This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
114 K 3.8/5 (23 reviews)
3 hours 35 min.
Easy
4.65 €
8 babas
12 IngredientsLast modified on: November 24th 2013
For 8 babas, you will need:
- 1
125 g flour - 2
5 g yeast - 3
½ teaspoon salt - 4
1 teaspoon caster sugar - 5
2 eggs - 6
40 g butter - 7
350 ml water - 8 200 g caster sugar
- 9
80 ml rum - 10
½ vanilla pod - 11
1 lime - 12
150 ml Chantilly cream - Total weight: 1,170 grams
Times for this recipe
Preparation: 50 min.
Resting: 2 hours 15 min.
Cooking: 30 min.
All in all: 3 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 3 min.
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.
Knead on slow speed until the dough comes away from the sides of the bowl.
Stage 4 - ⌛ 5 min.
Then add the melted butter and continue kneading until this is well mixed in.
Stage 5 - ⌛ 1 hour
Gather the dough into a ball, transfer to another bowl and cover with a plastic sheet.
Leave to rest for 1 hour.
Leave to rest for 1 hour.
Stage 6 - ⌛ 5 min.
After this time, pat out roughly by hand into a slab 1/2 cm (1/4 inch) thick.
Stage 7 - ⌛ 5 min.
Cut circles out of the dough with a cutter 5 to 6 cm (2 to 2.3 inches) in diameter.
Stage 8 - ⌛ 1 hour
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.
Preheat the oven to 390°F (200°C).
Bake for about 20 minutes.
Bake for about 20 minutes.
Stage 10 - ⌛ 15 min.
Leave to cool on a wire rack.
You will see how using proper baba moulds gives the characteristic central well.
You will see how using proper baba moulds gives the characteristic central well.
Stage 11 - ⌛ 5 min.
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.
Then add 80 ml rum, ½ vanilla pod and the juice and zest of 1 lime.
Stage 12 - ⌛ 5 min.
Trim the rounded bottoms off the babas...
Stage 13 - ⌛ 5 min.
...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.
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.
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.
Keeping: A few days in the fridge after soaking, but without cream.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 350 RDI=30 % | 140 RDI=20 % | 3,020 RDI=150 % | 12,630 RDI: 150 % |
| Per 100 g | 3 RDI=1 % | 30 RDI=3 % | 10 RDI=2 % | 260 RDI=10 % | 1,080 RDI: 10 % |
| Per baba | 4 RDI=2 % | 40 RDI=4 % | 20 RDI=3 % | 380 RDI=20 % | 1,580 RDI: 20 % |
How much will it cost?
- For 8 babas : 4.65 €
- Per baba : 0.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Like these other recipes: Langoustine gratin, Bacon rolls, Bacon rolls, How to seal a terrine or casserole dish, How to rehydrate dried mushrooms, ... See them all 139
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Chantilly rice pudding, Peach and blackcurrant sundae, Strawberries in a thyme and lemon-flavoured red wine reduction, Mini Mont-Blanc choux puffs, Ice-cream Vacherin, ... See them all 30
Flour
Like these other recipes: Cheese Soufflé, Sandwich bread, Basic cake batter - the French way, Crunchy little pieces of fish, Sesame cookies, ... See them all 210
Rum
Like these other recipes: Apple Strudel, Baked Alaska, Flambéd bananas , Mojito peaches, Cramique, ... See them all 32
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes. February 6th 2013580 K5 25 min.
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise. September 29th 2012291 K 14.5 1 hour 20 min.
Sliced cauliflower with 3 cheeses
Thin slices of blanched cauliflower, fried strips of cured ham and 3 different types of cheese grated and gently melted to bind everything together. March 6th 2013108 K5 50 min.
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone. November 10th 2014211 K4.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.