• Dessert made by Pastry Chef Mirela Cață as part of the project "Masters of the White Art invite you to the Baking Show".
Recipe – Babà with raspberries and pistachios
The ingredients below will yield 20 pieces of 100 grams each.
Minibabà shells
Ingredients:
• Flour 250 g;
• Salt 5 g;
• Sugar 25 g;
• Yeast 10 g;
• Eggs 175 g;
• Butter 125 g;
• Milk 50 g;
• Oil (for modeling) 100 g.
Preparation:
Knead a mixture of: 50 g flour, 10 g yeast, 50 g milk, 20 g sugar and leave to rest. leaven approximately 20-30 minutes at a temperature of 30-35 ⁰C.
After rising, knead the mixture with the remaining flour, salt and eggs until a softer dough is obtained that comes away from the walls of the bowl. The butter is added after the gluten has formed. If necessary, add more milk. Leave to rise in an oiled bowl at a temperature of 37 ⁰C. Halfway through the rising time, the dough is kneaded again.
Shape 10 pieces/25 g into Babà mold with diameter 5,5.
Leave to rise again, for about an hour.
Baking:
The oven Preheat oven to 180 – 200°C. Bake for approximately 20-25 minutes.
Let it cool on a rack.
Syrup for syruping
Ingredients:
• Sugar 500 g;
• Water 500 g;
• Raspberry puree 100 g;
• Raspberry/red fruit liqueur 100 g.
Boil the sugar with the water and raspberry puree.
The babà shells are soaked in syrup. and sprinkle with the liqueur. Re-sprinkle with the syrup that drains into the tray.
Napage
Ingredients:
• Raspberry puree 150 g;
• Sugar 150 g;
• Water 60 g.
Mix the fruit puree with the sugar and water and bring to the boil. We should obtain a more fluid marmalade that will be brushed over the syrupy peels.
Vanilla cream
Ingredients:
• Eggs 50 g;
• Sugar 45 g;
• Starch 20 g;
• Milk 3,5% 250 g;
• Pistachio paste 50 g;
• Semi-whipped cream 35% 125 g.
In a bowl, mix the eggs with the sugar and starch and mix until smooth.
In a double-bottomed pot, boil the milk. When the mixture boils, add it to the egg mixture, stirring with a whisk.
Transfer the mixture to the pot where the milk was boiled and place over low heat, stirring with a whisk. It is ready when it has a consistency that "it is held" on the phone.
Pour into a tray with cling film and cool to 25 ⁰C. Place in the bowl MIXER equipped with a whisk and homogenized with pistachio paste at medium speed.
Add the semi-whipped cream and mix. Cover with foil and place in the refrigerator. receive until used.
Finishing:
- Liquid cream 350 g;
• Powdered sugar 25 g;
• Natural vanilla extract qs
Whip the heavy cream with the vanilla extract. Finally, add the powdered sugar.
Decoration:
- Fresh raspberries 100 g;
• Granulated pistachios 50 g.
Assembly:
In a candy bar glass/dessert plate, pour the pistachio cream with a postman. Place the babà bark in syrup and sprinkle with raspberries. Finish with whipped cream, raspberries and granulated pistachios.
Read HERE in White Art and other delicious dessert recipes.
