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).
Just follow the steps in this video from minutes 20:15 to 37:58.
Baba au Rum
- 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
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)”.