Chestnut flour baba, vanilla whipped cream & fig leaf oil

Baba dessert, vanilla whipped cream and fig leaf oil

People
For 4
Preparation Time
1 hour (excluding rising time for the dough)
Winery Pairing
Mumm Cordon Rouge
Level
Easy

Ingredients

100 g wheat flour
50 g chestnut flour
5 g dry yeast
15 g sugar
2 eggs
50 ml warm milk
50 g melted butter
1 pinch salt
Syrup
200 ml water
80 ml maple syrup
Orange zest
Whipped cream
200 ml heavy cream
30 g powdered sugar
1 vanilla bean
Finishing touches
Fig leaf oil (or mild olive oil infused with fig leaves)

Recipe

Directions

1. Mix the flours, yeast, salt, and sugar. Add the beaten eggs, then the warm milk. Knead for 5 minutes until smooth. Stir in the melted butter.
2. Pour the batter into individual buttered molds. Let rise for 1 hour in a warm place.
3. Bake for 20 minutes at 340°F. Remove from the molds and allow to cool.
4. Bring the water, maple syrup, and orange zest to a boil. Soak the warm babas in this fragrant syrup.
5. Whip the cream with the vanilla seeds and powdered sugar until stiff.
6. Top each soaked baba with a generous dollop of whipped cream and drizzle with a few drops of fig leaf oil just before serving.

Mumm Cordon Rouge

The rustic, woody notes of chestnut flour, the creaminess of vanilla whipped cream, and the subtle vegetal touch of fig leaf oil create an elegant pairing with the mineral freshness and fruity notes of Mumm Cordon Rouge.

Discover the CuvéeDiscover the Cuvée