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Le Cordon Bleu News, 09/29/2015
Baba with figs
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International recipe

 

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About this recipe

Baba is a quintessential part of French pastry which has been reinvented here both in terms of ingredients and presentation with figs as a guest star. The shape stays traditional to its origin whilst the surprise comes in the guise of sweet, rich fig liqueur in place of the traditional rum. The amber color particularly suits the baba. Whipped cream with vanilla is served alongside for a touch of extra smoothness. A truly original dessert with the colors and flavors of autumn!

Baba with figs

Serves: 10

In this recipe:

  • green figs
  • fig liqueur
  • whipping cream
  • vanilla bean (pod)
  • powdered sugar

 

 

   

Ingredients

Baba dough
20 g fresh (compressed) yeast
25 ml warm water
250 g flour
5 g salt
100 g butter, softened
5 eggs, beaten
30 g dried currants
20 g Trimoline (inverted sugar)
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125 g apricot glaze
Fig liqueur syrup
400 g sugar
1 litre water
peel of 1 orange and 1 lemon
½ vanilla bean (pod)
100 ml fig liqueur
Garnish
5 green figs
50 g walnuts
150 g sugar
50 ml water
Chantilly cream
250 ml whipping cream
½ vanilla bean (pod)
25 g powdered sugar
Decoration
small mint leaves
vanilla bean (pod) from fig liqueur syrup and Chantilly cream

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Method

  1. Preheat oven to 170°C.
  2. Baba dough: Mix fresh yeast with the warm water until smoothly blended. Pour into an electric mixer fitted with a dough hook, add the flour, salt, and softened butter and mix. Add the beaten eggs, dried currants and Trimoline; knead for 5 minutes or until the dough becomes smooth and elastic. Knead lightly to knock out the air. Place the dough in 10 buttered baba molds and leave to rise 10 minutes. Bake in preheated oven for 20 minutes. Remove and cool in the molds.
  3. Fig liqueur syrup: In a saucepan, heat the sugar, water, peel, vanilla bean and fig liqueur to 100°C. Cool.
  4. Unmold the babas and place in a hotel pan. Pour over the cold syrup and leave to imbibe for 30 minutes. Transfer the babas to cake rack and brush with apricot glaze.
  5. Garnish: Cut the figs into dice. Make a sugar syrup with the sugar and water, add the walnuts and heat until the syrup has reduced and the nuts are caramelized. Remove from the heat and add the diced figs.
  6. Prepare the Chantilly cream.
  7. To serve: Drain walnut and fig garnish and place on top of each baba. Arrange the garnished babas in large serving glasses or glass bowls and pour fig syrup into the bottom. Place the Chantilly cream in another glass or bowl and decorate with mint leaves and vanilla bean pieces. Serve remaining fig syrup in a small bowl.

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