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| |
| Shell Baba |
10 |
| Sugar |
6 ounces |
| Water |
10 ounces |
| Myers Dark Rhum |
10 teaspoons (optional) |
| Vanilla Pastry
Cream |
5 ounces |
| Chocolate Sprinkles |
5 teaspoons |
| Apricot Glaze |
5 ounces |
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| Make a syrup with the sugar and water. Cool to 140°(F) |
| Pour the syrup in a flat pan, large enough to hold
all ten babas. Place babas top down into the syrup, allow to soak
for a minute or two, then flip upright onto their bottoms to soak
a little more. |
| After most of the syrup has been absorbed, remove
babas to a draining rack to help remove any excess syrup. Place
drained babas into a cup, small dish or large dish. Babas can be finished
off - individually or as a group of babas if garnished into a larger
dish. |
| Pour an optional teaspoon of straight rum into the center of the baba. Less is used here due to the delicate pastry cream. Wait for it to soak in and then glaze the baba with the hot apricot glaze.
|
| Garnish with a rosette of pastry cream using a medium star tip in a pastry bag. Then top with a 1/2 teaspoon of Chocolate sprinkles.
|
| Store chilled, best if the baba marinates for a day before the pastry cream garnish is applied.
|
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