Pate a Baba

Ingredients

• One lb. of flour
• one-half lb. of butter
• seven eggs
• two-thirds oz. of yeast
• one-fifth pint of milk
• one-third oz. of salt
• two-thirds oz. of sugar
• three oz. of currants and sultanas in equal quantities

Method

1. 1

   Proceed exactly as for Savarin paste, and add the currants and sultanas at the last with the sugar.

2. 2

   In moulding, a few pipped Malaga raisins may be laid on the bottom of the moulds.

3. 3

   As in the case of the Savarin, the paste should only fill one-third of the mould.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 401. The excerpt below is the record exactly as published.

PATE A BABA Quantitics: One |b. of flour; one-half lb. of butter; seven eggs; two-thirds oz. of yeast; one-fifth pint of milk; one-third oz. of salt; two-thirds oz. of sugar; three oz. of currants and sultanas in equal quantities

Cook this with the app: pantry check, scaling, and the assistant.