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Rum babas

Rum babas

Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).

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Last modified on: November 24th 2013

For 8 babas, you will need:

How long does it take?

PreparationRestingCookingStart to finish
48 min.2 hours 15 min.30 min.3 hours 33 min.
Preservation: A few days in the fridge after soaking, but without cream.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

Stage 1
5 min.
Rum babas : Photo of step #1 Melt 40 g butter in a small saucepan and leave to cool.
Stage 2
3 min.
Rum babas : Photo of step #2 Put into a food mixer bowl: 125 g flour, 5 g yeast, ½ teaspoon salt, 1 teaspoon caster sugar and 2 eggs.
Stage 3
15 min.
Rum babas : Photo of step #3 Knead on slow speed until the dough comes away from the sides of the bowl.
Stage 4
5 min.
Rum babas : Photo of step #4 Then add the melted butter and continue kneading until this is well mixed in.
Stage 5
1 hour
Rum babas : Photo of step #5 Gather the dough into a ball, transfer to another bowl and cover with a plastic sheet.

Leave to rest for 1 hour.
Stage 6
5 min.
Rum babas : Photo of step #6 After this time, pat out roughly by hand into a slab 1/2 cm (1/4 inch) thick.
Stage 7
5 min.
Rum babas : Photo of step #7 Cut circles out of the dough with a cutter 5 to 6 cm (2 to 2.3 inches) in diameter.
Stage 8
1 hour
Rum babas : Photo of step #8 Put into proper baba moulds, if possible, or arrange on a baking sheet. Cover with a plastic sheet and leave to rise until doubled in volume (about 1 hour).
Stage 9
20 min.
Rum babas : Photo of step #9 Preheat the oven to 390°F (200°C).

Bake for about 20 minutes.
Stage 10
15 min.
Rum babas : Photo of step #10 Leave to cool on a wire rack.

You will see how using proper baba moulds gives the characteristic central well.
Stage 11
5 min.
Rum babas : Photo of step #11 Prepare the syrup by mixing 350 ml water and 200 g caster sugar. Bring to the boil and remove from the heat.

Then add 80 ml rum, ½ vanilla pod and the juice and zest of 1 lime.
Stage 12
5 min.
Rum babas : Photo of step #12 Trim the rounded bottoms off the babas...
Stage 13
5 min.
Rum babas : Photo of step #13 ...and put the into the syrup. If necessary, pour syrup over the top using a spoon so that they are thoroughly soaked.
Stage 14
5 min.
Rum babas : Photo of step #14 Place each baba in a ramekin or small dish and fill the centre with Chantilly (whipped cream).

Your rum babas are ready to be enjoyed.

Remarks

You can very the flavour of the syrup by using a different alcohol (such as Macvin du Jura, a fortified wine) or fruit. Of course, they will no longer be rum babas, but will still be delicious.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 babas : 4.68 €
Per baba : 0.59 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, Poaching syrup, Gingerbread, "Buttonhole" quail eggs, Butter cream, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Key Lime Pie for Jeremy, Strawberry Verveine Tart , Belle-helene in a glass, Coupe Augustin, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Breton sablé biscuit dough, How to seal a terrine or casserole dish, Puff or flaky pastry (pâte feuilletée), French Family Cake, ... All
RumRum: You can check-out other recipes which use it, like for example: Dublin fruit scones, Cannelés, Little apple turnovers with almonds and raisins, Pancake batter, Pains briochés aux raisins, ... All

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