Strawberry Shortcake Baba by Craig Piermarini

Associate Professor, Johnson & Wales University

As a pastry chef and educator, I always find the classroom as inspiring as it is instructive. When I was speaking with my students recently, we started taking a closer look at sweetness, structure and balance, and that brought me back to the often-underappreciated Baba au Rhum. With its restrained sweetness and brioche-like richness, Baba is a versatile base that lets me be creative with both flavor and presentation.

Yield: 9 portions

Baba Dough

Yield: 1230 g

• 500 g bread flour
• 6 whole eggs
• 50 g granulated sugar
• 20 g osmotolerant instant yeast
• 10 g salt
• 200 g water, cold
• 150 g unsalted butter, pliable

1. In the bowl of a stand mixer fitted with the hook attachment, combine the flour, eggs, sugar, yeast and salt.
2. Mix at a low speed until the dough begins to form.
3. Add half of the water and continue mixing on low until incorporated.
4. Add the remaining water and mix for 4 to 5 minutes, until the dough is homogeneous.
5. Increase the speed to medium and add the butter gradually in small increments, allowing each addition to incorporate before adding the next.
6. Continue mixing to full gluten development (15-20 minutes). Final dough temperature should be 75-80°F (24-27°C).
7. Transfer to a lightly greased container, cover, and ferment 1 hour at room temperature.
8. De-gas gently, cover, and refrigerate overnight.
9. The following day, portion into 14-gram pieces (or desired size).
10. Round tightly and place into lightly greased baba molds.
11. Proof until light and aerated.
12. Bake at 375°F (190°C) for 15-20 minutes, until evenly golden.
13. Cool completely before soaking.

Notes:

Use cold water when mixing the dough because of the extensive kneading time. This will ensure the final dough temperature does not exceed 80°F (27°C).

Baba Soaking Liquid

Yield: 2.7 liters

• 2 liters water
• 200 g granulated sugar
• 2 vanilla beans
• Zest of 1 orange
• Zest of 1 lemon
• Dark rum, to taste

1. Combine water, sugar, vanilla, and citrus zests in a saucepan.
2. Heat to 180°F (82°C), stirring to dissolve the sugar completely.
3. Remove from the heat and allow to infuse until slightly cooled.
4. Strain if desired.
5. Add rum just before soaking.

Notes: 

Prepare the soaking liquid a day in advance for optimal flavor infusion.
You can use other infusions and flavors.

Baba Soaking Instructions

1. In a rondeau pot, reheat the Baba Soaking Liquid to 160°F (71°C).
2. Lightly pierce each Baba once or twice with a skewer.
3. When the soaking liquid reaches 160°F (71°C), turn off the heat and add the rum.
4. Soak the Baba in small batches. The Babas will float; gently submerge them to ensure even absorption. 
5. Soak until fully saturated but structurally intact.
6. Remove carefully with a slotted spoon and drain on a rack.

Notes: 

Maintain syrup temperature near 160°F (71°C) during soaking.
Handle the soaked Babas gently, as they become delicate.

Vanilla Bean Cremeux

Yield: 774 g, 9 portions

• 5 sheets gelatin, silver
• 480 g heavy cream
• 160 g egg yolks
• 120 g granulated sugar
• 1 g salt
• 1 vanilla bean, split and scraped

1. Bloom the gelatin in cold water.
2. Place the heavy cream, vanilla bean and half the granulated sugar in a pot and heat to 180°F (82°C). 
3. Cover and infuse for 15 minutes.
4. Place the egg yolks and remaining sugar in a bowl and whisk.
5. Temper the egg yolk mixture with 1/3 of the infused milk mixture.
6. Return the mixture to the saucepan and cook, stirring constantly, to 175-180°F (79-82°C).
7. Remove from heat, add the bloomed gelatin and stir to dissolve. Strain.
8. Cool over an ice bath to 100°F (38°C), stirring gently.
9. Portion 85 grams into each glass or dish and refrigerate until fully set.

Strawberry Coulis

Yield: 351 g

• 350 g strawberry puree
• 1 g xanthan gum
• Sugar, to taste
• Lemon juice, to taste
• Salt, to taste

1. Blend the strawberry puree and xanthan gum with an immersion blender.
2. Taste and adjust the flavor as desired.
3. Keep refrigerated until needed.

Glazed Strawberries

Yield: 9 portions

• 30 strawberries, washed, hulled, chopped
• Strawberry Coulis

1. Toss the strawberries with enough coulis to coat lightly.
2. Keep refrigerated until needed.

Strawberry Meringue

Yield: 265 g

• 100 g egg whites, fresh
• 150 g granulated sugar, divided
• 10 g strawberry powder
• 5 g milk powder
• Pinch of salt

1. Whip the egg whites and 1/3 of the sugar to soft peaks.
2. Add half of the remaining sugar with the salt, and continue whipping to stiff peaks.
3. Add the strawberry powder.
4. Remove from the mixer and fold in the remaining sugar and the milk powder.
5. Pipe on parchment paper and dehydrate until the meringue is fully dry and crisp.

Chantilly Cream

Yield: 487 g

• 454 g heavy cream
• 28 g sugar
• 5 g vanilla extract

1. Combine all ingredients and whisk to the desired consistency.

Strawberry Shortcake Baba Assembly

1. Evenly layer the Glazed Strawberries on top of the pre-portioned Vanilla Bean Crémeux.
2. Place one fully soaked and drained Baba on top of the strawberries.
3. Finish with a quenelle of the Chantilly Cream.
4. Garnish with 3-5 pieces of Strawberry Meringue.

Photos by Nimra Farooqui

(This recipe appeared in the Spring 31 issue of Pastry Arts Magazine)