Baba Shells

Process	Instructions
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 babas are brown. When done remove from the tin.
Variations:	Babas can be stored for weeks. They should be dried out and pretty hard.

Divider

The French Pastry Chef	Baba Shells
Base Formulas
Class: Shell	Batch Size: Varies	Storage Conditions: Dry Storage
Photograph: YES

Top of Page	Baba Shells