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Irish baba

For 20 individual babas.


Baba dough

  • Flour 250 g
  • Eggs 100 g
  • Egg yolks 25 g
  • Full cream milk 100 g
  • Salt 5 g
  • Caster sugar 20 g
  • Fresh yeast 10 g
  • Brown butter (beurre noisette) 50 g

Dissolve yeast in warmed milk. Place all remaining ingredients into mixer (except butter). On low speed mix until a dough forms. Leave to mix and add beurre noisette. Mould in silicon spheres. Leave to prove for 45 minutes and bake at 160°C for 20 minutes. Unmould and leave to cool.


Soaking syrup

  • Coffee 1,000 g
  • Caster sugar 500 g
  • Whisky 200 g

Make a strong coffee. Place into a saucepan with sugar and heat (without boiling). Add whisky (preferably of Irish origin). Take off heat and soak babas.


Cream infusion

  • Milk 500 g
  • Coffee beans, Arabica 30 g
  • Egg yolks 100 g
  • Caster sugar 125 g
  • Custard powder 45 g
  • Butter 75 g
  • Milk chocolate 40% 50 g

Boil milk with coffee. Cover and leave to infuse for 10 minutes. Strain and weigh milk, adjusting for 500 g milk if required. Boil and pour onto egg yolks mixed with sugar and custard powder. Reboil and add butter and milk chocolate. Emulsify.


Chantilly

  • Cream 35% fat 500 g
  • Caster sugar 40 g
  • Vanilla bean 1 piece

Make a chantilly, whipping all ingredients together.


Assembly

Pipe the infused cream onto a soaked baba. Pipe around the edges and place a half dark chocolate sphere, filled with infused cream. Place a company logo and a whisky dropper.

Recipe given by

Christophe Sedent
Pâtisserie Sedent à Saint-Seurin-sur-l’Isle, membre de Tradition Gourmande

The idea?

To pair a French pastry classic with an Irish drink.


The shape?

Round, generous and indulging.


The flavours?

We find the following flavours: coffee, whisky and chantilly with a baba texture.


The technical step?

Making the baba dough.


Careful

Careful when infusing the coffee beans in the milk.

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