Red Berry Baba

Discover the timeless elegance of this traditional French yeast cake. Light, airy baba crafted with premium yeast, soaked in fragrant syrup, and generously topped with fresh red berries.

INGREDIENTS

SavarinQuantity
Flour T55 50g
Acacia honey 5g
Salt1g
Water5g
Saf-instant® Gold0.5g
Eggs50g
Butter20g
Magimix® Green Bread Improver0.25g
Savarin SyrupQuantity
Water150g
Sugar100g
Strawberry purée150g
Strawberry CoulisQuantity
Glucose29.4g
Strawberry purée235.4g
Sugar29.4g
Pectin NH 5.9g

FEATURED PRODUCT

Saf-instant® Gold

SAVARIN

Method

  1. Kneading: put all the ingredients together except the butter (flour, honey, salt, water, Saf-instant® Gold, Magimix® Green and eggs) and mix well until the dough is smooth and elastic.
  2. Add the soft butter and mix until fully absorbed.
  3. Pipe into buttered moulds, one third of their height.
  4. Proofing: at 28 °C, until the dough reaches the rim of the mould.
  5. Baking: convection oven 170 °C, 15 to 20 min. Unmould and return to the oven for a few minutes to dry the babas well before soaking.

SAVARIN SYRUP

Method

  1. Bring the water and sugar to the boil.
  2. Off the heat, add the strawberry purée and stir.
  3. Soak the dry babas in the syrup at 50-55 °C until soaked through. Drain on a rack.

STRAWBERRY COULIS

Method

  1. Heat the strawberry purée with the glucose to 40 °C.
  2. Mix the sugar with the NH pectin and sprinkle it in while whisking.
  3. Bring to the boil and cook for 1 min. Cool and keep refrigerated.

ASSEMBLY

Method

  1. Place the soaked baba on the plate or base.
  2. Arrange the cut fresh strawberries on top.
  3. Coat with or serve with the strawberry coulis.