Recipe of the month
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.