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Step 1
Prepare the custard. Pour the milk into a saucepan and bring to a boil. Mix the yolks with the sugar and cornstarch; add them to the boiling milk and bring to the boil again. When the cream is thick, turn off the heat and add the pasta to the English soup. Pour it into a low and wide bowl and cover it with the cling film in contact so that the annoying crust is not created. Let it cool down.
Step 2
Pour the milk, water, salt, sugar and butter into a saucepan. Mix all the ingredients well until the butter completely melts and bring to a boil.
Step 3
Add the flour over low heat a little at a time, stirring constantly.
Step 4
Bring the dough back into cooking for about 3/4 minutes and mix well.
Step 5
Pour the mixture into the mixer and mix with the butterfly at medium-low speed until all the steam comes out.
Step 6
Add the eggs one at a time, making sure that the egg has blended well into the dough before adding another.
Step 7
Pour the dough into the piping bag and fill the babà molds halfway. Bake at 200 degrees for about 15 minutes. Remove from the oven and leave to cool. Fill the mini babas with the cream and complete the decoraing with cocoa and fresh fruit cut into small pieces.
