Praline Basbousa
Semolina cake that is filled with Nutella and praline paste topped with light and airy chantilly cream perfect for Ramadan.
Ingredients
Basbousa
- 60 g or 1/4 cup yogurt
- 30 g or 1 1/2 tbsp. corn syrup
- 30 g or 2 tbsp. milk
- 50 g or 1/4 cup granulated sugar
- 130 g or 1 cup semolina
- 100 g or 1/2 cup melted unsalted butter
- 10 g or 2 tbsp. desiccated coconut
- pinch of salt
Simple Syrup:
- 50 g or 1/5 cup water
- 50 g or 1/4 cup granulated sugar
Filling:
- 120 g or 6 tbsp. Praline paste
- 36 g or 6 tsp. Nutella
Chantilly Cream:
- 240 g or 1 cup heavy whipping cream
- 30 g or 1/4 cup powdered sugar
- 5 g or 1 tsp vanilla extract
Instructions
Basbousa:
- Preheat your oven to 350°F (180°C) and grease a silicone mold individual cups or small-sized cup cake tins.
- In a sauce pan, combine yogurt, corn syrup, sugarand milk.. Stir and place in a stove and heat it up until the sugar has dissolved. Do not boil.
- In a large mixing bowl, combine semolina, shredded coconut, melted butter, salt and the warm yogurt mixture.
- Stir until well combined, creating a perfect Basbousa batter.
- Using an ice cream scooper, measure and scoop the batter and place them evenly in each mold.
- Press the mixture into the prepared molds or tins. Give the molds or tins gentle taps to make sure that there are no gaps and air bubbles at the bottom.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the Basbousa to cool slightly while you prepare the simple syrup.
Simple Syrup:
- Combine water and sugar in a saucepan.
- Place it on a medium heat. Stir occasionally and wait until the sugar dissolves. Set aside.
To Set:
- Remove the Basbousa in the oven and let them cool. Do not remove them in their molds just yet.
- Pour about a tablespoon of simple syrup on each basbousa individuals. Let the syrup be absorbed completely. Set it aside for 2 hours in the fridge.
Nutella sauce:
- Melt Nutella in the microwave for a few seconds. Set aside.
Chantilly Cream:
- To make the Chantilly Cream, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form. Be careful not to over-whip.
Praline Paste:
- Read my full blog with a free printable recipe about it titled Hazelnut Praline.
To assemble:
- Place the melted Nutella, Praline Paste and Chantilly in 3 separate piping bags. Make a small hole for Nutella and Praline Paste and use a desired piping tip for the Chantilly Cream.
- Remove the basbousa from the molds or tins. Flip them up.
- Score a small cavity in the center of the basbousa individuals using a piping tip or a melon baller. Be careful not to push through the bottom.
- Add Nutella in the cavity. Pipe Chantilly Cream on the rim of the basbousa creating a little wall to hold the Praline Paste in the center.
- Serve and enjoy!
Notes
Chef's Tip: You can practice piping the Chantilly cream on a pan or a plate by doing a continuous "S".