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Amazing Naples Taste: Limoncello Baba Recipe

You can experience delicious moments with Limoncello Baba recipe.

The recipe for mini limoncello babas… The famous dessert of the Amalfi coast and Naples, Limoncello Baba recipe

Alternative to the eternal rum baba.

A well-known Bible for budding cooks, La Cuillère d’Argent unveils a new book dedicated to pastry.

Published by Phaidon editions, we find in all the classics of the genre, but also upgraded versions, like these mini limoncello babas to discover here in preview.

The recipe for mini limoncello babas: Limoncello Baba Recipe

Difficulty: quite easy

For 24 little babas

Limoncello Baba Recipe: Ingredients

For the babes

-180g unsalted butter
-7 eggs
-300 g strong white flour
-200 g of T45 flour
-7 g of dry baker’s yeast (or 25 g of fresh baker’s yeast)
-40 g caster sugar
-10g of salt
-Vegetable oil for the mold

For the syrup: Limoncello baba recipe

-50 cl of water
-200g caster sugar
-20 cl of limoncello

To serve

-30 cl of full liquid cream
-80 g of candied lemon slices

Necessary material

-Bowl
-Fine sieve
-Robot on base equipped with dough hook
-Whip
-Small 7 cm baba molds
-Cooking plate
-Aluminum foil
-Gate
-Pan
-Glass or measuring jug
-Electric mixer
-Piping bag
-Large Star Socket

Limoncello Baba Recipe: Preparation

Cut the butter into small cubes, put it in a bowl and leave it at room temperature to soften.

In a bowl, beat the eggs. Sift both flours into the bowl of the stand mixer, add the yeast and sugar, then start mixing.

Add salt and beaten eggs. Continue mixing until incorporated.

Gradually add 150 g of soft butter, a few cubes at a time, and continue to mix at low speed, until the dough is elastic and comes away from the sides of the bowl.

Lightly oil a clean bowl. Transfer the dough to the bowl, cover with cling film and let rise for 1 hour, until it has doubled in size.

Use the rest of the butter to grease the individual baba moulds, then lightly flour them and place them on a baking sheet.

Degas the dough, then divide it into 24 balls. Put a scoop in each mold – they should be half full.

Loosely cover with aluminum foil and let rise for about 20 minutes in a warm place, until the babas have doubled in size.

Preheat the oven to 240°C/220°C (convection)/th. 8, remove the aluminum foil and bake the babas for 15-20 minutes, until golden, puffy and elastic to the touch. Let them cool a little, then unmold and place the babas on a wire rack until completely cooled.

Meanwhile, prepare the syrup. Put the sugar and water in a small saucepan. Place over low heat.

Allow the sugar to dissolve, swirling the pan occasionally. When the sugar is completely dissolved, increase the heat, then add the limoncello and boil for 2 minutes over medium heat.

Remove the pan from the heat and let cool. Dip the babas in the syrup until they are completely soaked, then place them on a wire rack and let them drain for 10 minutes. Whip the cream with an electric mixer and put it in a pocket fitted with a star nozzle.

Make a vertical cut in each baba, without cutting them whole, and insert a slice of candied lemons in each cut.

Arrange the babas on serving plates, drizzle them with 1 spoonful of syrup, then add a little whipped cream.

Tips and Tricks

If possible, let the babas rest for 12 hours on the grill before soaking them in syrup. They will absorb it better.

Your amazing dessert is ready with Limoncello baba recipe

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