507711655-Opera-Patisserie-Cedric-Grolet-1

2 cups (250 g) all-purpose flour
1 cup plus 2 tablespoons
(2¼ sticks/250 g) semi-salted butter
¾ cup (150 g) raw sugar
BABA DOUGH
⅓ (17 g) cake yeast, or 2 teaspoons
active dry yeast (dissolved in milk
or water)
3⅔ cups (450 g) all-purpose flour
⅔ teaspoon (4 g) salt
⅔ cup (1⅓ sticks/140 g) unsalted butter
2½ teaspoons (17 g) honey
10 large (500 g) eggs (2 cups)
1½ tablespoons (25 g) whole milk
LADYFINGER
6 large (100 g) egg yolks
(⅓ cup plus 1½ tablespoons)
¾ cup plus 1½ tablespoons
(164 g) superfine sugar (1)
6 large (200 g) egg whites
(¾ cup plus 1 tablespoon)
¾ cup plus 1½ tablespoons
(164 g) all-purpose flour
Superfine sugar (2)
Confectioners’ sugar
In the bowl of an electric stand mixer, add the eggs, flour, butter, and
sugar and blend.
In the bowl of an electric stand mixer fitted with a whisk, whip the
egg yolks with half of the superfine sugar (1). Then, whip the egg
whites with the other half. Using a silicone spatula, gently fold the
mixture with the flour.
In the bowl of an electric stand mixer fitted with a dough hook, add
the yeast, flour, salt, butter, and honey. Knead on the second speed