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+ servings

Baba au Rum

Course: Dessert
Cuisine: French
Servings: 8 people
Print Recipe

Ingredients

Baba dough

  • 100 gms Flour
  • 10 gms Sugar
  • 1 gm Salt
  • 5 gms Yeast
  • 90 gms Eggs
  • 30 gms Butter

Sugar Syrup

  • 200 gms Caster sugar
  • 400 gms Water

Chantilly

  • 500 gms Cream
  • 20 gms Sugar

Instructions

Baba dough

  • 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.

Sugar Syrup

  • Boil water and sugar together
  • ( add orange / lemon zest / vanilla for extra flavour – optional)

Chantilly

  • 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.

Assembly

  • 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