Cooking-ez.com

963 easy and fully explained recipes, with 20,808 photos and 77 videos

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).

47,1943.9/5

Grade this recipe :

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?
Work this out...

Step by step recipe

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

Leave to rest for 1 hour.
1 hour
6 Rum babas : Photo of step #6After this time, pat out roughly by hand into a slab 1/2 cm (1/4 inch) thick. 5 min.
7 Rum babas : Photo of step #7Cut circles out of the dough with a cutter 5 to 6 cm (2 to 2.3 inches) in diameter. 5 min.
8 Rum babas : Photo of step #8Put 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). 1 hour
9 Rum babas : Photo of step #9Preheat the oven to 390°F (200°C).

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

You will see how using proper baba moulds gives the characteristic central well.
15 min.
11 Rum babas : Photo of step #11Prepare 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.
5 min.
12 Rum babas : Photo of step #12Trim the rounded bottoms off the babas... 5 min.
13 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. 5 min.
14 Rum babas : Photo of step #14Place each baba in a ramekin or small dish and fill the centre with Chantilly (whipped cream).

Your rum babas are ready to be enjoyed.
5 min.

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

Whole recipe
CaloriesProteins CarbohydratesFats
251539 gr350 gr139 gr
126 %15 %33 %21 %
Per 100 g
CaloriesProteins CarbohydratesFats
2113 gr29 gr12 gr
11 %1 %3 %2 %
% 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.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Couscous, Benoîton, How to prepare endives , Minestrone, Two-olive ciabatta, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Strawberry Verveine Tart , Coupe Augustin, Apple charlotte with toasted brioche, Quick Strawberry Millefeuille, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Brownie, French Family Cake, Provençal colombier for Pentecost, Fillet of beef in a rosemary crust, Chocolate cake, ... All
RumRum: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, Pistachio cream, Apple Strudel, Rich hazelnut buttercream, Frozen Nougat, ... All

visitors have also looked at

French baguettes
French baguettes
Potted meat (rillettes)
Potted meat (rillettes)
Pâté de campagne
Pâté de campagne
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Chestnut cake
Chestnut cake

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page