Hello, my name is Leonardo Stefanov, pastry chef and baker.
Years ago, I received professional education at Ikaros College. I took a vocational course in pastry making. I realized that this was the job that gave me the most happiness, so I continued to study and develop to gain more experience in Germany.
Currently, I am the chef of Tamtini confectionery school, where I conduct various master classes and professional courses. At the same time, I am working on various pastry projects.
gr.
Dough ingredients:
315
315
gr.
flour
20
20
gr.
sugar
8
8
gr.
salt
17
17
gr.
pressed yeast
30
30
gr.
water
90
90
gr.
butter
250
250
gr.
egg
gr.
gr. syrup:
1000
1000
gr.
water
500
500
ml.
sugar
50
50
gr.
black rum
200
200
gr.
orange juice
gr.
cornel confit:
250
250
gr.
grated cornel
50
50
gr.
sugar
5
5
gr.
pectin
Cream shanti:
100
100
cream
50
50
mascarpone
50
50
powdered sugar
Place all the ingredients except butter together and start kneading. Gradually add butter and knead the dough.
Place the obtained mass in a bag and pour it into molds. Let dough to rise and bake at 160 degrees for 12-15 minutes.
Cool the baked goods and place them in the hot syrup.
Put all the ingredients together in a pot and boil the syrup.
Heat the cornel puree and add sugar and pectin. Boil the mass, boil it for two minutes and then let it cool down.
Beat everything together with a mixer until it thickens.
Put the cream in a bag and decorate baba.
How To Serve
Bon Appetite!
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