Babà original recipe

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

Time: 2 hours

Babà ingredients:
– 2 cups sifted flour
– 1,8oz sifted confectioners’ sugar
– 3 eggs
– 3,5oz butter
– 2 tablespoon milk
– 0,5oz 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
– 4oz 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.

Italian chantilly cream recipe

– 1,7 cups (400ml) milk
– 4 egg yolks
– 1/2 cup (125gr) sugar
– 1oz (30gr) flour
– 1 cup (250ml) cream
– 1/2 lemon peel
– a little pinch of salt

Beat the egg yolks with sugar and salt, add the flour and mix well. Add the milk previously boiled with lemon peel. Boil for a few minutes, stirring constantly. Pour into a container and allow to cool, covering the cream with plastic wrap.
Whip the cream and fold into the cooled cream with a spoon.

More information can be found by viewing the step by step video.