Mountain baba with douglas fir liquor
Douglas Fir liquor: Liquor invented at the beginning of the 20th century by the oldest French distillery (Armand GUY), it is made from fir buds and plants. A sweet blend that transports us to the vast forests of Franche-Comté.
For the biscuit:
- 200g flour
- 25g brown sugar
- 4g salt
- 4cl water
- 10g fresh yeast
- 2 eggs
- 60g unsalted butter
For the syrop:
- 120g sugar
- 40cl water
- 10cl Douglas Fir liq
For the whipped cream:
- 75g mascarpone
- 50cl liquid cream
- 20g icing sugar
- 1 vanilla pod
For the candied lemon zest:
- 1 lemon
- 5cl water
- 50g sugar
Mix the flour, sugar and salt in a mixer bowl.
Dilute the yeast in water. Let stand for a few minutes. Add the mixture to the flour bowl. Mix.
Add the eggs and mix. Add the diced butter and mix until a smooth and homogeneous dough is obtained.
Butter your savarin mould. Use a piping bag to fill the moulds 2/3 full with the mixture. Let stand for 90min until the dough doubles in volume.
Preparation of the candied lemon zest
Zest the lemon. Put the water and sugar in a saucepan. Add the zest and cook for 10min over low heat. Set aside.
Preparation of the whipped cream
Whisk the cold cream with the softened mascarpone, icing sugar and vanilla bean until the whipped cream is firm. Place whipped cream in a fluted bag and keep cool.
Preparation of the syrup
Place all syrup ingredients in a saucepan, bring to a boil and set aside.
Bake the cakes for 20min at 150°C (300°F). Then unmold the babas and bake for 15min at 130°C (260°F). Remove the biscuits from oven and soak in hot syrup for a few minutes.
To serve, top the babas with chantilly cream and sprinkle with candied lemon zest. Serve right away!