Corman
  • Baker-Pastry Chef

Antistress… Let’s eat!

  • An original recipe from Arianna Trentini
  • Recipe calculated for 30 pieces
  • 6 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Selection cream 35% fat
1
1

Baba dough

  1. In a stand mixer, combine the flour, sugar, salt, and yeast, gradually incorporating the eggs.
  2. When the dough is well developed (elastic and smooth), add the softened butter previously combined with the zest and vanilla.
  3. Let it rest for approximately 30 minutes.
  4. Divide the dough into ovenproof glass jars (20 g per 200 ml jar) and let rise.
  5. Bake at 180°C for 5 minutes, then continue baking at 165°C for 10 minutes.
250 g Flour W 360 35 g sugar 6 g salt 10 g Fresh yeast 250 g eggs 80 g Traditional Butter 82% fat – Block 2,5 g orange zest 2,5 g lemon zest 2 g vanilla
2
2

Marsala soaking syrup

  1. Bring the water, sugar, zest, and cinnamon to a boil.
  2. Let cool to approximately 40°C, then add the Marsala.
100 g sugar 100 g water 4 g orange zest 4 g lemon zest 5 g cinnamon stick 400 g marsala
3
3

Fig compote

  1. Cut the figs in half, add the sugar (1), and bring to a boil in a saucepan.
  2. Add the sugar (2) previously combined with the pectin, and cook for 5 minutes.
  3. Deglaze with the Marsala and add the butter.
500 g Early figs 50 g sugar (1) 50 g sugar (2) 2 g pectin NH 20 g Traditional Butter 82% fat – Block 15 g marsala
4
4

Sabayon

  1. Heat the yolks and sugar to 85°C, then transfer to the stand mixer.
  2. Add the Marsala, and whip the mixture until cool.
195 g sugar 132 g egg yolks 132 g marsala
5
5

Chantilly

  1. Heat the sabayon to 30°C and incorporate the gelatine mass.
  2. Add the cream, cool to 4°C, then whip in the stand mixer.
94 g Sabayon 7 g gelatin mass 350 g Selection cream 35% fat
6
6

Assembly

  1. Soak the babas with the Marsala syrup and place them at the bottom of the glass jars.
  2. Spread 18 g of fig compote over the surface.
  3. Add a layer of Chantilly (approximately 15 g), and finish with a layer of sabayon (approximately 15 g).
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Recipe - Antistress… Let’s eat!
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