Lemon babas | Anna Olson’s Recipes


1. For the curd, whisk the butter, sugar and lemon zest in a small saucepan over medium heat until the butter is melted. Whisk the egg, lemon juice and cornstarch in a bowl and add to the pan. Continue whisking over medium heat until the curd thickens and begins to bubble, about 8 minutes. Remove the pan from the heat and strain the curd into a bowl. Place a piece of plastic wrap directly on the surface of the curd, let cool to room temperature, then refrigerate until needed.

2. Meanwhile, for the babas, mix the flour, sugar and baking powder in a bowl and add the water and the egg. Stir with a wooden spoon or spatula until the dough is elastic (it will be very sticky). Work the dough really well with your spoon, stretching it out and hitting it against the side of the bowl, to make it even more elastic. Thinly slice the butter and place it over the dough in a single layer, cover the bowl with plastic wrap and place it on the counter for 30 minutes, until the dough almost doubles in size.

3. Lightly grease a silicone cannelé mold or dariole mold (see note) and place on a baking sheet. Break down the dough with a wooden spoon and stir well, working in all the butter. Pour the batter (still very sticky) into a piping bag fitted with a large plain nozzle and pipe the batter into each cup, filling it halfway. Set it aside, uncovered, for 30 minutes to rise.

4. Preheat the oven to 375°F (190°F). Bake the babas for 18 to 20 minutes, until golden on top. Let the babas cool for 5 minutes, then remove them from the mold to cool completely. These can be prepared and baked ahead of time and stored frozen or in an airtight container until ready to assemble.

5. For the syrup, bring the sugar and water to a full boil over high heat, stirring occasionally and cooking until the sugar has dissolved. Remove the pan from the heat and stir in the lemon juice.

6. For assembly, fill a piping bag fitted with a small plain tip (or donut tip) with the lemon curd. Dip each baba into the syrup using tongs and allow the syrup to soak in completely (the baba won’t fall apart) but gently squeeze it so it’s moist but not soggy. Insert the nozzle in the bottom of the baba and pour enough lemon cream until it starts to come out. Place the baba on a tray or in a paper cup and refrigerate until ready to serve.

To note

• If you don’t have dariole or cannelé moulds, you can bake them in a mini muffin pan.


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