SALTY BEER BABA WITH LEMON CREAM AND MASCARPONE

- 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.

- 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.