Babas with chocolate mousse, lemon and mint

Description

Babas is the Greek equivalent of our Baba. In other words, I suggest you to eat chocolate rum Baba, which we hear mint syrup and add a picture of a very light chocolate mousse with lemon. This dessert is perfect for any occasion! He is handsome, tender and delicious! But if you don't like the lemon, it can easily be replaced with orange, for example.

Ingredients

Milk

80 g
Chicken egg

3 piece
Yeast

15 g
Flour

210 g
Cocoa powder

40 g
Sugar

12 g
Salt

4 g
Butter

95 g
Water

1 l
Sugar

500 g
Rum

90 g
Mint
Cream

570 g
Glucose

50 g
Dark chocolate

160 g
Lemon peel
Water

200 ml
Sugar

100 g
Lemon

1 piece

Cooking

First make the mousse. It is necessary to prepare in advance and leave overnight in the fridge. Melt in a water bath chocolate. In 180 g of cream add glucose syrup and heated, stirring occasionally. Bring almost to a boil. Glucose you can substitute invert syrup, the recipe is on the website. Just Google the words "invert syrup".

Warm cream in stages introduce the chocolate. Mix with immersion blender.

Add the remaining 390 g of cream and lemon zest. Stir again blender.

The resulting billet cover with a lid and put in refrigerator overnight.

To prepare the dough in the mixer bowl put milk, eggs, yeast, flour, sugar and salt. Ie all the ingredients for dough except butter. Begin to knead.

When the mass is homogeneous, add the butter and knead the dough until, until it begins to lag behind the walls of the bowl, gathering in a ball. It took me 15 minutes.

Molds thoroughly lubricated with oil and sprinkle with flour. The excess flour out. Distribute the dough on the molds. Do not fill the forms completely, because our dough is ready. Leave in a warm place for 30-40 minutes. Then bake in a preheated 200 degree oven for 15-20 minutes.

Allow the scones to cool completely.

For the syrup mix water with sugar, add the mint and cook after boiling for a few minutes. Remove from the heat. When the syrup has cooled slightly (60 degrees), add the rum. Syrup turns a lot, he doesn't need all. If you want, you can reduce the amount.

If necessary, cut the rolls at the bottom that they were sustainable. Bathe them in the syrup for several minutes on both sides. They should become softer. Put them on latticed to the excess syrup stack.

We shift our rum Bab in a closed container and put in refrigerator at least 3 hours.

Cut the lemon into half rings.

In 200 ml of water add 100 g of sugar and put on fire. Cook for a few minutes. Pour the resulting syrup sliced lemon, cover the dishes and leave until the syrup has cooled.

Get the cooled mousse from the fridge and whisk it. Put in a pastry bag.

Take our Baba, cut in half lengthwise. Otkryvaem mousse on the bottom cookie and cover the top. Do not forget to leave a little bit of mousse to decorate Baba on top. Decorate with lemon and mint.

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