BABÁ ricetta spiegata passo passo con DOPPIA FARCITURA

It wasn't possible that even today I hadn't published the BABÀ's recipe! Leavened products, as you know, are my passion and Babà could not be missing! Beautiful in its grandeur, soft and spongy that absorbs a lot of rum (or if you prefer Limoncello) and stuffed with a lot of cream and cream, just the way I like it, in short, you have to do it, as I explain it to you step by step you can't go wrong! 😉 Send me the photos, as always, I look forward to sharing them on social networks! 😍 🌡️ 190° oven cooking preferably ventilated for about 30 minutes 📝 Ingredients: for 1 baba of 26-28 cm 400 g Flour 0 (or half 0 and half Manitoba) 12-15 g fresh brewer's yeast (or 4-5 g dry) 6 medium eggs 100 g Butter (or margarine) 2 tablespoons Sugar 1 pinch of salt 1 lemon For the bath: 1 liter Water 300g Sugar Rum flavour Rum liqueur Lemon peel To fill: 500 g Whipped cream 300 g Custard here 👉    • BRIOCHES IRIS alla CREMA SOFFICI IMPANATE ...   Strawberries or black cherries in syrup Thanks for watching if you haven't already SUBSCRIBE to the channel 👇 👉 SUBSCRIBE TO THE CHANNEL here    / @tuttiatavola2016   👉 PINTEREST   / deboratuttiatavola   👉 FACEBOOK PAGE   / tutti-a-tavola-324274667950849   👉 INSTAGRAM   / tuttiatavola2016   👉 Business and Marketing email [email protected] #baba #recipe #italianfood #brioche #whippedcream #tuttiatavola #ricetta #yummy #dessert #recipes #bread #dolce #italian #italiancooking #cucina