Preparation time: 25 minutes
Dough to prove: 12 hours
Baking time: 15 minutes
For Baba dough:
100 ml of milk
1 tbsp of dry yeast
350 gms all-purpose flour
100 gms sugar
180 gms butter
Salt to taste
500 ml water
250 gm of sugar
1 star anis
1 inch cinnamon stick
1 tsp of orange blossom water
1 tsp of rose water
Pistachio pastry cream:
500 ml full fat milk
100 gms of cream
2 egg yolks
130 gm of sugar
5 gms vanilla
45 gms corn starch
40 gms butter
70 gms pistachio paste (store-bought)
Vanilla whipped ganache:
275 gms cream 35 per cent (store bought)
305 gms white chocolate
2 vanilla pods
1 gelatine sheet
For Baba dough:
Add all the ingredients in a blender, beginning with all-purpose flour, dry yeast, and sugar.
Slowly add eggs to the mix and then the milk. Once it starts combining, add salted butter to the mix. Now, combine the ingredients well.
You can either use your hands or a blender to mix them into a batter-like consistency. It will take 8 to 9 minutes to combine with the dough.
Pour the batter into two-thirds of the mould and cover it. Keep it at room temperature for 12 hours to allow the dough to rise.
Bake at 180°C for 15 minutes. The base is ready to use.
Method: pastry cream
In a bowl, add yolks, sugar, and vanilla, and give it a good stir. Keep it aside.
Add cream and milk to a saucepan, and heat it over a medium flame. Add this mixture to the bowl. Then add butter and pistachio paste. Combine the ingredients well and keep it aside.
Take water in a saucepan. Add all the ingredients under 'Baba syrup' and bring it to a boil. Let it cool down. Strain the mixture. The syrup is ready to use.
Place the gelatine sheet in cold water. Keep its aside.
Boil half the cream. Add vanilla, pour over the white chocolate and gelatine, and blend properly.
Add the rest of the cream and blend. Let it rest for 12 hrs in the refrigerator before whipping.
How to assemble:
Cut the pastry (baba) and put it in syrup for about 3 minutes. Turn them several times in the syrup contained in the dish to soak well.
Squeeze out the syrup and keep it aside.
Fill the centre of the babas with pistachio pastry cream.
Put the ganache in a piping bag and pipe the cream over the pastry. You can also use a spoon.
When ready to serve, sprinkle crushed pistachio on the top. Baba au pistache is ready to serve.
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