Rum Baba: The Best Recipe for Your Dessert
If you’re in the mood for a delicious, boozy dessert, look no further than Rum Baba.
This classic French dessert consists of a cake dipped in rum syrup and often served with whipped cream.
While rum baba may seem complicated to make, it is actually quite easy and well worth the effort.
Trust us, your taste buds will thank you!
material:
For Baba’s Dough:
200 grams flour
12 cl milk
70 grams butter
60 grams sugar
2 eggs
10 grams fresh baker’s yeast
salt
For syrup:
50 cl water
12 cl dark rum
180 grams sugar
juice and zest of 1 orange
1 tbsp Vanilla Flavoring
For Whipped Cream:
24 cl Full Cream
50 grams icing sugar
1 tsp vanilla extract
red fruit for decoration
preparation :
Preparation of Baba’s Flour:
First pour the milk into a glass, pour the crumbled yeast on top, dilute and let stand for 5 minutes.
Combine flour, sugar and salt in the bowl of your robot, dig a well in the middle and add 2 eggs with the milk mixture.
Knead with your hook robot until you get a homogeneous dough.
Then add the butter into pieces and continue kneading to incorporate the butter into the dough.
Pour the greasy batter into a bowl, cover it with plastic wrap and leave to rest for 90 minutes.
After resting, sieve the dough with a spoon, then fill it in a piping bag.
Fill baba molds – otherwise use muffin or donut molds – with your dough then leave to rest for 30 minutes, preheating oven to 180°.
Place your mold in the oven to cook for 15 to 20 minutes and then unmold and let cool.
Preparation of Baba Syrup:
First pour water into a saucepan, add sugar, lemon juice and zest, vanilla aroma, mix.
Then bring to a boil, stirring until only liquid after filtering, add rum and stir with a spoon.
Dip your Baba cakes in sugar syrup for 2 minutes, then take them out on a rack and keep them to cool down.
Preparation of Vanilla Whipped Cream:
First of all, put the cream in a bowl and keep it in the freezer for 10 minutes with the help of the fan of the mixer.
Then whip your whipped cream on high speed, adding icing sugar and vanilla extract.
Then fill a piping bag with your vanilla whipped cream.
Slice the strained baba with a knife, without reaching just from top to bottom – then fill with your cream and garnish with red fruit and mint.
