This sweet and alcoholic pastry comes from Poland but it is in France that it became famous. It is a yummy and elegant dessert served with whipped cream (crême chantilly).
The Pastry Chef Shameem, from Bar A Thym by François Mermilliod will show you how to make this fragrant pastry topped with vanilla powder (that you can get from The French Grocer).
Just follow the steps in this video from minutes 20:15 to 37:58.
Baba au Rum
Servings: 8 peoplePrint Recipe
- 100 gms Flour
- 10 gms Sugar
- 1 gm Salt
- 5 gms Yeast
- 90 gms Eggs
- 30 gms Butter
- 200 gms Caster sugar
- 400 gms Water
- 500 gms Cream
- 20 gms Sugar
- Mix yeast with a little bit of water to form a paste.
- Weigh flour , sugar, salt and eggs in a mixing bowl. Using a paddle attachment / k-beater, start mixing at low speed.
- Add in the yeast, while increasing to medium speed.
- Lastly, add in the butter, mixing for another 2mins till fully combined.
- Scrape out mixture and place in a bowl, cover the top with cling film and leave in room temperature for 2hrs to let it proof.
- After the 2 hrs, remove cling film, knead dough and start to portion into size. ( for us, we portion into 30gms per baba)
- Butter moulds and place portioned dough.
- Allow the dough to rise for another hour before baking at 180 degrees for 15mins.
- Boil water and sugar together
- ( add orange / lemon zest / vanilla for extra flavour – optional)
- Whip up in a mixer till cream starts to form soft peaks
- Add in sugar, continue whipping for another 30seconds and stop.
- Place cream in a piping bag.
- Place baba in a rock glass, pour sugar syrup and let it soak up for a few minutes.
- Add in rum ( depending how strong you’d like it to be) 20-30ml would be ideal.
- Finish off with a piping a rosette with the Chantilly
Special thanks to our partner The French Grocer for the vanilla powder.
Did you enjoy this recipe with Rum and Vanilla? Go grab our Caneles recipe in our Professional formula “How to Become a Pastry Chef – Module 2 (Intermediate)”.