Lo stesso impasto può essere utilizzato anche per fare i babà mono porzione utilizzando gli appositi stampini oppure, come ho fatto io, in stampi in silicone con forme più accattivanti, come potete vedere nella foto sottostante.
Recipe in English
I should point out that the recipe is not my invention but it is just a reworking of the wonderful recipe of Master Pastry Chef Luca Montersino. The original one is found within his book ” Sins of Chocolate.” Of course, the necessity of the changes is due only to the fact that I wanted to use my Mother Yeast and decorate as per personal taste and imagination.
Ingredients: for a cake with a hole of 28 cm . diameter
for the mixture of Baba
400 grams of strong flour (at least 360W )
160 gr. soft butter
40 gr. granulated sugar
150 gr. Mother of yeast ( or 20 gr. of fresh baker’s yeast )
450 gr. of whole eggs
8 gr. salt
30 gr. unsweetened cocoa powder
70 gr. dark chocolate drops
for the syrup
650 gr. of water
150 gr. orange juice
300 gr. granulated sugar
150 gr. Rum
for the final decoration
Edible gelatin for desserts to shine
500 ml . of whipped cream
2 tablespoons of melted Nutella
food glitter silver
Put in the planetary flour, sugar cocoa and yeast, driven the car with the hook at speed 1 and gradually begin to pour 2/3 of the eggs. Continue to knead and when the mass has reached a firm texture but smooth, add the rest of the eggs, always a little at a time until completely absorbed. Increased very little speed, and when you see that the dough begins to string, begin to incorporate the butter slowly and always waiting to enter the next one if it has not been absorbed before the previous with the last amount of butter also included the salt. When the dough is fully strung, add the chocolate chips, you run for a few minutes then grease your hands with butter and pour the mixture on a greased work surface to prevent attacks, so take a few bends in the compound, buttered mold and introduce the baba doing inside a cylinder that arrives a little under half of the total . Put to rest for a couple of hours or until the dough does not get to the top edge of the mold and then bake in the preheated oven for about 20 minutes at 170 degrees (keep an eye on the temperature and cooking times may vary depending on the types of the oven). Remove from oven and allow to cool. Prepare the syrup by putting on a saucepan with water, orange juice and sugar, bring to a boil and cook until you see that its texture becomes thick, you have to form a syrup itself. Switch off, allow to cool, add the rum. Baba soaked in wet still hot and put it upside down to drain on a wire rack, and when the wet well absorbed and deposited the excess gelatin with a brush the entire surface and let it harden at room temperature or slightly refrigerate for 10 minutes, then completed the decoration with tufts of whipped cream alternating with Nutella mousse obtained by mixing whipped cream with Nutella melted, being careful not to add hot and mixing gently from the bottom up to avoid the risk of remove everything. Complete your decoration with silver glitter to add a touch of light.
The same mixture can also be used to make baba single serving using the special stencils or, as I did, in silicone molds with shapes more appealing, as you can see in the picture below.