Steps for Babà with Bergamot Cream

• For the preparation of the babà, start by dissolving the fresh yeast in a little water.

  In a stand mixer or a bowl using an electric whisk or vigorously by hand, begin to work the eggs with the pinch of salt, add the honey, powdered sugar, dissolved yeast, and then continue working in the flour. Knead and mix well, gradually adding soft butter bit by bit while continuing to mix.

  Work the babà dough until it becomes elastic and completely detaches from the sides of the bowl, resulting in a soft and elastic dough.

• Brush babà molds with melted butter well. I used the aluminum ones, but silicone molds are fine too. silicone molds work as well. Wet your hands under running water, take small pieces of babà dough, which is somewhat sticky, and fill the molds halfway.

• I prepared 8 small molds and one larger babà in a single 16 cm diameter mold.
  Brush the mold as well and fill it halfway.

• Let it rest for about 2-3 hours, depending on the internal temperature, until the dough reaches the edges of the pan or molds.
  
  After the rising time, bake in a preheated oven at 390°F for about 25/30 minutes, static oven, 20/25 minutes for the large mold and a few minutes less for the smaller molds.
  Cover with a sheet of aluminum foil after 10 minutes of baking to prevent the surface from darkening too much.

  The babà will be ready when the surface and the inside of the mold are beautifully golden.
  After baking, let it cool for 15 minutes, then remove the babàs from the molds.

  

• Large Babà

  

• Wash the bergamot and grate half of the peel into a small saucepan with the milk, place on the heat almost to boiling, turn off and let it cool slightly.

  Beat the whole eggs with sugar in a bowl, add the cornstarch and 5 tablespoons of bergamot juice and mix well with a whisk.

  Pour the warm milk slowly while continuing to whisk, then pour the obtained mixture back into the saucepan and cook it slowly over low heat, stirring until the cream thickens.

  Pour the cream into a glass bowl, cover with plastic wrap directly on the surface, and let it cool before using!

  

• In a pot, put the water, sugar, bergamot juice, and zest.
  Let simmer for 10 minutes and then let it infuse for another 5 minutes.
  Remove the bergamot zest and add the liqueur or 2-3 drops of essence, optionally add a little grated zest.

• There are two ways to soak it: either pour the syrup into a bowl and immerse the babà, gently squeeze it and repeat several times so that it absorbs well.
  For the large one, divide it first in half and then soak it.
  
  Or leave it in the same mold, prick it with a wooden skewer in many points and, using a ladle, pour the syrup a little at a time.
  
  Tilt the mold to let the excess syrup drain out and continue soaking the babà repeatedly until the dessert absorbs it all.
  Cover with plastic wrap and store the babà in the fridge before serving it with the bergamot cream.
  
  Take the well-chilled bergamot cream from the fridge, fill a piping bag with a star tip, make a cut on the side of the small babàs with a knife, fill with swirls of bergamot cream and garnish with pistachio crumbs.
  
  As for the large babà, fill the bottom half, already soaked with the syrup, with swirls of cream, cover with the other half of the soaked babà, decorate with more cream swirls and pistachio crumbs.
  
  

• Here are my bergamot babàs ready to be enjoyed cold from the fridge!
  Slice the large one and serve the small ones as individual portions.
  I must say everyone at my house loved them, I even blew out the candles on the large one!
  Try them because they are delicious and fragrant!

  
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