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La babka coulante au caramel de Babka Zana

Babkadamia Caramel Beurre Sale

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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