Babka Zana , the star of Levantine brioches in Paris, never stops talking about her. And for good reason, its gourmet babkas are irresistible: pistachio, chocolate, orange blossom... On the occasion of the publication of the book Babka Zana boulangerie (Hachette) and the opening of its new canteen on the Place des Vosges , we trust the Babkadamia recipe with runny salted butter caramel and macadamia nuts. For the bikini body, we'll go back. Sorry, but it's too good…
BABKADAMIA, SALTED BUTTER CARAMEL
FOR 1 BABKA CAKE (6 PEOPLE)
OR 3 TO 4 ROLLS
Ingredients to shop
THE DOUGH (550g)
250g T45 flour
12 g fresh baker's yeast
50g caster sugar
100g whole milk
1 egg
80 g of butter + 20 g for the mold
3 g of the sel
THE FILLING (200 g)
SALTED BUTTER CARAMEL
100g caster sugar
50g butter
50 g liquid cream
0.5 g of fleur de sel
75g macadamia nuts
Flower flower
THE SIRUP
40 g of water (4 tbsp.)
40 g caster sugar (3 to 4 tbsp)
Preparation
Preheat the oven to 180°C (th. 6).
Spread the macadamia nuts on a baking sheet to lightly roast them for 10 min. You can also do this in a dry skillet (without fat) over medium heat. They must be just blond. Then roughly chop them.
In a saucepan, melt the sugar dry (without water), when it begins to take on a caramel color, soften it with the butter, then add the cream (watch out for splashes!), salt and mix well.
Spread 100 g of this caramel very thinly on the Babka dough. Add 50 g of roasted and crushed macadamia nuts and a pinch of fleur de sel.
Shape: roll, cut and wrap. Make a small pressure in the heart of the roll by pushing the dough a little. After the growth, a hollow will have formed in the center like a nest which will retain the caramel.
Cover with a clean tea towel and let rise for 1 hour.
Preheat the oven to 180°C (th. 6).
Sprinkle the remaining macadamia nuts on top, bake for 15-20 minutes, then sip the Babka.
Wait for the rolls to cool, pour the remaining caramel into a pastry bag and fill the small hollow in the center of the roll. Sprinkle with fleur de sel.
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