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.