For a large baba
250 g flour
25 g baker’s yeast
75 g butter
5 cl water
5 g salt
15 g sugar
½ l exotic fruit juice (pure juice)
Few drops of rum
For the chantilly
25 cl liquid creme fraiche
20 g icing sugar
½ vanilla pod
Heat the water and melt the salt, sugar and yeast. Mix until completely dissolved then add half of the flour and 2 eggs. Mix until the preparation is smooth. Repeat the operation with the remaining flour and eggs.
Melt the butter and pour it while still hot onto the paste without mixing.
Leave at room temperature for 15 min. Mix again until the butter is completely incorporated.
Lightly butter a kugelhopf mould and pour the mixture in.
Leave the mixture to rise around 20 min. When risen, it should reach the top of the mould.
Preheat the oven to 170 °C (gas mark 6). Bake the baba for 30 min.
Turn out the baba and put it back on an oven shelf to cook for another 10 min without the mould.
When finished cooking, put it back in its mould and cover with the exotic fruit juice. Let the juices soak in then turn it out onto a plate to remove excess juice.
Cut the vanilla pod in half and remove the seeds. Mix them with the sugar.
Using an electric whisk, beat the cream with flavoured sugar until a stiff consistency is obtained.
Place the cream in a piping bag with fluted nozzle and decorate
the baba. You can sprinkle a few drops of rum before serving.
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