Pumpkin tortelli
A pasta creation with pumpkin, amarettini and mustard fruits by Nadia Santini. We present the...
Babà Napoletano
Top Campanian chef Gennaro Esposito conjures up a traditional dessert from Naples.
Content Creation: Florence Wibowo
Duration of preparation: 1 hour + 5 hours
Completion time: 10 minutes
For the Babà
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Wheat flour W 700 |
| 25 | g | Sugar |
| 5 | g | Salt |
| 10 | g | Yeast |
| 100 | g | Butter, room temperature |
| 4 | Eggs | |
| 1 | Egg yolk | |
| Butter for the molds | ||
For the syrup
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | ml | Water |
| 125 | g | Sugar |
| Orange zest | ||
| Lemon zest | ||
| Vanilla pod, halved | ||
For the crème pâtissière
| Ingredients (4 servings) | ||
|---|---|---|
| 1/2 | l | Milk |
| Lemon zest | ||
| 6 | Egg yolk | |
| 150 | g | Sugar |
| 60 | g | Wheat flour W 480 |
| Orange zest | ||
To serve
| Ingredients (4 servings) | ||
|---|---|---|
| Fruits of the season | ||
Preparation Babà:
- In the bowl of a food processor, mix the flour, sugar, salt, yeast, 75 g butter and 3 eggs with the Bischof mixer attachment to form a homogeneous dough. Continue kneading and work in the last egg, the egg yolk and the remaining butter. Knead the dough well and then cover and leave to rise in a place that is not too cool. As soon as the dough has doubled in volume, beat it back with the machine.
- Divide the dough into equal parts, grind into tight balls and place in round, buttered molds. Leave them to rise again in a warm place and once they have doubled in volume, bake in a preheated oven at 200 °C for approx. 25 minutes.
Preparation of syrup:
- Bring all the ingredients to the boil, cool slightly and soak the babà.
Preparation of crème pâtissière:
- Bring the milk and citrus zest to the boil in a sauté pan. Mix the remaining ingredients in a bowl and pour in the hot milk while stirring. Pour the mixture back into the pan and simmer for a few minutes until slightly thickened, stirring with a wooden spoon to prevent the cream from sticking to the bottom.
Sideboards
- Serve the crème with the babà and fresh fruit in deep plates.
And this is how it works
The Kenwood Cooking Chef XL makes this dish a breeze. You can find out more about Kenwood food processors at kenwoodworld.com
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