Salted Babà In Pink Sauce

Preparation:

Preparation: With a little warm water, dissolve the yeast and the fourth part of the flour in a cup until you obtain a soft and smooth dough. Cover the cup and let it rest in a warm (not hot) place away from drafts. When the dough has doubled in volume, add it, in a bowl, to the remaining flour, eggs and butter, add salt and knead vigorously, lifting the dough and slamming it vigorously against the bottom of the bowl. When the dough has become smooth, elastic and will come off perfectly from your fingers, knead it for another five minutes, then butter a tall mold with a central hole with a capacity of 2 liters and distribute the dough into small pieces on the bottom. Cover with a clean cloth and leave to rise away from drafts. In about an hour and a half the dough will be inflated until the mold is completely filled. Then put it in the oven at 250 degrees. After 20 minutes or so, when the dough is golden, insert a long needle: if it comes out clean, the babà is cooked, otherwise, leave it in the oven for a little longer and repeat the check before taking it out of the oven. While the babà is still hot, pour a few spoonfuls of slightly salted hot milk over it, then place it on the serving plate and fill the central hole with the sauce, letting a little drip onto the outer wall of the babà. The remaining sauce is served in a gravy boat. To make the sauce, finely chop the onion wedge, brown the chopped onion in a knob of butter and as soon as it is blond, pour the Cognac, add the tomato puree, let it flavor while stirring, add a trifle of chopped chilli and set aside. Melt 50 g of butter, pour in the flour, stir away from the heat to melt it well, then add the milk, salt to taste and cook, stirring until you obtain a well-cooked and very light béchamel sauce. Now add the tomato, mix well, add the liquid cream, let it give a few more stamps, season with the Parmesan, then pour the sauce over the babà. Serve it piping hot on a slightly deep serving dish.