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Baba with strawberries

This Baba aux fraises is a reinvented French classic. Airy pastry, soaked in sweet syrup, generously topped with fresh strawberries.

Pastry by Lynn. Remarkably fine patisserie.

Ingredients

200gSugar
Lemon (zest)
200gWater

150gWater
300gmuffin mix
100gButter

30gSugar
5gverveine cress
300gfrozen strawberries
200gStrawberry purée
5gAgar
30gLemon juice

10gvanistar
300gmascarpone
100gWhipped cream
300gCondensed milk

verveine cress
Strawberries

Preparation

  1. Boil all ingredients together to make a sugar syrup.

  1. Soften the butter to the consistency of mayonnaise.
  2. Put all ingredients in a food processor and mix for 2 minutes on the lowest setting with a paddle attachment.
  3. Fill half-sphere molds (diameter 7.5 cm) with 50 grams of batter per mold.
  4. Bake in the oven at 150°C for 25 - 30 minutes.
  5. Place the cakes directly after baking in the sugar syrup for 10 minutes.

  1. Bring the strawberries, sugar, lemon juice, verveine cress, and strawberry purée to a boil and let simmer for 15 minutes.
  2. While stirring, add the agar and cook for 1 minute.
  3. Let cool and fill jars with about 30 grams of compote.

  1. Whip all ingredients into a nice firm mass.

  1. Place the baba on a jar filled with compote and finish with a rosette of chantilly, fresh strawberries, and verbena cress.