Baba Shells (Savarin)

These dried shells are very shelf stable. The rhum syrup you soak them in bring them back to life. This is a very cool dessert, the baba or savarin can be made in many different molds and served many different ways.

Ingredients Required: Baba Shell

1. Brioche Dough (Old) any amount

2. Water as needed

Preparation Instructions: Baba Shell

1. Mix - Put the Brioche Dough in the mixing bowl. Mix with the paddle.

2. Add - Add water slowly - waiting after each addition of water until it works completely into the dough. When finished it should be thinned to about the consistency of Pâte à Choux, slightly soft and runny.

3. Fill - Fill the molds with the dough, proof them until they double in size.

4. Bake In a hot oven bake until the baba's are brown. When done remove from the tin.

Variations: Baba's can be stored for weeks. They should be dried out and quite hard.

#baba #savarin