Baba at Rinquinquin (recipe by Béatrice)
For 8 people
120 g of flour
50 g of butter
150 g caster sugar
1/2 teaspoon baking powder
5 cl of milk
50 cl of powdered sugar
15 cl of water
10 cl of RinQuinQuin
Preparation time: 40 min
Whisk together the sugar and melted butter until the mixture whitens.
Add hot milk, egg yolks, flour and yeast. Beat the egg whites until stiff.
Mix them gently with the dough with a tablespoon.
Pour the dough into a pre-buttered crown mold.
Bake and cook for 30 minutes then unmold.
Take the baba out of the oven and unmold it.
Place it in a hollow dish. Sprinkle the baba with the syrup until completely absorbed.
During cooking, heat the water and sugar in a saucepan.
This one must dissolve completely.
When the syrup is boiling, add the RinQuinQuin to the mixture and pour the syrup over the baba until completely absorbed.
To taste for example with cooked peaches and perfumed RinQuinQuin.
Photo credit: @Bambule Médias
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.