1 000 g of water
450 g of caster sugar
100 g of Cointreau® 60% vol.
Baba recipes throughout the seasons
COINTREAU SYRUP
Ingredients
Step
Boil water and caster sugar, then add the Cointreau® to 50°C.
COINTREAU BABA SUGGESTIONS
Ingredients
BABA WITH CHESTNUT (Fall)
Chestnut light cream:
300 g of chestnut cream
1 000 g of whipped cream
10 g of Cointreau® 60% vol.
Step
BABA WITH CHESTNUT (Fall)
Beat the chestnut cream until smooth and add gently the
unsweetened firm whipped cream, then the Cointreau®.
Set aside to fill the babas.
BABA WITH RED FRUITS (Summer)
Filling suggestion
Lightly cover with glaze before to place a mixture of
seasonal red fruits (raspberries, currants, blackcurrants,
strawberries, apples, …)
MOUNT GAY SYRUP
Ingredients
1 000 g of water
450 g of caster sugar
100 g of Mount Gay® Rum 55% vol.
Step
Boil water and caster sugar, then add the Mount Gay® Rum to 50°C.
MOUNT GAY BABA SUGGESTIONS
Ingredients
TRADITIONAL BABA (Spring)
Pastry cream:
1 034 g of milk (1 litre)
2 vanilla pods
250 g of caster sugar
80 g of cream powder
200 g of egg yolks
50 g of butter
Chantilly cream:
1 000 g of light cream
80 g of caster sugar
Vanilla light cream:
1 000 g of pastry cream
200 g of chantilly cream
Step
TRADITIONAL BABA (Spring)
Pastry cream:
Work with a whisk according the traditional recipe of the
pastry cream.
Chantilly cream:
Assemble light cream and caster sugar to the beater.
Vanilla light cream:
Whisk the cold pastry cream and add gently the chantilly cream.
Set aside to fill the babas.
EXOTIC BABA (Winter)
Filling suggestion
Lightly cover with glaze before to place a mixture of exotic fruits
(passion fruit, kiwi, kumquat, lime, …)
Other recipes
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