Recipe for Baba with Chartreuse, Grenoble walnuts, bacon & Saint-Marcellin cheese
Find here the recipe for Baba salé, a recipe from the restaurant La Badiane in Voiron.
Ingredients for 8 persons :
Syrup:
500 cl water
150 g sugar
15 cl of green Chartreuse
Crushed walnuts as a topping
Baba dough:
75 g butter
10 cl milk
30 g sugar
250 g flour
2 eggs
1 baking powder
1 pinch of salt
Bacon bits:
200g of bacon bits
5 cl of Chartreuse Elixir
Saint-Marcellin cream:
2 Saint-Marcellin
20 cl of liquid cream 18%
Recipe :
Chartreuse syrup:
In a saucepan over medium-high heat, gently heat the sugar and water until simmering. Add the green Chartreuse. Let it cook for 2 minutes. Once the sugar has dissolved, remove from the heat. Refrigerate until chilled.
Babas:
Melt the butter. Mix the flour, baking powder, and salt. Whisk the eggs with the sugar. Add the flour, baking powder, and salt mixture. Stir, then add the lukewarm milk and melted butter. Whisk until smooth. Pour into individual baba molds or silicone muffin molds and bake for about 15 minutes at 160°C (325°F). Unmold and immediately dip them in Chartreuse syrup.
Bacon bits:
Fry the bacon in a pan over medium-high heat. Once golden brown, deglaze with the Chartreuse Elixir. Scrape up the browned bits from the bottom of the pan. Set aside.
Saint-Marcellin cream:
In a saucepan, gently heat the cream, stirring occasionally. Meanwhile, quarter the Saint-Marcellin cheeses. Add them to the sauce and cook over medium heat until melted. Season with salt and pepper, then set aside.
Dressage:
Soak your baba in Chartreuse syrup as soon as it comes out of the oven. Place a spoonful of warm Saint-Marcellin cream on top, then garnish with bacon and walnuts. Enjoy!
