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Soft Gin Tonic Cake

Published by Bastien Poulain the

Recipe for Baba with Gin Tonic

Gin and tonic Baba with 1642 Tonic and Fou ginPhoto by Dario Bivona

But... what is a baba?

It is a small brioche cake (also called savarin) that is usually drizzled with a rum syrup. The result is... rum babas! Here, we present a recipe that revisits this great pastry classic. Prepared with our own classic 1642 Tonic and the famous Fou gin, this dessert is perfect for 1642 Tonic Gin lovers!

Here is the recipe for Gin Tonic Baba (soft cake with Gin Tonic) by Dario Bivona, winner of the culinary competition "Le meilleur pâtissier du Québec" aired on VRAI .

Baba with Gin 1642 TonicPhoto by Dario Bivona

GIN AND TONIC BABA 1642

For 12 to 14 babas

Ingredients

Baba:

  • 2 eggs
  • 1 tbsp. honey
  • ¼ cup warm milk
  • ½ teaspoon instant dry yeast (in a packet)
  • 1 ¼ cups all-purpose flour
  • ¼ tsp. salt
  • ¼ cup unsalted butter, softened

Syrup:

  • 2 cups of 1642 Tonic
  • 1 ½ cups of maple syrup
  • ¼ cup of sugar
  • Zest of an orange
  • 1 cup + 2 tbsp (280 mL) Fou gin

Chantilly:

  • 100 ml whipping cream
  • 2 tbsp. maple syrup
  • 1 tbsp. mascarpone
  • ¼ tsp. cream of tartar
  • 1 tbsp. of the syrup prepared earlier 

Decoration:

  • 12-14 Morello cherries or candied cherries

Preparation

Babas

  1. 1. Butter the mould for babas and set aside.
  2. 2. In a glass, mix warm milk, honey and instant yeast. Let stand 4-5 minutes.
  3. 3. In a bowl, lightly beat the eggs. Set aside.
  4. 4. In a large bowl, combine flour and salt, stir in yeast mixture and eggs, mixing vigorously for 2-3 minutes with a wooden spoon.
  5. 5. Stir in butter a little at a time to make a smooth, even batter.
  6. 6. Pour the batter into a pastry bag with a wide flat tip, fill the baba mold 3/4 full and, if necessary, flatten the batter with slightly dampened fingertips.
  7. 7. Cover with a clean cloth and let rise for 1 hour in a warm place.
  8. 8. Preheat oven to 200°C (400°F).
  9. 9. Bake for 18 minutes for golden brown babas.
  10. 10. Prepare syrup. Pour ingredients into a saucepan and bring to a boil. Set aside.
  11. 11. For the Chantilly, whip cream and maple syrup. As soon as it starts to thicken, add the other ingredients and whisk well.
  12. 12. Place in a piping bag and set aside in a cool place.
  13. 13. Turn out the babas while still warm and dip them in the syrup for 10-12 minutes.
  14. 14. Place babas on a rack to drain.
  15. 15. Arrange the babas on a serving plate, place a spike of Chantilly cream on each baba and place a candied cherry on top. 

     Recipe: Dario Bivona, winner of the culinary competition "Le meilleur pâtissier du Québec" broadcast on VRAI .