Pristine Whipping 35%

LACTOSE-FREE BABÀ

single-portion

by Tommaso Foglia

PRISTINE WHIPPING 35% LACTOSE FREE

20 pieces

Ingredients

For the babas:

200 g manitoba flour

75 g water

25 g sugar

3 g malt

5 g brewer’s yeast

500 g manitoba flour

65 g caster sugar

10 g brewer’s yeast

750 g eggs

12 g salt

350 g lactose-free butter

7 g dark rum

5 g Strega liqueur

1 lemon zest

For the white Rocher glaze:

300 g lactose-free white chocolate

200 g cocoa butter

80 g chopped pistachios

Pristine Whipping 35% Lactose Free

Preparation

For the babas:

Mix all the ingredients together using the dough hook in a planetary food mixer for about 10 minutes. Shape the cake and leave to rise at room temperature until it doubles in volume, then add the other ingredients.

Work the dough in a stand food mixer, with the flour and the yeast, add the eggs little by little, the salt and finally the butter softened with the rum and the Strega. Knead at high speed for about 10 minutes. Leave to rise at room temperature until doubled in volume. Proceed to form the shapes in well-buttered moulds.

When they have risen to the brim, cook at 190°C for 13/15 minutes. Then cool, remove from the moulds and freeze in a blast chiller or freezer. Dip in the white Rocher glaze, still frozen, with the help of a small knife and decorate with the pistachio Namelaka cream*, whole pistachios and redcurrants.

For the white Rocher glaze:

Melt the cocoa butter in the microwave or in a saucepan. Then add the chocolate and complete the melting fusion. Mix the granules and keep warm. Use at approximately 40° C.