Preparation Instructions - Variations:
Baba Shells
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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.
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