Little apricot babas – orange blossom
Ingredients
For
10
personnes
- 3 eggs
- 150 g caster sugar
- 3 tablespoons of milk
- 40 g of Nyons olive oil PDO
- 120 g flour + a little extra for the moulds
- 1 sachet of baking powder
- 30 cl of well-chilled full-fat whipping cream
- 8 apricots (fresh or in syrup)
- A handful of unsalted pistachios
For the syrup:
- 100 g caster sugar
- 1.5 tablespoons of orange blossom water
- 10 cl of rum
Tip
If you are using apricots in syrup, mix the syrup from the apricots with the orange blossom syrup you have prepared.
Instructions
- Prepare the syrup: pour 200 g of water into a saucepan with the sugar and bring to the boil, stirring continuously to dissolve the sugar completely. Add the orange blossom water and the rum, then set aside.
- Prepare the babas: preheat the oven to 180 ºC. Separate the egg whites from the yolks. In a mixing bowl, whisk the yolks with the sugar until the mixture turns pale. Pour in the milk and Nyons olive oil PDO, whisking to combine thoroughly. Add the flour and baking powder and mix gently without overworking the mixture. Whisk the egg whites until stiff peaks form and gently fold them into the mixture.
- Pour the mixture into individual muffin or savarin tins, greased and floured. Bake for 10 minutes. Check whether they are cooked by inserting the blade of a knife into the centre of a baba; if it comes out clean, they are ready. If not, bake for a little longer.
- Turn the babas out of their moulds and place them on a wire rack with a plate underneath. Whilst they are still warm, baste them thoroughly with syrup, doing this in two or three stages. Leave to cool.
- Slice 10 apricot halves into thin slices and dice the rest into small cubes. Arrange the diced apricots in the centre of the babas. Whip the crème fraîche into stiff peaks and pipe it onto the diced apricots. Arrange the babas on the plates with the apricot slices on the side and sprinkle with a few crushed pistachios.
Tip
If you are using apricots in syrup, mix the syrup from the apricots with the orange blossom syrup you have prepared.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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