Et dans le baba… Recidivist !

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I really baked many babas/savarins to test doughs, so I eat them one by one, with variation in serving style. They are all listed here. I hope that’s not getting too boring.

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Today, it’s soaked in syrup flavored with vanilla and a little rum.

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Served with crème anglaise (vanilla custard), decorated with dark chocolate and rum raisins.

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Devoured with infinite pleasure.

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Baba Osaka

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Today’s baba is very Japanese. The biscuit is soaked in matcha green tea, and it is topped with an anko sweet bean paste.
I had a few mini-savarin left, getting stale (see recipe here).

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I soaked the babas in thick sweetened matcha (green tea for ceremony). Let overnight.

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I had no azuki beans in stock, so I’ve used other red beans (taisho kintoki beans), sweetened with vanilla sugar.

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That’s it. I’ve sprinkled a little more matcha and sugar on top.

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The baba was fully soaked, but weirdly the color didn’t pass everywhere.

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Un baba au Plaza…comme au Plaza

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plaza source (blog about a dinner at the Plaza)

I ate a baba at the Plaza. That’s easy for me, because I live at the Plaza.
Really. My appartment building is called Plaza. Well, that’s “Home Plaza”, not “Plaza Athénée”… I’m not Ducasse, but I’m really in the kitchen everyday. On top my baba, and under the master’s. Work in progress !

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Baba bouchons (cork babas) baked in mini-cannele silicone molds. After 2 minutes, so a fortiori after 2 days, they were stale. For the batter, click here.
It seems very close to the recipe of the official Ducasse recipe.

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I soaked a few of them in a kurozato dark sugar and vanilla syrup. Waited one more day. I also kept a little amount of syrup, enriched with dark rum with raisins in it.

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Ready to serve.
The chilled baba, crème chantilly (vanilla whip) and rum.

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Slice the baba.

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Warm the syrup with added rum. Flame and pour on the cake.

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Add the cream as you like. Confidence : I like coconut cream.

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Enjoy the little walk on the nostalgia path !

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Petit baba au chocolat

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It’s a simplified and quick version, but I really like it. It’s just a cocoa BP biscuit. I shouldn’t say that, but maybe I prefer it to the work intensive rich version. And if you want a plant-based cake, that’s the one.

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The topping is whipped coconut cream and fresh strawberries.
The syrup is made of kurozato (black sugar) and Japanese brandy (Suntory).

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It has the perfect mellow sponge texture…

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A la recherche du baba de Stohrer…

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Maybe it looked like that…
I am not an historian, just playing the costumed dessert game. And I have really love this retro version that I made not very sweet. It’s much lighter and fresher than the average baba.

For recipes to bake the baba/kouglof : click here.

The oldest pastry shop in Paris

In the year of grace 1725, Louis XV married Marie Leszczynska,
daughter of King Stanislas of Poland.His pastry chef Stohrer follows her in Versailles.

Five years later, in 1730, NICOLAS STOHRER opened his bakery
at 51 rue Montorgueil in the second arrondissement of Paris.

In its kitchen, where desserts were invented for the Great Court,king’s delights are still prepared.

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Thanks to a dry Polish brioche, the King Stanislas had brought back from a trip, Nicolas STOHRER invented the BABA.

Un baba. Un kouglof.

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The inside. It’s good fresh, but yes very soon, it’s stale.

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He enhanced the dry brioche by basting Malaga wine, flavored by saffron

The amber syrup : white wine, brown sugar, orange peel and saffron. A little Brandy to punch it up.

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Did they serve crème anglaise (vanilla custard) as a side ? That was very popular. And the orange, if they could afford the precious exotic fruit.

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Savarin battle

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Savarin is the crown cake.

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Well, the crown sponge. LOL.

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Blog-checking lines:Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

There will be several posts about it :

DSC01072-001 Stohrer’s old baba

DSC00238-002 baba au chocolat

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sesame Ali-Baba

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The classic French “savarin” or “brillat-savarin” was made with the help of the famous food writer Brillat-Savarin, and named like him to thank him.
It has this shape in small. The large one is a huge donut, which represents a crown, and the hole is not filled as you would not be able to serve it nicely. The syrup is kirsch (cherry liquor flavor). The chantilly (vanilla whip cream) is a decoration or can be served as a side. Creme anglaise (vanilla custard sauce) is an optional side. When it’s not a savarin, it’s a baba. Well, that doesn’t matter.

On the photo, it’s nearly classic. I had no kirsch so I’ve used crème de framboise (raspberry liquor).

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I compared Natalia’s recipe for the challenge with mine.

So this is the battle of the two savarin doughs :

*New* is the challenge’s recipe. The big difference :
The *classic* is 50 g of egg per 100 g of flour (all purpose or cake flour) and of course, hand made (light kneading). So about 1/2 the amount of egg. It’s replaced with milk. My classic batter was harder.

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I have only individual savarin molds. I’ve used a mini-cannele mold to make “babas bouchons” (cork babas), and a small kouglof mold.
They were baked the same time, which was short due to size.

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From the outside, the new is more regular, nicer, looks more pro.

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Inside that looks similar. The new is dryer. Maybe it’s convenient if you want to soak it the same day.
So the new recipe might seem better in appearance.
For the taste, the difference is big. The new one tastes of egg mostly. The classic tastes more of butter. The syrup covers most of the taste anyway. As I usually eat a few dry, I prefer the classic.

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Challenge’s recipe from Daring Bakers

Savarin

Servings: 8/10

Ingredients
2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour
2 tablespoons (30 ml) water, lukewarm
6 (320 gm) large eggs at room temperature, separated
½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
4 teaspoons (20 ml) (20 gm) sugar
2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional)
1 teaspoon (5 ml) (6 gm) salt
¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan

Directions:

Sponge
In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes

Dough
1.After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min
2.Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)
3.When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour
4.Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour
5.Raise the speed a little
6.Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour
7.Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later
8.Mix the dough until is elastic and makes threads
9.Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour
10.Keep on mixing till the dough passes the window pane test
11.Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.
12.You can prepare the Pastry cream now if you chose to use it, and refrigerate it
13.While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it
14.Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter
15.Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun
16.Make a hole in the center with your thumb and put it in the prepared pan
17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour
18.Pre-heat oven to moderate 340°F/170°C/gas mark 3
19.Bake the Savarin for about 40 minutes until the top is golden brown
20.Meanwhile prepare the Syrup
21.When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan
22.You have two choices now : you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.
23.To immerse it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip
24.The soaked Savarin gains in flavor the next day
25.Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side
26.Enjoy it !

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Mine (you know me, it’s shorter) :

Gourmande’s baba/savarin
A :
100 g flour (all purpose or cake or a mix. Roughly 9 or 10% protein)
50 g beaten egg
50 g milk
1 tbs honey (liquid or melted in the milk)
1/2 ts yeast in 1/4 cup of milk, 10 minutes before
1 tbs vanilla extract
(more milk)
B :
30 g butter (salted) or add a pinch of salt

Mix the ingredient A in a bowl. Let 15 minutes. Turn slowly with a pair of bamboo chopstick or a wooden spoon to knead the dough, till it gets a bubble gum texture.
Melt the butter without cooking it, combine with the dought, knead a little more. Let covered in a hot place (40 degrees),
When it raises, put in molds, let raise, bake.

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