The babà is a cherished symbol of Neapolitan pastry artistry — soft, syrup-soaked, and often enriched with rum. While the traditional version takes time and precision, a rustic babà offers a simpler, quicker approach without sacrificing flavor. Adding smooth custard elevates the experience, creating a dessert that’s both comforting and elegant. Let’s dive into the process step-by-step!
Ingredients:
For the babà:
• 250 g all-purpose flour
• 3 large eggs
• 100 ml milk (lukewarm)
• 75 g unsalted butter (softened)
• 50 g sugar
• 10 g fresh yeast (or 4 g dry yeast)
• A pinch of salt
