Mini Limoncello Dad’s Recipe

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Mini Limoncello Dad’s Recipe

Difficulty: Pretty easy
24 for the younger father
Materials
for kids
– 180 grams of unsalted butter
-7 eggs
-300 grams of strong white flour
-200 g T45 flour
-7 grams of dry baker’s yeast (or 25 grams of fresh baker’s yeast)
– 40 grams of castor sugar
– 10 grams of salt
– Vegetable oil for mold
For the syrup
– 50 cl of water
– 200 grams of castor sugar
-20 cl limoncello
to serve
-30cl full liquid cream
-80 grams of candied lemon slices
Necessary ingredients
– the bowl
– Fine sieve
– Robot on base equipped with dough hook
– whip
-Small 7cm dad mold
– Cooking plate
– Aluminum foil
-gate
-Pan
– Glass or measuring jug
– Electric mixer
– Piping bag
– Large star socket

preparation
Cut the butter into small cubes and place in a bowl and leave at room temperature to soften. Beat the eggs in a bowl. Sift both flours into the bowl of a stand mixer, add the yeast and sugar, then start mixing. Add salt and beaten egg. Continue mixing until combined. Gradually add 150g of softened butter, a few cubes at a time, and mix on low speed, until the dough is elastic and pulls away from the sides of the bowl. Lightly oil a clean bowl. Transfer the dough to a bowl, cover with cling film and leave to rise for 1 hour, until doubled in size. Use the remaining butter to grease individual baba molds, then lightly flour them and place on a baking sheet. Knead the dough, then divide into 24 balls. Place a scoop in each mold – they should be half full. Cover loosely with aluminum foil and let rise in a warm place for about 20 minutes, until the baba has doubled in size. Preheat the oven to 240°C/220°C (convection)/th. 8, Remove the foil and bake the baba for 15-20 minutes, until golden, puffy and springy to the touch. Let them cool slightly, then unmold and place the baba on a wire rack until completely cool. Meanwhile, prepare the syrup. Place sugar and water in a small saucepan. Keep on low heat. Allow the sugar to dissolve, swirling the pan occasionally. Once the sugar has completely dissolved, raise the heat, then add the limoncello and simmer over medium heat for 2 minutes. Remove the pan from heat and let cool. Soak the papayas in the syrup until completely soaked, then place them on a wire rack and let them drain for 10 minutes. Whip the cream with an electric mixer and place in a piping bag fitted with a star nozzle. Make a vertical cut in each bean, without cutting them all the way through, and insert a candied lemon wedge into each cut. Arrange baba on serving plates, drizzle with 1 tsp syrup, then add a little whipped cream.

strategy
If possible, let the baba rest on the grill for 12 hours before soaking in the syrup. They will absorb it better.

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