Brush with butter and sprinkle with flour from twelve to twenty-four cups for the savarin of 8 cm in diameter. Sift the flour onto a fountain and make a hole in the Center. Pour the crumbled yeast and mix it with a little flour and milk.
Leave to ferment this previous mass 15 minutes. Beat the eggs together with the sugar until frothy mixture and add the vanilla and salt.
Melt the butter, but do not let that you get very hot. Add to egg mixture and whisk this together with the previous mass and total flour until dough is almost smooth. Leave to ferment again blocked mass 10 minutes. Fill the mold half full with the dough and let it ferment blocked others 15 minutes.
Heat oven to 210 degrees. Bake the cupcakes 30 minutes to half-height. Pour onto a wire rack and let cool. Bring to the boil water with sugar, the zest of lemon, rum and wine, stirring until the sugar dissolves completely.
Place you Babas them with the bottom side up on a tray and sprinkle them with the liquid. They should be completely soaked. Assemble the cream and divide it into two parts. Mix one part with cocoa.
One after another put the white cream and the dark in a sleeve pastry bag with star-shaped nozzle and form with it in the center of each baba a pile of cream. If it is necessary, drain the fruit, given the case cut it and decorate Babas them with fruits and sliced almonds.
If you only have 12 cups for the savarin, you have to bake Cupcakes in two batches. But they can also use pudding Custard pies instead of the first or manufacture more cups for the savarin with aluminum foil.
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