Whisky Baba Recipe

Make the dough

Whisk the warm milk with 1 tablespoon sugar and the instant yeast in a small bowl; let sit 5 minutes until foamy. In the bowl of a stand mixer fitted with the paddle or hook, combine flour, remaining 1 tablespoon sugar and salt. Add eggs and vanilla to the foamy milk and pour into the flour. Mix on low until a shaggy dough forms, then increase speed and knead 4–6 minutes until smooth and slightly elastic. With mixer running, add softened butter pieces a few at a time, fully incorporating each addition; continue to knead 4–6 minutes until dough is glossy and passes the windowpane test. The finished dough should be soft and slightly sticky.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on temperature.

Shape and proof

Punch down dough gently to release air. Divide into 6 equal portions (about 140–150 g each). Butter or oil a 6-cup baba mold or individual molds/ramekins. Shape each portion into a smooth ball and place in molds. Cover and proof until puffy and nearly doubled, about 45–60 minutes.

Bake

Preheat oven to 350°F (175°C). Brush tops lightly with an egg wash (optional) for color. Bake for 18–25 minutes (individuals 15–18 minutes) until deep golden and a skewer comes out clean. Remove from oven and let cool in molds for 5 minutes, then invert onto a rack.

While babas are baking, make the soak. In a small saucepan combine 1.25 cups water, 1 cup sugar and the orange zest. Bring to a simmer over medium heat and stir until sugar dissolves. Add lemon juice and simmer 2 minutes. Remove from heat and let cool 5 minutes, then stir in 1/2 cup whisky. Taste and adjust: if you prefer a stronger whisky flavor, add up to 2 tablespoons more. Keep warm. To soak the babas, place warm cakes in a shallow pan and pour warm syrup over them, spooning to ensure they absorb the syrup; let sit 10–15 minutes, turning once so they soak evenly. Transfer to a rack to drain slightly but remain glossy and syrupy.

Warm the orange marmalade with 1 tablespoon water in a small saucepan over low heat until melted and loose, or microwave for 20–30 seconds and stir. Strain if you want a smooth glaze, or use as-is for texture. Brush the warm glazed marmalade over each soaked baba to add shine and extra orange flavor.

Chill a metal mixing bowl and whisk or beaters. Pour very cold heavy cream into the bowl, add powdered sugar, orange zest and optional orange liqueur. Whip on medium-high speed until soft to medium peaks form (stiff enough to hold shape but still silky). Chill until ready to assemble. Taste and adjust sweetness or orange intensity.

Bloom gelatin

Sprinkle 1 teaspoon gelatin over 1 tablespoon cold water and let soften 5 minutes.

Make brown sugar custard

In a small saucepan combine 0.75 cup brown sugar and 0.5 cup heavy cream. Warm over medium heat until sugar dissolves and mixture simmers lightly. In a separate bowl whisk the 3 egg yolks. Temper the yolks by whisking a few tablespoons of the warm sugar-cream into the yolks, then slowly whisk the yolk mixture back into the saucepan. Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Remove from heat.

Finish parfait

Stir in the softened gelatin until dissolved, then add butter and vanilla and whisk until smooth. Strain if needed. Cool to room temperature, stirring occasionally to prevent skin. When cooled but still pourable, fold in 0.25 cup whole milk to loosen slightly. Pour into serving glasses or a shallow container and chill until set, at least 2 hours (or overnight). For a lighter texture you may fold 0.25–0.5 cup softly whipped cream into the custard before chilling.

In a heavy-bottomed saucepan combine 0.75 cup granulated sugar and 2 tablespoons water. Stir gently to moisten sugar and bring to a boil over medium heat without stirring further; if needed, gently swirl the pan occasionally. Watch color; when sugar reaches a deep amber (approx 8–10 minutes), remove from heat. Carefully add 3 tablespoons butter and stir (mixture will bubble). Slowly pour in 0.25 cup warm heavy cream while stirring until smooth. Off the heat, stir in 2 tablespoons whisky and 1/4 teaspoon salt. Return briefly to low heat if needed to combine. Cool slightly; caramel will thicken. Keep warm or reheat gently before drizzling.

Place a soaked, glazed baba on each serving plate. Spoon or pipe a dollop of brown sugar parfait beside or beneath the baba. Pipe or spoon a generous quenelle of orange peel Chantilly on top or to the side. Drizzle warm whisky caramel over the baba and around the plate. Garnish with a candied orange peel curl and dust very lightly with powdered sugar. Serve immediately so the cake is warm and the cream is chilled - the contrast of temperatures is important.

Storage: Keep leftover chantilly chilled and parfait refrigerated up to 2 days. Store soaked babas covered at room temperature for 1 day or refrigerated in an airtight container for up to 2 days (bring to room temperature and refresh with a little warm syrup before serving). Whisky caramel can be refrigerated and gently reheated; stir before using.