Recipes
Mix the yeast together with the water.
Put the flour, salt and sugar in the bowl of a mixer, fitted with a dough hook.
Mix on the lowest speed setting, gradually adding the eggs, and then the yeast.
Knead for 5 minutes, then increase the speed to the second setting, until the dough starts to pull away from the side of the bowl.
Add the butter on the lowest speed setting. Then, knead again, on the second speed setting, until the dough starts to pull away from the side of the bowl. At a maximum of 24°C, remove the dough from the bowl. Leave to rise, at room temperature, for 30-45 minutes. Then, place in the fridge.
Cut the rolled-out dough into 25 x 4.5 cm rectangles (140/145 g per rectangle).
Make into a sausage shape by rolling the rectangle in on itself to make it 30 cm long.
Wrap in a Teflon baking sheet and insert it into a metal de Buyer® tube (6 part mould L. 30 cm Diam. 4.5 cm CODE 3203.30)
Leave to rise for 2 hours at 26°C.
Bake at 155 °C for 25 minutes with the damper closed. Open the tube, then bake them for another 10 minutes at 150°C with the damper open (until golden brown). Leave out to dry overnight.Mix the yeast together with the water.
Put the flour, salt and sugar in the bowl of a mixer, fitted with a dough hook.
Mix on the lowest speed setting, gradually adding the eggs, and then the yeast.
Knead for 5 minutes, then increase the speed to the second setting, until the dough starts to pull away from the side of the bowl.
Add the butter on the lowest speed setting. Then, knead again, on the second speed setting, until the dough starts to pull away from the side of the bowl. At a maximum of 24°C, remove the dough from the bowl. Leave to rise, at room temperature, for 30-45 minutes. Then, place in the fridge.
Cut the rolled-out dough into 25 x 4.5 cm rectangles (140/145 g per rectangle).
Make into a sausage shape by rolling the rectangle in on itself to make it 30 cm long.
Wrap in a Teflon baking sheet and insert it into a metal de Buyer® tube (6 part mould L. 30 cm Diam. 4.5 cm CODE 3203.30)
Leave to rise for 2 hours at 26°C.
Bake at 155 °C for 25 minutes with the damper closed. Open the tube, then bake them for another 10 minutes at 150°C with the damper open (until golden brown). Leave out to dry overnight.
Roast the coffee beans and grind in a grinder. Soak the coffee beans in cold water for 24 hours. Strain through a conical strainer. Sweeten with the brown sugar whilst heating half of the coffee.
Soak the babas at a maximum of 45°C (for 24 hours). Drain them on a rack. Then, using a pipette, moisten them with Kilbeggan® 40% Single Grain Whisky. Put them in the log moulds to ensure they retain their cylindrical shape and place them in the freezer.
Boil the milk with the sugar.
Add the hydrated gelatine and cream cheese. Add the cream whilst mixing.
Place in the refrigerator.
Whip the decorative cream.
Spread the cream 3 mm thick on a sheet of acetate. Place the frozen baba on top and roll it up.
Put it back in the freezer.
Spray with the glaze and decorate with the Sublime cream and the chocolate decorations.
