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Soft Gin Tonic Cake

Posted by Bastien Poulain on

Gin and Tonic Baba Recipe

Gin and tonic baba with 1642 Tonic and Fou gin Photo by Dario Bivona

But... what is a baba?

It is a small brioche cake (also called savarin) that is usually drizzled with a rum syrup. Which gives... rum babas! Here, we present you a recipe that revisits this great classic of pastry. Prepared with our own great classic, the 1642 Tonic as well as the famous Fou gin , this dessert is perfect for lovers of 1642 Gin and Tonics!

Here is the recipe for Gin Tonic baba  (soft cake with Gin Tonic) by Dario Bivona , winner of the culinary competition "The best pastry chef in Quebec" broadcast on VRAI .

Gin Baba 1642 Tonic Photo by Dario Bivona

BABA WITH GIN TONIC 1642

For 12 to 14 babas

Ingredients

Baba:

  • 2 eggs
  • 1 tbsp. honey
  • ¼ cup lukewarm milk
  • ½ tsp. instant dry yeast (in sachet)
  • 1 ¼ cups all-purpose flour
  • ¼ tsp. salt
  • ¼ cup softened unsalted butter

Syrup:

  • 2 cups of 1642 Tonic
  • 1 ½ cups of maple syrup
  • ¼ cup sugar
  • Orange zest
  • 1 cup + 2 tbsp. (280 ml) Fou gin

Sweet whipped cream :

  • 100ml whipping cream
  • 2 tbsp. maple syrup
  • 1 tbsp. mascarpone
  • ¼ tsp. cream of tartar
  • 1 tbsp. previously prepared syrup

Decoration:

  • 12-14 morello cherries or candied cherries

Preparation

babas

  1. Butter the mold babas and set aside.
  2. In a glass, mix warm milk, honey and instant yeast. Let stand 4-5 minutes.
  3. In a bowl, lightly beat the eggs, then set aside.
  4. In a large bowl, combine the flour and salt, stir in the yeast mixture and eggs, mix vigorously for 2-3 minutes with a wooden spoon.
  5. Add the butter little by little while mixing to obtain a smooth and regular paste.
  6. Pour the batter into a piping bag with a wide, flat nozzle, fill the baba mold 3/4 full and, if necessary, flatten the batter with slightly dampened fingertips.
  7. Cover with a clean, wet cloth and let rise for 1 hour in a warm place.
  8. Preheat the oven to 200°C (400°F).
  9. Bake for 18 minutes for golden brown babas.
  10. Prepare the syrup. Pour the ingredients into a saucepan and bring to a boil, then set aside.
  11. For the whipped cream, whip cream and maple syrup. As soon as it begins to thicken, add the other ingredients and whisk well.
  12. Put in a piping bag and keep cool.
  13. Unmold the babas while they are still hot and immerse them in the syrup for 10-12 minutes.
  14. Place the babas on a rack to dry.
  15. Arrange the babas on a serving plate, make a peak of Chantilly cream on each baba and add a candied morello cherry.

    Recipe: Dario Bivona , winner of the culinary competition "The best pastry chef in Quebec" broadcast on VRAI .