Total Time
1hr
Prep 50 mins
Cook 10 mins

"A food processor and quick-rise yeast make these elegant French confections almost effortless- but sure to provoke oohs and aahs." Recipe from Working Mother magazine. Prep time includes rising time.

Ingredients Nutrition

Directions

  1. To make syrup, in a small saucepan, bring water, sugar and instant coffee to boil, stirring to dissolve sugar.
  2. Remove from heat and add rum or brandy.
  3. Set aside.
  4. To make babas, coat 3 (12-count) mini muffin tins with nonstick cooking spray.
  5. In bowl of food processor, combine flour, sugar, yeast and salt; pulse to blend.
  6. Add eggs and process until combined.
  7. In microwave-safe cup or bowl, combine butter and water.
  8. Microwave on high power for 1 minute or until water is hot and butter is just beginning to melt.
  9. Stir until butter is completely melted and mixture feels fairly hot, between 125°F-130°F on instant-read thermometer.
  10. Add to flour mixture and process for 1 full minute (batter will be soft).
  11. Fill each muffin cup halfway full with 1 Tablespoon of batter.
  12. Let stand in warm place until batter has risen even with tops of cups, about 20 minutes.
  13. When babas are nearly risen, preheat oven to 400-degrees.
  14. Bake for 8-10 minutes or until well browned.
  15. Let cool briefly, the cut each baba in half and brush cut surfaces generously with coffee syrup.
  16. Continue until all of syrup is used.
  17. Spread 1 half of each baba with about 1 1/2 teaspoons mascarpone and press halves back together.
  18. Dab a tiny bit of mascarpone in the center of each baba top, then press an espresso bean in place to garnish.
  19. Arrange on platter and serve.
  20. Note: Babas can be made up to 2 days ahead, covered and refrigerated until serving time.

Reviews

(1)
Most Helpful

OHHHHH! These were good! Some people told me that they were the best things they have ever eaten! Making the Babas were so easy and they smelt so good in the oven. I didn't use rum or brandy b/c I didn't have it in the house, but I did use rum flavoring and a splash of Kahlua. I think the next time I make these I might slice the babas and place them in a dish of the simple syrup to let them soak. It was a little time consuming to brush the syrup on each sides over and over again. They tasted great and refrigerated well. I tried to soften up the mascarpone cheese by whipping it a little with a wisk before I put it in a pastry bag to put in the middle of the babas. I used more than 1 1/2tsp of the cheese too. I also dusted them with sweetened cocoa powder at the end. Very Good and I will surely make again!!

applee August 05, 2004

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