Baba original recipe

Babà original recipe

Another classic of Italian pastry: the neapolitan Babà, enriched with custard and cherries in syrup.

Time: 2 hours

Babà ingredients:

– 2 cups sifted flour
– 1,8 oz sifted confectioners’ sugar
– 3 eggs
– 3,5 oz butter
– 2 tablespoon milk
– 0,5 oz brewer’s yeast
– a pinch of salt


Mix eggs and milk in a bowl. Melt and add butter and brewer’s yeast. Add flour and sugar and mix well. Cover with a little flour and put into the oven at 85°F for about 40 minutes to rise (it should double size). Pour the batter in the buttered pans with a piping bag (fill 3/4). Put into the oven at 85°F to rise to the edge of the pan. Bake at 320°F until it becomes brownish. Let cool completely. When it cold, dip in hot bagna. Finally add cream with a piping bag.

Bagna (to wet the Babà) ingredients:

– 2,5 cups sugar
– 2 cups water
– 1 cup rhum


Boil in a casserole sugar with water. Mix with a spoon. Let cool briefly and add rhum.

Cream ingredients:

– 2,5 cups milk
– 1 tablespoon flour
– 4 oz sugar
– 1 tablespoon corn starch
– 5 egg yolks
– 1/2 teaspoon vanilla extract


Pour in a casserole milk and add flour. Mix. Add sugar, corn starch, egg yolks and vanilla extract. Turn on the flame and mix well. Boil for about 2 minutes. Turn off flame and pour in a container, cover and let cool completely.

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