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Corman Artisan

Baker-Pastry chef

Baba with Limoncello and Matcha

Preparation of the dough

125 g milk
100 g Liquid Clarified Butter 99,9 % fat
7 g salt
30 g sugar
250 g liquid eggs
35 g yeast
350 g strong flour
  • Heat the milk, the butter, the sugar and the salt to 45 °C.
  • Add the yeast and mix.
  • Then add the eggs at room temperature. Mix.
  • Pour everything onto the flour. Mix using a spatula and a mixer. Mix until smooth.
  • Coat the moulds, then fill them half with the batter using a piping bag.
  • Allow the batter to rise for a good half hour at 28 °C.
  • Bake at 175 °C for 20 minutes and then another 10 minutes at 155 °C.
  • Remove from the oven and let cool down.
  • Keep them dry until use.
  • Before use, soak the baba’s in warm syrup (45 °C) so that they can soak totally with the syrup. According to the volume of the baba’s this will take 3 to 5 minutes per side.
  • Allow to drain and cool.
  • Cover with a neutral mirror at 42 °C. To do this, it is best to place the baba’s beforehand in the refrigerator. This allows the mirror to stick better.
  • Finish with the flavoured Corman Sculpture. ADVICE: Adjust the taste of the decoration to the taste of the syrup used.

Preparation of the Limoncello syrup

250 g water
400 g Limoncello
300 g sugar
  • Bring the ingredients to the boil and let cool down to 45 °C.
  • Dip the baba’s into the syrup until they are soaked.

Preparation of the flavoured Sculpture

20 g Matcha tea
95 g icing sugar
1000 g Sculpture 31 % fat
  • Mix the icing sugar with the Matcha powder and add 500 g of Sculpture.
  • Mix until smooth, then mix briefly.
  • Add the rest of Sculpture and beat on a low speed.

Corman'products of the recipe

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