Baba al rum, cornel confit and walnuts

30-60 Min

Average

201-500 Kcal

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.

ingredients

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

step 1

Place all the ingredients except butter together and start kneading. Gradually add butter and knead the dough.

step 2

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.

step 3

Cool the baked goods and place them in the hot syrup.

step 4

Put all the ingredients together in a pot and boil the syrup.

step 5

Heat the cornel puree and add sugar and pectin. Boil the mass, boil it for two minutes and then let it cool down.

step 6

Beat everything together with a mixer until it thickens.

step 7

Put the cream in a bag and decorate baba.

How To Serve

Bon Appetite!

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