Recipes

In a sauce­pan, make 75g of brown butter and let it cool.

In the bowl of a mixer, mix 250 g of flour, 6 g of salt, 10 g of baker­’s yeast, 10 g of sugar & 3 eggs with a hook at low speed.

Add one egg, then the brown butter and knead until you get a dough that is ready to be used with a pastry bag.

Fill small round molds, and let them grow of their volume (at least ¹⁄₃).

Bake in a hot oven at 160°C (320°F) for 20 to 25 minutes.

For the syrup, boil 500 ml of water with 400 g of sugar, then add 150 ml of Calvados, leave on the fire a few minutes, then remove.

Soak baba in the syrup.

For the whipped cream, add 75g of liquid cream and 1 tea­spoon of vanilla syrup in a kit­chen siphon.

For the Calvados car­a­mel, make a clas­sic salted butter car­a­mel: add salted butter, fleur de sel, then whole cream, let cook for about ten minutes then add a splash (or two) of Calvados. Let cook for 2 to 3 minutes.

Dress­ing : place the baba on top, add butter-roas­ted apples (fry the apples in soft butter and add brown sugar to car­a­mel­ize them), vanilla whipped cream and Calvados caramel.