Tag: babà

The Neapolitan Babà becomes a cocktail – Italian Cuisine

Here is the recipe for the Babà Punch, conceived by the bartender Salvatore D'Anna of the Historical Archive of Naples

Inspiration for a good cocktail it can come from anything. From a trip to an exotic destination, from a work of art, from a film seen in the cinema. But also from one's own city, and in particular from one of the desserts most famous of his tradition. It happened like this a Salvatore D’Anna, bar manager of theHistorical Archive of Naples, premium bar in the heart of the Vomero, which has designed the drink by meditating on a list of drinks inspired by the Bourbon culture and history of the Neapolitan metropolis. Babà Punch: a cocktail that, as one can easily guess from the name, takes its cue from Baba and from its famous bathes.

A toast to pastry

«I have always had a great admiration for the pastry and for the Neapolitan pastry chefs -, explains Salvatore D’Anna, who took his first steps behind the counter already in his teens, in the Milanese restaurant run by his family. – I seized the occasion and I tried to replicate the pleasure of tasting a rum baba in this punch. A few small adjustments here and there, for example to let sugar and citrus peel rest together, the choice of the mix of rum and the right type of tea, the use of the spices used to flavor the Neapolitan pastry desserts like the pisto, and the Babà Punch is ready .

Salvatore D'anna at the Naples Historical Archive

Naples in the glass

Enclosing the soul of a city with a thousand facets like Naples in a drink is no small feat. Because you need to find the right mix of bright colors, unmistakable aromas, intense and true flavors that are rooted in a rigorous tradition. Thus flipping through the drink archive of the Historical Archive we can find cocktails with names and ingredients that are more than curious, such as the piennolo, which winking at the famous tomato, combines Vodka with a Bloody Mary in a Mediterranean key; or like theEspresso Fizz, which celebrates Neapolitan love for the cup in a glass of light rum, coffee liqueur, sugar, lemon juice and espresso soda.

The Babà Punch recipe

"We must never force ourselves to look desperately for the links between tradition and a drink recipe," stresses D'Anna. – It is much more correct to note that the bar has always represented the mirror of society and the evolution of what is happening around us ". Here then is that his Babà Punch becomes at the same time a tribute to the sweet and one reflection on the partneopea scene linked to mixology. With a special dedication to all those bartenders who intend to carry the flag of good drinking, in the hope that one day even the art of drinks can find a stable place in the heart and traditions of Naples and its citizens.

Babà Punch

20 ml of Barbados rum
40 ml of Jamaican rum
45 ml of Oleo saccharum
15 ml of lime juice
15 ml of lemon juice
75 ml of spice tea

Serve with ice and citrus peel.

Babà al rum – Misa rum baba recipe – Italian Cuisine

Put the flour in the bowl of the planetary, then crumble the yeast in the center. Add milk and eggs and work for a few minutes until it is homogeneous.
Add the sugar and stir. Finally add the salt and the softened butter at room temperature. The dough should be soft.

Put the dough in a pastry bag, then fill the buttered molds with the mixture up to about 1 cm from the edge. Let the babà rise for about two hours in the oven off, with the light on.
The dough must come out of the molds, forming a small dome.

Cook the babà at 180 ° in a preheated ventilated oven for about 13/15 minutes. Remove from the molds and leave to cool.

Now prepare the rum baguette: in a saucepan heat water, sugar and lemon zest. Bring to a boil and cook for about ten minutes. Then, after the syrup has cooled, add the rum and stir.

Transfer the rum to a bowl and then immerse the babà completely until it is soaked in the sauce.

Brush the babà with the apricot jam now to make them shiny. Let it rest in the fridge for about 1 hour.

If you prefer, cut the rum babas in half and stuff them with whipped cream and fresh fruit, otherwise, enjoy them at nature.

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Ciambella babà Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g fresh cream
365 g sugar
250 g flour 0
250 g grape juice
150 g rum
130 g milk
2 small eggs
75 g butter
15 g fresh brewer's yeast
5 g salt
powdered sugar
star anise
cardamom
cinnamon in cue

Duration: 3 h

Level: For experts

Dose: 8 people

For the donut babà recipe, pour the flour with the crumbled yeast and 15 g of sugar into a large bowl. Mix and add the milk, the lightly beaten eggs, the salt and the softened butter, into small pieces, obtaining a soft, almost creamy mixture. Stir for 4-5 minutes until the dough is perfectly smooth. Collect it in a pastry bag and distribute it in a donut mold, diameter 22 cm, after buttering it (we have used one in shaped silicone, which does not need to be buttered). Cover the mold with a damp cloth or film and let rise at 27-28 ° C for 1 hour and 30 minutes: the dough volume should double. Bake at 160 ° C in a static oven for 40-45 minutes. Take the donut out of the oven, turn it out after 5 minutes, turn it upside down on a wire rack and bake it for another 5 minutes, then let it cool.
For the syrup: Pour into a saucepan 600 g of water with grape juice and 350 g of sugar, 3 stars of aniseed, 3 pods of cardamom and a piece of cinnamon. Boil for 3-4 minutes, adding the rum (to taste) when the liquid begins to cool.
To complete: place the donut on a wire rack, placed over a container, and pour the syrup over it, sprinkling it well. Recover the drained syrup and pour it back onto the donut. Let it drain.
Heat 3-4 ladles of syrup in a saucepan until it reaches the consistency of a fluid honey. Brush it on the surface of the donut to polish it. Whip the cream with a tablespoon of powdered sugar and decorate the donut.