SALTY BEER BABA WITH LEMON CREAM AND MASCARPONE
Difficulty level
Ingredients
| SOFT BREAD 50% | g 100 |
| flour | g 100 |
| eggs | g 190 |
| fresh yeast | g 12 |
| honey | g 20 |
| unsalted butter 82% fat | g 60 |
| g 30 | |
| To Taste | |
| salt | To Taste |
Preparation
- put the flour in the planetary mixer with the leaf, add the honey, half of the eggs and finally the yeast.
- Knead at low speed to form a fairly stringy mixture, then increase the speed and add the remaining eggs in a thin stream.
- At this point, start incorporating the softened butter little by little.
- Once the butter has been absorbed, add the grated Parmesan, pepper and salt.
- Knead for another 2 minutes, then stop the machine and let the dough rise for 20 minutes.
- Break the dough into 20 g and fill the mini babà molds.
- Let it rise at about 30 °C until the initial volume doubles.
- Bake at 200 °C and cook for about 10-12 minutes.
Ingredients
| CREMA SNACK | g 250 |
| full-fat milk (3,5% fat) | g 500 |
| liquid cream 35% fat | g 500 |
| Mascarpone cheese | g 250 |
| grated lemon zest | To Taste |
| salt | To Taste |
| To Taste |
Preparation
- In a saucepan, bring the milk, lemon zest, salt and pepper to 50°C.
- Let the mixture cool in the refrigerator covered with cling film.
- Once cold, remove from the refrigerator and mix all the ingredients in a stand mixer with a leaf attachment.
- Immerse the babà in the beer heated to 50°C for about 40 seconds (the time varies depending on how much you want the bitterness of the beer to be felt).
- decorate with the cream and decorate with lemon peel.
Pastry Chef
