For the babàs
- Type 0 flour 500 g
- Sugar 40 g
- Milk 250 ml
- Yolks 3
- Butter 80 g
- Brewer's yeast 15 g
- Salt 13 g
For the cream
- Milk 250 ml
- Fresh cream 250 ml
- Eggs 50 g
- Yolks 20 g
- Flour 40 g
- Salt 2 g
- Regno di Sardegna 75 g
- Slivered almonds to taste
Mix the sugar with flour and start kneading.
Melt the yeast in a small amount of milk at room temperature, add it to the flour with sugar, add the rest of the milk, then add the eggs, too, one at a time.
Add the softened butter and continue to work the ingredients until you get a smooth and uniform dough, close with the salt. Let rest for about 40 minutes.
Divide the dough into portions of about 50 g and fill the buttered and floured babà moulds about 1/3 full. Sprinkle with parmesan cheese and let rise until the doughs volume has doubled (about a couple of hours).
Bake at 170° C for about 20 minutes. Remove from the oven and bring to room temperature, then gently unmould the babàs, let them cool completely on a grill covered with a clean rag.
In a saucepan, mix the eggs with salt, use a wooden spoon. Combine the flour, amalgamate and add warmed milk and cream.
Put on the stove and boil for two minutes, stirring constantly. Remove from the stove, add the Regno di Sardegna cheese and continue mixing. Cover with cling film and let cool completely.
Cut the babàs in half and fill them with a pastry bag, complete with the lightly toasted slivered almonds on the bottom of a non-stick pan and with freshly ground pepper.
The salted babàs with almond cream and parmesan are ready to be served.
RECIPE BY: Luisa Bayre and her staff
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