Mumm baba

Step 1. Baba mixture

1. Put the flour, sugar and salt into a mixer bowl (with the dough hook). Dissolve the yeast with the milk. Gradually blend in the eggs. Knead until the mixture comes away from the sides of the mixer bowl. Then blend in the butter in three goes.
2. Knead the mixture to obtain an elastic preparation. Then leave your mixture to rise in a warm room for 45 min. Butter your baba pan and put the mixture up to 2/3 of the pan.
3. Leave to rise again for 30 min.
4. Preheat the oven to 180°C, then put in the oven for 20 minutes.

Step 2. Apricot topping

Put the gelatine sheets into a bowl of cold water for 5 min. Heat the apricot purée and sugar in a saucepan. Blend in the gelatine and turn off the heat. Set aside in the fridge.

Step 3. Chantilly cream

Whip up the cream with the mixer, stiffen your mixture with the confectioners’ sugar. Set aside in the fridge.

Step 4. Syrup

1. Bring the water and sugar to the boil in a saucepan. Add the orange zest. Blend in the champagne.
2. Cover and leave to infuse on a low heat for 30 min.

Step 5. Assembling

1. Dip your baba into the hot syrup and put it on a grate to drain.
2. Melt the apricot topping in a saucepan (2 min) before coating the babas.
3. When the babas are cold, cover them with the topping and garnish with chantilly cream.