Do It In Paris, guide et bonnes adresses pour les Parisiennes à Paris

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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.

Also discover:Akrame Benallal's oriental black hummus and plan to make a homemade pavlova?

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Babka Zana, la star des brioches levantines à Paris, n’en finit plus de faire parler d’elle. Et pour cause, ses babkas gourmands sont irrésistibles : à la pistache, au chocolat, à la fleur d’oranger… À l’occasion de la parution du livre Babka Zana boulangerie (Hachette) et de l’ouverture de sa nouvelle cantine place des Vosges, on truste la recette Babkadamia au caramel beurre salé coulant et noix de macadamia. Pour le bikini body, on repassera. Pardon, mais c’est trop bon…

 

BABKADAMIA, CARAMEL AU BEURRE SALÉ

POUR 1 BABKA CAKE (6 PERSONNES)

OU 3 À 4 ROLLS

Ingrédients à shopper

LA PÂTE (550 g)

250 g de farine T45

12 g de levure fraîche de boulanger

50 g de sucre en poudre

100 g de lait entier

1 œuf

80 g de beurre + 20 g pour le moule

3 g de sel

 

LA GARNITURE (200 g)

 

LE CARAMEL AU BEURRE SALÉ

100 g de sucre en poudre

50 g de beurre

50 g de crème liquide

0,5 g de fleur de sel

75 g de noix de macadamia

Fleur de sel

 

LE SIROP

40 g d’eau (4 cuil. à soupe)

40 g de sucre en poudre (3 à 4 cuil. à soupe)

Préparation

Préchauffez le four à 180 °C (th. 6).

Répartissez les noix de macadamia sur une plaque allant au four pour les torréfier légèrement pendant 10 min. Vous pouvez aussi le faire dans une poêle sèche (sans matière grasse) sur feu moyen. Elles doivent être juste blondes. Puis, concassez-les grossièrement.

Dans une casserole, faites fondre le sucre à sec (sans eau), lorsqu’il commence à prendre une couleur caramel, détendez-le avec le beurre, puis ajoutez la crème (attention aux projections !), salez et mélangez bien.

Étalez très finement 100 g de ce caramel sur la pâte à Babka. Ajoutez 50 g de noix de macadamia torréfiées et concassées et une pincée de fleur de sel.

Façonnez : roulez, coupez et enroulez. Faites une petite pression au cœur du roll en enfonçant un peu la pâte. Après la pousse, il se sera formé un creux au centre comme un nid qui va retenir le caramel.

Couvrez d’un torchon propre et laissez pousser 1 h.

Préchauffez le four à 180 °C (th. 6).

Parsemez les noix de macadamia restantes sur le dessus, faites cuire de 15 à 20 min, puis sirotez la Babka.

Attendez que les rolls refroidissent, versez le caramel restant dans une poche pâtissière et remplissez-en le petit creux au centre du roll. Poudrez de fleur de sel.

Découvrez aussi Le black houmous oriental d'Akrame Benallal et cap de faire une pavlova maison ?

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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.

Also discover:Akrame Benallal's oriental black hummus and plan to make a homemade pavlova?

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Babka Zana, la star des brioches levantines à Paris, n’en finit plus de faire parler d’elle. Et pour cause, ses babkas gourmands sont irrésistibles : à la pistache, au chocolat, à la fleur d’oranger… À l’occasion de la parution du livre Babka Zana boulangerie (Hachette) et de l’ouverture de sa nouvelle cantine place des Vosges, on truste la recette Babkadamia au caramel beurre salé coulant et noix de macadamia. Pour le bikini body, on repassera. Pardon, mais c’est trop bon…

 

BABKADAMIA, CARAMEL AU BEURRE SALÉ

POUR 1 BABKA CAKE (6 PERSONNES)

OU 3 À 4 ROLLS

Ingrédients à shopper

LA PÂTE (550 g)

250 g de farine T45

12 g de levure fraîche de boulanger

50 g de sucre en poudre

100 g de lait entier

1 œuf

80 g de beurre + 20 g pour le moule

3 g de sel

 

LA GARNITURE (200 g)

 

LE CARAMEL AU BEURRE SALÉ

100 g de sucre en poudre

50 g de beurre

50 g de crème liquide

0,5 g de fleur de sel

75 g de noix de macadamia

Fleur de sel

 

LE SIROP

40 g d’eau (4 cuil. à soupe)

40 g de sucre en poudre (3 à 4 cuil. à soupe)

Préparation

Préchauffez le four à 180 °C (th. 6).

Répartissez les noix de macadamia sur une plaque allant au four pour les torréfier légèrement pendant 10 min. Vous pouvez aussi le faire dans une poêle sèche (sans matière grasse) sur feu moyen. Elles doivent être juste blondes. Puis, concassez-les grossièrement.

Dans une casserole, faites fondre le sucre à sec (sans eau), lorsqu’il commence à prendre une couleur caramel, détendez-le avec le beurre, puis ajoutez la crème (attention aux projections !), salez et mélangez bien.

Étalez très finement 100 g de ce caramel sur la pâte à Babka. Ajoutez 50 g de noix de macadamia torréfiées et concassées et une pincée de fleur de sel.

Façonnez : roulez, coupez et enroulez. Faites une petite pression au cœur du roll en enfonçant un peu la pâte. Après la pousse, il se sera formé un creux au centre comme un nid qui va retenir le caramel.

Couvrez d’un torchon propre et laissez pousser 1 h.

Préchauffez le four à 180 °C (th. 6).

Parsemez les noix de macadamia restantes sur le dessus, faites cuire de 15 à 20 min, puis sirotez la Babka.

Attendez que les rolls refroidissent, versez le caramel restant dans une poche pâtissière et remplissez-en le petit creux au centre du roll. Poudrez de fleur de sel.

Découvrez aussi Le black houmous oriental d'Akrame Benallal et cap de faire une pavlova maison ?

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