Bergamot Baba with candied citron peel
For around 100 bites

For the baba
150g flour
6g baker's yeast
12g caster sugar
3g fine salt
66g milk
35g butter
2 small eggs

For the bergamot syrup
730g water
275g granulated sugar
Around twenty sprays of Blissful plant bergamot extract

For the bergamot chantilly
250g single or whipping cream
Around twenty sprays of Blissful plant bergamot extract
10g caster sugar
Bergamot Baba with candied citron peel
Happy plant n°57B Late bergamot
A recipe of: Guy Krenzer Sponsor of late bergamot
Difficulty : star_on.jpgstar_on.jpgstar_on.jpg
Warm the milk and mix it with the yeast. Add all the other ingredients except the butter. Work the dough well and incorporate the softened butter. Pipe the dough into a Flexipan non-stick mould (half-spheres diameter 3cm), making balls of 4 to 5g. Leave the dough to rise for 20 to 30 minutes at 28°C. Bake for 10 minutes at 180°C, then leave to cool. Turn the babas out of the moulds. Keep them in a dry place.

Bergamot syrup
Boil the water and sugar, cool to 50°C and add the essence.

Bergamot Chantilly
Whip the cream with the sugar and essence. Keep refrigerated.

Soak the babas with bergamot syrup baba; place them in a dish, spoon the chantilly into a pastry bag fitted with a fluted nozzle and decorate the babas, topping them with a piece of candied citron peel and a flake of gold.


Sourcing agents


All the recipes