Campanile restaurants

seasonal recipes

Preparation method for the babas:
Mix half of the sugar with the egg yolks. Add the milk and stir.
Add the flour and yeast and stir.
Melt the butter and add to the mixture.
Whisk the egg whites until soft peaks form. Add the rest of the sugar and the salt.
Carefully fold the egg whites into the first mixture.

Preparation method for the syrup:
Bring the water, sugar and vanilla to the boil.
Remove from the heat and add the rum.
Pour 20 g of the baba mixture into a small fluted mould.
Cook at 210°C for 25 minutes.
Remove from the mould.
Place the baba in a glass and pour over 30 ml of the syrup that has been heated to 90°C.

Pierre Gagnaire’s special «tip»
One of the great French culinary classics!
Be generous with the rum and make sure you use good quality rum. This little sponge cake is ideal served with a winter fruit salad. Mango, lime, passion fruit, pineapple…
Or why not try serving it with coconut milk, caramel or vanilla ice cream? The quality of the syrup is very important as it delicately flavours your fruit salad. This syrup is also delicious served cold with crushed ice, lime slices and fresh mint leaves.