Baba al rum, cornel confit and walnuts

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.

Baba al rum, cornel confit and walnuts

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Dessert

Limonati by Borjomi citrus
Limonati by Borjomi citrus

Goes with

Limonati by Borjomi citrus

Leonardo Stefanov

Recipe author

Leonardo Stefanov

Ingredients

Dough ingredients:

Flour

315 gram

Sugar

20 gram

Salt

8 gram

pressed yeast

17 gram

water

30 gram

Butter

90 gram

Egg

250 gram

syrup:

water

1000 milliliter

Sugar

500 gram

Black rum

50 milligram

Orange Juice

200 gram

cornel confit:

grated cornel

250 gram

Sugar

50 gram

pectin

5 gram

Cream shanti:

crème

100 gram

mascarpone

50 gram

Powdered sugar

50 gram

step

droplet

1

chef

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

step

droplet

2

chef
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

droplet

3

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

step

droplet

4

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

step

droplet

5

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

step

droplet

6

chef
Beat everything together with a mixer until it thickens.

step

droplet

7

chef
Put the cream in a bag and decorate baba.

Serve

droplet

8

chef
Bon Appetite!

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