I know it must seem like I only talk about Sydney, but she is my heart. I guess by now anyone who knows me or reads my blog realizes I am having a hard time with Sydney leaving for Knox College. I am busting with pride and excitement for her, however we have been together for 18 years, and it is difficult for me visualize a kitchen with out Sydney.
I am the luckiest mom! I have a beautiful talented daughter who laughs and shares her life with me; whether it be good, sad, annoying or bad. Our closest conversation have been held over sugar, flour, butter, and yeast (just to name some ingredients.)
As the summer wides down and another month passes we both try to hold on to the moment at hand, baking as a team. It is my responsibility to show her college is a unique opportunity for education, and camaraderie. She can keep baking while living in school, maybe for more than just for herself. In fact we have a picnic for out of state Colorado students going to Knox College. We made a few Chocolate Baba au Fragoli with white Chocolate Crème Mousse filling, at least some of the students and faculty can sample Sydney’s baking.
(They’re too pretty to eat)
I realized as we were packing our picnic lunch, the Baba au Fragoli are presenting a transporting dilemma. We have only 60 minutes to figure this out, finally my husband is the one with the solution, individual plastic containers.
I seem to be ahead in time, so I will back up 48 hours..Sydney: “back the farm truck up!”
48 Hours previous: Sydney and I are organizing our baking schedule, and remembering we need to bring a treat to the Knox picnic in the park. Since the weather is predicted to be around 92 degreesF/33 degreesC we must take that into account. Well to a point Denver’s weather can change in a minute.
Baba au Rhums (actually Fragoli) are the pastry of choice, since the batter is a yeast dough the heat should not effect the little cakes.
The filling and topping, which for time saving reasons need to be the same, now come under consideration. A radiant red strawberry gelatine would be perfect, oh but not so eye popping for the piped topping, after going back forth with ideas we finally decide on White Chocolate Crème Mousse. What has more contrast then white on black? While the sponge rests for 20 minutes we prepare the filling/topping, time management.
|Baba au Rhum molds|
|A candy thermometer is not essential for simple syrup,
but she is a perfectionist
Finally the babas are ready for the preheated 400 degree F/ 205 degree C oven. While they bake for 20-25 minutes I add the liqueur into the simple syrup. The babas have are wonderful deep chocolate top, time to gently unmold and saturate with the syrup liqueur. As I saturate each baba Sydney heats the Jam, strains the jam, and brushes the warm jam on to the cooled babas.
The White Chocolate Crème Mousse is ready and waiting to be piped inside the Chocolate Baba au Fragoli.
*A little note the picnic was welcoming, I know Sydney picked the perfect fit between herself and college. I will still miss her everyday, but I can visualize her having an unforgettable life experience, and know she is safe and happy!