Savory Babà mignons

17/11/2023

The Babà, a dessert of Polish origin that has found a very famous variation in Naples, can also be prepared in a savory version. These small leavened morsels are a great idea for an appetizer or party buffet. Here I provide you with the recipe:

Ingredients

500 g of manitoba flour
200 ml of lukewarm milk
100 g of soft butter
20 g of fresh brewer’s yeast
10 g of salt
3 eggs
Extra virgin olive oil
200 ml of cooking cream
Raw ham or charcuterie to taste
Aged cheese to taste
Pitted olives
Capers in salt
Aromatic herbs (thyme, rosemary)

Preparation

In a large bowl, crumble the brewer’s yeast into the lukewarm milk and add a spoonful of sugar. Let the yeast activate for about 5 minutes until it begins to foam.
Add the sifted flour to a stand mixer fitted with a dough hook and start mixing at low speed. Incorporate the eggs one at a time, waiting for each egg to be completely absorbed before adding the next.
Gradually add small pieces of soft butter and let it be completely absorbed by the dough.
Add the salt and continue kneading until the dough becomes smooth and elastic, for about 10 minutes.
Cover the dough with a cloth and let it rise in a warm place, away from drafts, until it doubles in volume (about 2 hours).
Once risen, take the dough and divide it into small portions to fill the babà mignon molds, previously greased, halfway.
Let it rise again until it doubles in volume.
Bake in a preheated oven at 180 °C for about 15-20 minutes or until golden brown.
Meanwhile, prepare a brine with extra virgin olive oil, chopped aromatic herbs, salt, and pepper.
Once the babà are baked, let them cool slightly and then quickly dip them in the brine.
Fill them with cream cheese (you can whip the cream and mix it with grated aged cheese), then top with strips of raw ham, olives, and capers, or other ingredients of your choice that can enhance the flavor.

Depending on your preference, you can vary the ingredients for the filling, using for example smoked salmon and creamy cheese, or grilled vegetables with a touch of pesto. Experiment with the flavors you prefer to create your ideal savory babà!

In Italy, it is common to find this type of preparation in Neapolitan pastry shops, where the art of leavening reaches peaks of excellence. The savory babà is an example of how a recipe can be reinvented and adapted for different occasions, maintaining a recognizably Italian taste and presentation.