Original creation by
Samuel Albert,
French Top Chef winner
Restaurant Les petits prés,
Angers, France
Baba Samuel
Chef :
Brand
1. Baba
Ingredients
1 egg
50 g flour
20 g butter
50 g sugar
2 g baking powder
Step
Mix the egg, the sugar, the melted butter, the flour and the
yeast.
Place in the moulds and bake at 150°C for 30 minutes.
2. Syrup
Ingredients
60 g sugar
10 cl water
10 cl of Cointreau® 40%
20 cl cream 35%
1/2 vanilla pod
2 cl of Cointreau® 40%
Step
Whip the cream, then add the vanilla, sugar and Cointreau®.
Make the syrup by boiling water and sugar, then add Cointreau®.
Let cool the babas before soaking them in the warm syrup.
Place the baba at the bottom of a cup, cover with cream.
Decorate with an orange supreme.
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