went well! Thanks and a hug. ADA

Antoinette May 26, 2014 - 09:45

ADA, I specified in the recipe, but I used a dark rum cheese that gave an edge to Baba; I use less, the drop has an intensity of flavor but abidemi unmatched compared to other.
As regards the milk actually is used in cake recipes, 1 litre instead of eggs is expected for each kg of flour. But this is a recipe that I inherited from an elderly aunt who as I already wrote in another comment, I was given more as a rule: “Remember Antoinette that for every 100 g of flour you use an egg, thirty grams of butter and a little’ of milk to dissolve the yeast,then if you need to, If the flour requires it, Add even a dash of milk”.
And I have experienced that is a recipe suitable for everyone. For those notions from Haute Patisserie, still meets; who has never competed gets excellent results.
As with other versions, I have experienced that the string pattern is more hardworking, where it is sometimes indispensable even planetary. And this would have affected a large part of MTC's competitors: those unfamiliar with leavened products, It would not have obtained good results;those who do not have the planetary couldn't participate.
While in the spirit of TCM, We have to give everyone a chance to participate,to feel satisfied, to start the imagination and competence.
When it passed the tendonitis I very much hope that you feel the dough by hand; feel the satisfaction of seeing train stringing, its softness and its consistency, resilient and tenacious.
Your version, in its simplicity and in its simplicity,She is beautiful, Nice and tasty
I embrace you strong!

Sicilians creative in the kitchen May 26, 2014 - 11:45

Hi Antoinette! I hope the reader asking me some milk read your timely comment. As I was saying, I found the perfect recipe as a clock, Although I made it in a food processor because of Tendonitis and you're right: It is a recipe that does not need to have rudiments of pastry because it is immediate. Are you basing on consistency, understand her touching and looking at the dough. I plan to get them ready again for mums and dads who come next weekend and adore the Baba, I hope to prepare by hand and, Maybe, the I will stuff differently, with cream and cherries, as in your recipe. A hug and thanks for stopping by me. ADA

Anna Maria May 25, 2014 - 22:02

You are doing an excellent job, and the recipes are great!

Sicilians creative in the kitchen May 25, 2014 - 22:59

Thanks Anna Maria, and welcome on my blog! I hope to see you here soon again! ADA

chiarapassion May 25, 2014 - 16:06

ADA first of all congratulations on the new blog graphics, clearer and especially that highlights your photos, I love it so much!
Very good your good Neapolitan babà and I love it, next time try the dough no milk, I love you and I'm rooting for you!

Sicilians creative in the kitchen May 25, 2014 - 16:10

Thanks Enrica! I wanted to change just to have a template that would put a little’ featured photos, Although I'm still not as nice as I would! I spent two days at the pc and I can't take any more! But the hard work is done! A hug and good Sunday!

Elena-sweetlife May 24, 2014 - 20:23

I don't know how much I could eat, seriously! A mix of things that drive me crazy. congratulations also to la sfogliata, I'm going to see me even that recipe!

Alessandra May 24, 2014 - 06:40

The iiziale part of your post I could write it myself: until this MTC, the Baba did not like. Is- What's worse- I couldn't understand why a nation of fine pastry connoisseurs as the Campani magnificassero him so much. Now, third sourdough that refreshments: and I assure you that if there is a period for me packed out of commitments is just that, so the time to cook their I: but I can't stop doing it taste, because you like me are in many, here in Genoa, to feed my own perplexity. The answer is simple: Evidently, so far we have eaten the other, That's it. In connection with the comment above, in various recipes of Baba I'd collected, many have milk: I think it's the usual said “kitchen that go, recipe found”: I found this and not letting go more.
I agree unconditionally your variants- the chantilly real, unencumbered by custard: strawberries, cream and Mint are another one of those combinations da sturbo, especially if prepared using quality raw material, as in this case. Vist!

Sicilians creative in the kitchen May 24, 2014 - 15:22

Hello Alessandra. I think the difficulty of approaches with the Baba is the liquor, because out from Naples and Campania the Baba becomes a sponge soaked with such a quantity of liquor, often not of great quality, you clear every other flavor. I agree with you about have evidently ate so far more… A big hug, ADA

Vera May 23, 2014 - 20:10

Just great!! Kisses. Vera

Sicilians creative in the kitchen May 24, 2014 - 15:18

Real thanks! Have a nice weekend! ADA

Stefania May 22, 2014 - 22:58

many do not use liquids like milk but only eggs, What is the difference? Maybe it's softer or absorb better the syrup?

Sicilians creative in the kitchen May 22, 2014 - 23:10

Hi Stephanie and welcome. Then, as I write this is my first and, having done so for Mtchallenge, I was forced to use this recipe, I found great. What I understood from reading and collecting documents, is that milk is a replacement for one or two more eggs, I think to lighten. If you prefer not to put it, using only very little to dissolve the yeast, Add an egg. I, For example,, the second part I added milk because the dough was already good consistency and I used very very large eggs. Dear friends napoletane milk not put. In addition, I am going to apply sensor soon and I'll try to do it without, so I can explain the difference after the live test.


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.