English
Baba with Litchi & Gewurztraminer Sélection de Grains Nobles
30 minutes
Cheap
Medium
To celebrate the Chinese New Year, we propose a great classic of French pastry revisited in Asian style by the Chef Emmanuel Stemper for Bestheim : the lychee baba !
The legend of rum baba : che cake was officially invented during the first half of the18Samecentury, when the King of Poland Stanislas Leszczynski, father-in-law of Louis XV, then Duke of Lorraine and settled in Nancy, finding the kougelhopf too dry asked that it be sprinkled with Tokay wine, later replaced by rum. King Stanislas, who read the tales of the "Thousand and One Nights", named this new cake the Ali-Baba. Over time, the Ali-Baba became a rum baba and the custard was replaced by whipped cream.
The lychee is a delicious little fruit that mixes theflavors of rose and muscatel. Traditionally associated with Chinese New Year, the lychee is a festive fruit that is full of vitamins.
CLICK HERE TO DOWNLOAD THE RECIPE
Daring food and wine pairing : The Gewurztraminer Sélection de Grains Nobles
Rare and prestigious, the Sélections de Grains Nobles are obtained by harvesting grapes affected byof "noble rot", theBotrytis cinerea. The concentration makes the identity of the grape variety more discreet to the benefit of a power, a complexity and a length in mouth exceptional. These vintages are produced on average once a decade.
Enjoy your meal!
Ingredients
For the Baba dough
For the syrup
For the Chantilly Litchi
Preparation:
-
Preparation of the Baba dough
Warm the milk and let the baking powder work. Melt the butter. Mix the flour, sugar and salt, make a well and add the eggs. Incorporate the cooled melted, then the milk/yeast mixture. Mix until you obtain a homogeneous paste.
Place in a bowl covered with a damp cloth and let stand for 30 minutes at room temperature. Degasify by scraping the edges of the bowl with a maryse and then mould into baba moulds (or other moulds). Leave to stand for another 30 minutes at room temperature. Bake at 210°C for 20 minutes. The top should be dry and start to blacken slightly. -
Preparation of the syrup
Peel and chop the ginger. Mix all ingredients in a saucepan. Bring to a boil until sugar is dissolved, then let cool. -
Dressage
Soak the babas in the syrup, place the lychee whipped cream on top with a piping bag (or spoon). To decorate the plate you can pour a little lychee purée and place pieces of fresh lychee on top.
We were just talking about that!
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