BABKA caramel à la vanille et noix

BABKA caramel à la vanille et noix

Une déclinaison de la babka au chocolat mais cette fois-ci avec du caramel beurre salé maison et des éclats de noix et noix du Brésil. La recette originale ne contient que des noix mais comme je suis un adepte des noix du Brésil, j’ai voulu faire moitié-moitié. De plus, pour la pâte j’ai gardé ma recette précédente. Pour être honnête, à part de l’eau tiède en lieu et place d’une partie de la quantité de lait, les autres ingrédients sont quasiment identiques.

Je l’ai trouvé dans le dernier magazine « Fou de pâtisserie ». Pour une fois, ce n’est pas le visuel qui m’a attiré mais les ingrédients.

Une fois n’est pas coutume, nous allons passer tout de suite à la réalisation. Pour ceux qui, comme moi, aiment s’inspirer de l’histoire, des origines et faire le plein d’astuces, je vous invite à parcourir la recette de la Babka au chocolat.

La préparation ne nécessite pas de technique particulière. En revanche, vous devez respecter les temps de repos.

Il faut compter environ 30 minutes de préparation et 3h15 heure de repos.

Ustensiles nécessaires pour cette recette :
→ 1 robot ménager
→ 1 rouleau à pâtisserie
→ 1 grille de refroidissement
→ 1 moule rond extensible ou moule pour brioche
→ 1 toile de cuisson
→ 1 plaque de cuisson perforée
Ingrédients pour la pâte (moule 24cm) :
→ 250 g de farine T55
→ 50 g de sucre
→ 12 g de levure de boulanger (levure fraîche)
→ 150 g de lait (15cl)
→ 50 g de beurre
→ huile de pépins de raisin (pour huiler le moule)
Ingrédients pour la garniture :
→ 200 g de sucre
→ 50 g d’eau (5cl)
→ 100 g de crème liquide entière (10cl)
→ 75 g de beurre salé (cristaux de sel)
→ 1 gousse de vanille
→ 50 g de noix
→ 50 g de noix du Brésil

Étapes de préparation pour la pâte :
Avant de commencer, lisez toutes les étapes au moins une fois et préparez tous vos ingrédients.

Dans la cuve du robot, mélangez intimement la levure fraîche émiettée (12 g) avec 50 g (5 cl) de lait tiède. laissez reposer 10 minutes.
Ajouter la farine (250 g) et le sucre (50 g). Pétrir pendant 1 minute puis ajouter le reste du lait 100 g (10 cl).
Pétrir à vitesse 1 pendant 20 minutes jusqu’à ce que la pâte se décolle complètement.

Ensuite, ajouter le beurre (50 g) en petits cubes.
Pétrir de nouveau à vitesse 2. La pâte devient très collante, pas de panique c’est normal. N’hésitez pas à racler les bords de la cuve pour tout ramener au centre.
Laissez pétrir jusqu’à décollement totale. il faut compter 10 minutes.

Boulez la pâte sur le pan de travail légèrement fariné.
Remettre la boule de pâte dans le bol, couvrir d’un film alimentaire, laisser reposer 15 minutes à température ambiante puis mettre le bol au frais pendant 1 heure.

Pendant que la pâte repose au frais, nous allons préparer la garniture :

Dans une casserole à fond épais, verser l’eau (50 g) puis le sucre (200 g).
Faire chauffer à feu moyen jusqu’à obtenir une couleur caramel. Ne touchez à rien, l’opération se déroule sans votre aide. Par contre, surveillez la coloration. Si vous ne réagissez pas assez vite, c’est poubelle.
N’hésitez pas a retirer la casserole du feu pour contrôler la coloration.

Hors du feu, ajouter la crème liquide froide (100 g) en une fois. Mélanger hâtivement afin de laisser aucune chance au sucre de figer.
Dans la foulée, ajouter les graines de vanille et le beurre salé (75 g) et continuer de mélanger activement.
Remettre sur le feu 1 minute sans jamais cesser de mélanger.
Transvasez le caramel dans un bol et réservez au frais 30 minutes au minimum.

Sur la première photo, vous remarquerez que j’ai manqué de rapidité. Ce n’est pas trop grave, à la fin il ne me restait que quelques cristaux de sucre.

Après 1 heure de repos de la pâte au frais :
Fleurer le plan de travail puis étalez la pâte en (essayant) formant un rectangle.
J’ai raté mon examen de géométrie mais ce n’est pas important. Gustativement, cela ne change absolument rien.

Etaler généreusement la caramel beurre salé sur toute la surface de la pâte à babka puis parsemez du mélange d’éclats de noix et noix du Brésil.

Roulez la pâte en un boudin, déposez-la sur une toile de cuisson et réserver au frais 30 minutes. Ce n’est pas obligatoire mais contrairement à la babka au chocolat, celle-ci se déchire très facilement. C’est la faute au carmel.

Tranchez la pâte dans la longueur. Retournez les deux morceaux de babka pour avoir les stries vers le haut.
Déposer la seconde partie en X dessus en les croisant par le centre et en gardant les stries vers le haut puis former la torsade.
Déposez la couronne sur la toile de cuisson préalablement posée sur une plaque de cuisson perforée.

Ne tenez pas compte de la photo du milieu, j’ai oublié de prendre la photo. Du coup, j’ai repris celle de la babka au chocolat. Le procédé est identique.

Badigeonner le moule extensible (réglé sur 24 cm pour moi) et l’emporte pièce (8cm) avec de l’huile de pépins de raisin puis posez-les comme sur la photo. Il faut volontairement laisser de l’espace entre le moule et la babka pour lui permettre de gonfler pendant le dernier temps de repos.

Préchauffez le four à 70°C puis éteignez aussitôt. Laissez pousser pendant pendant 1h30.

La photo montre la babka après 1h30 de repos.

Préchauffez le four à 180°C chaleur tournante.
Enfournez pour 25 minutes.
Entre-temps, préparez un sirop (70g de sucre et 50 g d’eau).
A la sorti du four, badigeonner avec le sirop pour lui donner une brillance.
Attendez 10 minutes avant de démouler puis laisser refroidir sur une grille.

A dévorer immédiatement…

Informations utiles :
→ L’avantage d’un moule rond extensible est de pouvoir l’adapter peu importe la taille de la couronne. De plus, le démoulage est vraiment super facile.
→ Respectez les temps de repos. Ils sont importants et nécessaires.
→ je n’ai pas utilisé la totalité du caramel beurre salé mais bien 80%.
→ Il est préférable de cuire les brioches dans un four à chaleur ventilée pour avoir une cuisson bien régulière.
→ Si vous cherchez à avoir un rendu plus esthétique, vous pouvez couper les extrémités de la couronne.
→ Vérifiez systématiquement la cuisson, malgré les temps indiqués, car ils peuvent varier en fonction des fours.
→ Vous pouvez préparer la pâte la veille et la conserver au réfrigérateur pour la cuire le lendemain. dans ce cas précis, il est impératif de la recouvrir d’un film alimentaire pour éviter qu’elle ne sèche.
→ Elle se conserve très bien pendant 48 heures enveloppé dans une feuille de papier sulfurisé enfermé dans une boîte hermétique. Cependant, la qualité gustative décline rapidement une fois cuite. en d’autres termes, ne perdez pas de temps.
→ On peut visiblement les congeler pendant au moins 1 semaine. Je n’ai jamais essayé. faut dire que je n’en voit pas l’utilité.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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  85. Links wirken hier wie Empfehlungen in der realen Welt.

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