SOFT BREAD 50% |
100g |
flour |
100g |
eggs |
190g |
fresh yeast |
12g |
honey |
20g |
unsalted butter 82% fat |
60g |
|
|
30g |
salt |
qb |
CREMA SNACK |
250g |
full-fat milk (3,5% fat) |
500g |
liquid cream 35% fat |
500g |
Mascarpone cheese |
250g |
grated lemon zest |
qb |
BABA'
Ingredients
100g
flour
100g
eggs
190g
fresh yeast
12g
honey
20g
unsalted butter 82% fat
60g
30g
qb
salt
qb
Preparation
- put the flour in the planetary mixer with the leaf, add the honey, half of the eggs and finally the yeast.
- Knead at low speed to form a fairly stringy mixture, then increase the speed and add the remaining eggs in a thin stream.
- At this point, start incorporating the softened butter little by little.
- Once the butter has been absorbed, add the grated Parmesan, pepper and salt.
- Knead for another 2 minutes, then stop the machine and let the dough rise for 20 minutes.
- Break the dough into 20 g and fill the mini babà molds.
- Let it rise at about 30 °C until the initial volume doubles.
- Bake at 200 °C and cook for about 10-12 minutes.
LEMON AND MASCARPONE CREAM
Ingredients
CREMA SNACK
250g
full-fat milk (3,5% fat)
500g
liquid cream 35% fat
500g
Mascarpone cheese
250g
grated lemon zest
qb
salt
qb
qb
Preparation
- In a saucepan, bring the milk, lemon zest, salt and pepper to 50°C.
- Let the mixture cool in the refrigerator covered with cling film.
- Once cold, remove from the refrigerator and mix all the ingredients in a stand mixer with a leaf attachment.
Final composition
- Immerse the babà in the beer heated to 50°C for about 40 seconds (the time varies depending on how much you want the bitterness of the beer to be felt).
- decorate with the cream and decorate with lemon peel.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
Crafted using IRCA Group professional solutions
BAKERY
