The iconic real Baba by Hélène Darroze
The iconic real Baba by Hélène Darroze, soaked in old Darroze Armagnac, with muscovado sugar whipped cream and red berries compote. This dessert is on the menu of Hélène Darroze’s restaurants and is a delicious take on the classic Rum Baba, with a nod to her region and the family’s love and passion for Armagnac.
For 8 guests:
For the dough :
– 250g flour
– 10g powdered sugar
– 5g salt
– 15g baker’s yeast
– 10cl water
– 3 eggs
– 75g unsalted butter
For the syrup :
– 250ml water
– 125 powdered sugar
– 10cl Armagnac
For the filling :
– 250ml liquid creme fraiche
– 30g muscovado sugar
For the red berries compote :
– 800g red berries (including 500g extra ripe)
– 80g powdered sugar
– Juice of 1 lemon
– 3g hibiscus flowers
To prepare the dough, mix the flour, salt, sugar and yeast with an electric mixer. Add water progressively, as well as the eggs, one after the other.
Work the dough with the electric mixer until it comes off the edges of your bowl. Add the softened butter and mix again until it comes off the edges. Let rest for about 30 min and lay it in a mould. Cook in the oven at 220°C for 40 min with the door slightly ajar for the last 10 minutes. Unmold, let cool and dry.
To soak the cake, prepare the syrup by bringing to a boil the water and sugar. Then, remove from the heat and add the Armagnac.
Prepare the light cream to garnish the heart of the baba : Whip the liquid cream until thick and add the Muscovado sugar at the last minute.
Finally, mix the extra ripe berries with the lemon juice. Pour into a pan and bring it to a boil. Add the dried hibiscus flowers and let cook for about 20 minutes. Once the compote has cooled down, add the rest of the berries.
Soak the cake with the syrup then garnish its heart with the whipped cream and present the fruit compote separately.
Discover The range of Armagnacs Darroze