Rum Babà Recipe : Original Italian Babà recipe
The babà is a derivation of a sweet sourdough originating in Poland ( babka ponczowa ) . Used by French chefs took the name of " baba" , while the Neapolitans have doubled consonant and the emphasis on the final syllable " babbà ."
The inventor of the baba was King Stanislaus Leszczyński , being -in-law of Louis XV , was delighted to invent new dishes. The sovereign , edentulous , apparently could not eat Kugelhupf , a typical pastry of France that he was too dry. It was then soaked in syrup Tokaje .
The typical mushroom shape is due to the famous confectioner Nicolas Stohrer , who arrived in Paris with Mary Leszczyńska , girlfriend of the French king . At number 51, rue Montorgueil still the fashion house offers some delicious sweet flavor. Another version of the origins of the King reminded them of the bell-shaped skirt (round ) of older women who are called babka . Another story tells that the king, bad-tempered , sweet flung against a cupboard , smashing a bottle of rum. This went to soak the cake Stanislaus and then tasted it and found it very good .
In the nineteenth century the master Brillat -Savarin invented a liquor , which was matched to fruit salads . The French pastry of the "brothers Julien " had the idea to close the salad in a baba properly brushed with apricot jam , thus was born the baba " Savarin ". The earliest sources on the Neapolitan sweet al1836 date when the cook culinary Angeletti wrote a manual that describes the recipe with raisins and saffron , these ingredients lost over the years because of the " vulgarization " of commercial bakeries that have new types baked with cream and cherry or maybe mignon served with ice cream parfait.
INGREDIENTS
200 g of flour
100 g of butter
3 eggs
1 cup of milk
30 g of sugar
10 g of yeast
apricot jelly
salt
For the syrup
100 g of water
30 g of sugar
1 glass of rum
Preparation
In a cup , dissolve the yeast in the lukewarm milk . Place the flour in the center , pour the diluted yeast , eggs , a pinch of salt. Mix . Add the butter and sugar together , work the mixture for ten minutes or until you have achieved a smooth and elastic. Cover with a towel and let rise until almost doubled in volume. Butter a ring mold 30 inches in diameter and fill with the mixture up to half , let rise again until doubled in volume. Bake in preheated oven at 190 degrees for forty minutes. Meanwhile, prepare the syrup by pouring the water into a saucepan , rum and sugar. Put on the stove, bring to a boil and set aside after about fifteen minutes, or when the sugar is dissolved. Pick up the baba , let rest five minutes, sformatelo on a platter , punzecchiatelo with a long stick and let them absorb the syrup poured on spoons. In a pan put five or six tablespoons of apricot jelly and let it melt over very low heat . With this brush all the baba and serve.
200 g of flour
100 g of butter
3 eggs
1 cup of milk
30 g of sugar
10 g of yeast
apricot jelly
salt
For the syrup
100 g of water
30 g of sugar
1 glass of rum
Preparation
In a cup , dissolve the yeast in the lukewarm milk . Place the flour in the center , pour the diluted yeast , eggs , a pinch of salt. Mix . Add the butter and sugar together , work the mixture for ten minutes or until you have achieved a smooth and elastic. Cover with a towel and let rise until almost doubled in volume. Butter a ring mold 30 inches in diameter and fill with the mixture up to half , let rise again until doubled in volume. Bake in preheated oven at 190 degrees for forty minutes. Meanwhile, prepare the syrup by pouring the water into a saucepan , rum and sugar. Put on the stove, bring to a boil and set aside after about fifteen minutes, or when the sugar is dissolved. Pick up the baba , let rest five minutes, sformatelo on a platter , punzecchiatelo with a long stick and let them absorb the syrup poured on spoons. In a pan put five or six tablespoons of apricot jelly and let it melt over very low heat . With this brush all the baba and serve.
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