Pate a Savarin

For almost 10 weeks now I’ve been working on my Patisserie Challenge. It’s a lot of fun. So far most of the recipes very quite easy. It’s important to get the basics right, but I’m kind of eager to start with a bit more challenging projects. When it comes to patisserie it’s all about creating little pieces of art. At least that’s how I see it.
This weekend I made some Cream-Filled Babas. Baba pastry is basically a simple yeast pastry. What makes them special is soaking in a deliciously aromatic sugar syrup and adding a little bit of a pastry cream. I think they are a really good pastry. Simple to make and very moist. But what I think makes them even better is adding a little bit of nice alcohol at the very last moment. If you have some home made liquor at home, go ahead and have a shot with your baba. If not, go ahead and make some 😉
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Cream-Filled Babas
adapted from Christophe Felder
For the Babas Pastry:
  • 10 g fresh yeast,
  • 50 ml whole milk,
  • 225 g flour,
  • 3 eggs,
  • 50 g butter, softened,
  • 20 g sugar,
  • 5 g salt.
  1. Mix the yeast with milk and 2 tablespoons of flour. Whisk it until smooth. Cover and let raise for 30 minutes.
  2. Add the remaining flour. Add 2 eggs and beat until smooth. Add the remaining egg until the dough is smooth.
  3. Add the butter. Beat for a couple of minutes. Add sugar and salt and beat a bit longer, until fully incorporated. Cover the dough and let raise for another 30 minutes.
  4. Butter the baba moulds. Put the dough in the pastry bag and fill the moulds until 2/3 full. Use a small spoon covered in a bit of flour to flatten the pastry in the moulds (that will make them rise evenly). Let them rise in the moulds for another 30 minutes.
  5. Heat the oven to 180 C. Bake the babas in the middle of the oven for 20 minutes, until golden brown.
For the Pastry Cream:
  • 250 ml whole milk,
  • 1/2 vanilla bean, split and seeds scraped,
  • 60 g sugar,
  • 3 egg yolks,
  • 25 g cornstarch,
  • 25 g butter, diced and softened.
  1. Bring the milk, vanilla seeds and half sugar to boil.
  2. Whisk the egg yolks, cornstarch and the rest of the sugar together in a separate bowl.
  3. Whisk the egg mixture into the milk. Cook for about a minute, until it thickens, whisking constantly.
  4. Remove the pan from the heat and whisk in the butter.
  5. Put it in a small shallow bowl and over the cream directly with a foil.
For the sugar syrup:
  • 1 liter of water,
  • 500 g sugar,
  • zest from 1 1/2 orange (only the orange part),
  • zest from 1 1/2 lemon (only the yellow part),
  • 1/2 vanilla bean, split, seeds removed,
  • 2 sticks of cinnamon,
  • 2 star anise.
  1. Bring water with sugar to a boil.
  2. Take of the heat and add the remaining ingredients. Let infuse for 10 minutes.
Assemble the babas:
  1. Soak the babas in a lukewarm syrup. Turn them often and after 30 minutes drain on a kitchen rack for 10 minutes.
  2. Melt some apricot preserves and brush them lightly on the babas.
  3. Spread some pastry cream on each baba.
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One thought on “Pate a Savarin

  1. Pingback: Pate a Choux |

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