Baba Shells - Empty Shells

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.

Category:
Empty Shells

Serving Size:
As Needed

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
Dry Storage

| Baba Shell |

Ingredients Required: Baba Shell

	Ingredient	Quantity
1.	Brioche Dough (Old)	any amount
2.	Water	as needed

Preparation Instructions: Baba Shell

12 free samples remaining.
Buy the cookbook for just 6.95

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 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.