Recipe: Baba de brigitte bergamote et cédrat

Name: Baba de brigitte bergamote et cédrat
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 portions
Ingredients: pour 6 personnes :50 g de beurre; 125 g de farine; 5 g de levure de boulangerie; 15 g de sucre; 2 oeufs; 2 cuillères à soupe de marmelade de cédrat de Corse(les cédrats du cap corse); 3.5 cl de lait à température; 1 pincée de sel; 10 g de beurre pour le moule; Pour le sirop :200 g de sucre; le jus d'un citron bergamote; le zeste de la bergamote; 1 gousse de vanille; 20 cl d'eau; Pour la garniture :8 clémentines clemenvilla

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 30 min

Cook 70 min

Total 1h40

Servings 6 serv.

Recipe created by my friend Brigitte Bertaux volunteer activity coordinator at the socio-cultural center of Pré Gentil in Rosny sous bois and who each month leads a culinary workshop for about ten people "Les Fourneaux de Brigitte"

Ingredients for 6 servings

for 6 people:

50 g of butter
125 g of flour
5 g of baker's yeast
15 g of sugar
2 eggs
2 tablespoons of Corsican citron marmalade (citrons from cap corse)
3.5 cl of milk at room temperature
1 pinch of salt
10 g of butter for the mold

For the syrup:

200 g of sugar
the juice of a bergamot lemon
the zest of the bergamot
1 vanilla pod
20 cl of water

For the garnish:

8 clemenvilla clementines

Step-by-step directions

1 Mix the flour with the yeast, salt and sugar.
Using a robot whisk lightly beat the eggs with the milk and mix with the dry ingredients.
knead lightly until you obtain a smooth dough, incorporate the tablespoons of citron marmalade.

2 Add the softened butter and knead to obtain a shiny and elastic dough.
cover the bowl and let rise in a warm place for at least 30 to 40 minutes.

3 Work the dough again for 2 minutes and place it in the savarin mold previously buttered.
leave in a warm place covered for 1 hour, the dough should then have doubled in volume.

4 Peel the clementines to the quick and extract the segments, reserve them in their juice.

5 Prepare the syrup by bringing to a boil 20cl of water with the sugar, the zest of the bergamot and
its juice. Off the heat add the vanilla pod split in two and scraped.

6 Preheat the oven to 200°(th6+), cook the baba in the middle of the oven for approximately 35 minutes. unmold it immediately onto a plate and pour the syrup while still hot over it, basting it until the syrup is completely absorbed.
Serve cold accompanied by clementine segments in the middle of the cake.

Chef Patrick's Comment

This recipe was created by my friend Brigitte Bertaux, volunteer for 6 years at the socio-cultural center of Pré in Rosny Sous Bois where she leads a cooking workshop each month for about ten people "les fourneaux de Brigitte" Having entrusted her with this marvel that is the citron marmalade from cap corse from my friend Xavier Calizi (the citrons from cap corse) here is her creation of this beautiful dessert that she designed for the occasion.

Baba Cédrat