Mini Pure Butter Baba in Paper Cup 3g

Soak the mini baba in syrup heated to at least 80 degrees Celsius (1 liter of water for 400 grams of sugar). Pierce the base of the savarins with the tip of a knife to help them absorb the syrup more quickly. Keep the babas immersed in the syrup, turning them over with a skimmer. Once the bubbles stop rising to the surface, the baba is fully soaked.
Try a savory twist by soaking the baba in a fish-based preparation or a vegetable broth.

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