Baba Vine peach, fresh verbena and amber rum
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Ingredients
- 80 g whole milk
- 200 g sifted flour
- 16 g fresh yeast
- 70 g egg
- 15 g sugar
- 3 g salt
- 60 g softened butter
- 450 g water
- 1 jar of Vine Peach jam
- 100 g sugar
- 85 g amber rum
- A few sprigs of verbena
- 160 g whipping cream
- 35 g icing sugar
Instructions
- Leave the verbena to infuse in the chilled cream.
- Dissolve the yeast in the lukewarm milk (no more than 40°C). Add the flour, sugar, salt and eggs and knead with a mixer. Add the softened butter and keep mixing. Cover with cling film and let rise for 30 minutes. Fill a piping bag with the dough and fill buttered baba moulds (or muffin tins) ¾ full, then let rise again for 30 minutes. Preheat the oven to 180°C and bake once hot for 15 minutes.
- Prepare the syrup: bring the water, sugar and Vine Peach jam to the boil. Let reduce until you get a syrup. Off the heat, add the rum and let infuse before straining.
- Soak the babas with syrup as soon as they come out of the oven. Let cool, turning them regularly.
- Cut the peach into wedges and whip the well-chilled cream, having removed the verbena sprigs.
- Arrange the babas on plates and drizzle with the remaining syrup. Add the whipped cream, fresh fruit wedges and enjoy right away!
