Blueberry Baba

Baba dough with blueberry syrup and blueberry cream

100YEARS Ambassador

Clément Bouvier



För 4 portioner

Baba Dough

250 g oatmeal

250 g flour T55

200 g water

20 g baker's yeast

20 g sugar

10 g salt

140 g Debic butter

300 g whole eggs

Blueberry syrup

800 g water

400 g sugar

500 g blueberry liqueur by Laurent Cazottes

Blueberry whipped cream

1 kg Debic Stand & Overrun

200 g sugar

500 g mascarpone

90 g blueberry powder

Finishing and dressing

Fresh blueberries


Baba Dough

Dissolve the salt and sugar in water, add the flours and yeast, mix with the hook, add the eggs gradually.

Once the dough comes away from the bowl, add the butter, mix until the dough is well homogeneous.

Then poach in flexipan moulds, leave to grow and then bake in a ventilated oven at 180°C for about 10 minutes.

Blueberry syrup

Boil water and sugar. When cold, add the liqueur and soak the Babas in the syrup.

Blueberry whipped cream

Whip the cream with the sugar and mascarpone.

Finishing and dressing

Finally add the powder.


Arrange fresh blueberries at the bottom of the bowl with a tablespoon of syrup, place the syrup-soaked baba in the middle and poach the whipped cream on top.

Receptetiketter 100YEARS Ambassador