The king of pastry: the babà!

A great classic of Neapolitan pastry: the babà! Whether eaten in a saucer or walking through the streets of Naples, the babà remains a delicacy to which few escape.

New recipe! Corriere di Napoli returns proposing a great classic of Neapolitan pastry: the babà! Whether eaten in a saucer or walking through the streets of Naples, the babà remains a delicacy to which few escape.

The story of the babbà

The babà

Leavened dough, diameter that can vary from 5 to 40 cm and the right dose of rum for a result that points to the stars.

If there’s a cake that can make everyone’s heart beat, it’s the baba! Not only classic, but also in its variant divided in half with cream or chocolate, this delicacy comes from us directly from Poland.

Babka ponczowa is the starting point for our finger food, a naturally leavened dessert originating in the Slavic countries. His invention can be traced back to the Polish king Stanislao Leszczyński, a great lover of cooking and sweets, but (unfortunately) toothless! The solution? A soft and very wet cake, easy to chew, of course. The rum version in its mushroom shape, however, dates back to 1835 when the daughter of the Polish sovereign Maria Leszczynska arrived in Paris with her pastry chef Nicolas Stohrer, on the occasion of her wedding with Louis XV, king of France.

Recipe
Ingredients for 15 babà

125 g of flour,
50 g of butter,
1 yolk, 15 g of milk,
2 whole eggs,
15 g of sugar,
15 g of brewer’s
yeast,
1 pinch of salt

For the syrup
500 g of water,
250 g of sugar,
250 g of rum,
1 lemon

Method

babàIn a large enough bowl, mix together flour and baking powder until they are completely combined. At this point add the milk, eggs and yolk previously mixed until a homogeneous mixture is obtained. Add the sugar while stirring constantly and finally add the salt and butter.

Transfer the dough into special molds, taking care not to fill the mold up to the edge. Leave to rise for about 30 minutes at 30 °, until the dough has formed the mushroom “head”. Bake at 180 ° with a fan oven for 13/15 minutes. Remove from the oven and let cool. To prepare the bath in a saucepan, heat the water, sugar and lemon zest until the water comes to a boil.

At this point filter and add the rum. When still hot, completely immerse the babà (s), so that they absorb the bath
well.

!! Before serving, let them rest for at least an hour in the refrigerator.

In partership with Tourist in Naples

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