- Heat the milk, the butter, the sugar and the salt to 45 °C.
- Add the yeast and mix.
- Then add the eggs at room temperature. Mix.
- Pour everything onto the flour. Mix using a spatula and a mixer. Mix until smooth.
- Coat the moulds, then fill them half with the batter using a piping bag.
- Allow the batter to rise for a good half hour at 28 °C.
- Bake at 175 °C for 20 minutes and then another 10 minutes at 155 °C.
- Remove from the oven and let cool down.
- Keep them dry until use.
- Before use, soak the baba’s in warm syrup (45 °C) so that they can soak totally with the syrup. According to the volume of the baba’s this will take 3 to 5 minutes per side.
- Allow to drain and cool.
- Cover with a neutral mirror at 42 °C. To do this, it is best to place the baba’s beforehand in the refrigerator. This allows the mirror to stick better.
- Finish with the flavoured Corman Sculpture. ADVICE: Adjust the taste of the decoration to the taste of the syrup used.
Guaranteed success for the chef
