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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).

74K 22 4.0

Last modified on: November 24^th 2013

Keywords for this recipe:Baba Rum Pastry Soaked cake Chantilly cream

For 8 babas, you will need:

0 125 g flour
1 5 g yeast
2 ½ teaspoon salt
3 1 teaspoon caster sugar
4 2 eggs
5 40 g butter
6 350 ml water
7 200 g caster sugar
8 80 ml rum
9 ½ vanilla pod
10 1 lime
11 150 ml Chantilly cream
Total weight: 1,169 grams

Change these quantities to make: 4 babas 8 babas 16 babas 24 babas

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
48 min.	2 hours 15 min.	30 min.	3 hours 33 min.

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Step by step recipe

Stage 1 - 5 min.

Melt 40 g butter in a small saucepan and leave to cool.

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.

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.

Stage 10 - 15 min.

Leave to cool on a wire rack.

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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,467 Kcal or 10,329 Kj	32 gr	328 gr	86 gr
123 %	12 %	31 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
211 Kcal or 883 Kj	3 gr	28 gr	7 gr
11 %	1 %	3 %	1 %

Per baba
Energetic value	Proteins	Carbohydrates	Fats
308 Kcal or 1,290 Kj	4 gr	41 gr	11 gr
15 %	2 %	4 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 8 babas : 4.62 €
Per baba : 0.58 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: Pilau rice, Cheese tart, Bacon rolls, Puff or flaky pastry (pâte feuilletée), French onion soup, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Saint Honoré cake, Chantilly rice pudding, Key Lime Pie for Jeremy, Ice-cream Vacherin, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Oaty walnut cake , Strawberry and rhubarb crumble, Kouign-amann, Choux pastry (pâte à choux), ... All
	Rum: You can check-out other recipes which use it, like for example: Gâteau Nantais, Little apple turnovers with almonds and raisins, Pancake batter, Pistachio cream, Dublin fruit scones, ... All

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