This season, I’m mad about elderflowers! After my friend Jen had shared her recipe of elderflower cordial on Sweet Cabane, I started making some by myself with my friend Cecile (a friends affair indeed …). And I must say it is a delight! The kids love it when you drink it with chilled water … the adults love it with some Prosecco and ice;) … It is also perfect to add sugar and flavour to cakes … or babas!
I would like to share here with you this recipe I’d made several time at home this Spring. It is very easy but it takes some time because the dough must rest for a long time (like brioche, actually).
If you can not make your own elderflower cordial (it’s the end of the flowering period, actually), I invite you to buy it in groceries : I especially like the one from British brand Belvoir whose taste is very close to my homemade cordial.
So, let’s start!
Preparation time: 20 minutes
Resting time: 1:45
Baking time: 15 minutes at 200 ° C
Ingredients (serves 6):
For baba dough:
- 250g of flour
- 3 eggs
- 10 g of baker’s yeast
- 90 g of butter
- 5 cups milk
- 5 g of sugar
- 1 tablespoon salt
For the syrup :
- 25 cl of elderberry syrup (the Canadian Belvoir brand is perfect)
- 25 ml water
- 7 cl of rum (optional)
For the cream:
- 20 cl whole cream
- 30g icing sugar
- 30 g of powdered sugar
Prepare the baba dough. In a bowl, mix the yeast in 2 tablespoons of warm water. Add 50 g of flour and mix. Cover and let rise 15 minutes at room temperature.
Then mix the dough with milk, eggs, 5 g sugar, 1 pinch salt, flour and melted butter (not too hot).
Knead the dough by hand until it is smooth and comes off easily. Make a ball, cover it with a damp cloth and let rest for 30 minutes.
Knead once again the dough and arrange it in small individual baba tins that you have previously greased (I used silicone tins). Tamp the dough and cover with a damp cloth. Let rise for one hour.
Preheat oven to 200 ° C (thermostat 6/7).
Bake the babas for 15 minutes. Turn them out on a rack over a shallow dish. When they are warm, place them in this dish.
Prepare syrup : add water to the elderflower cordial. Then pour it on the still hot babas. Turn them so as they can absorb much of the liquid.
Prepare the Chantilly cream : beat the cold cream and then add, while continuing to beat, powdered sugar and icing sugar. Keep cool until ready to serve.
Just before serving, you can add (for adults only) a small amount of rum … And, for all, whipped cream !!
See you on Tuesday for a family interview that will take us up to Norway!