Baba al rum, cornel confit and walnuts
30-60 Min
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.

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!