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).
112 K 3.8/5 (23 reviews)
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Last modified on: November 24th 2013
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For 8 babas, you will need:

Change these quantities to make:
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Times for this recipe
Preparation: 50 min.
Resting: 2 hours 15 min.
Cooking: 30 min.
All in all: 3 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 5 min.
Rum babas : Stage 1
Melt 40 g butter in a small saucepan and leave to cool.

Stage 2 - 3 min.
Rum babas : Stage 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 : Stage 3
Knead on slow speed until the dough comes away from the sides of the bowl.

Stage 4 - 5 min.
Rum babas : Stage 4
Then add the melted butter and continue kneading until this is well mixed in.

Stage 5 - 1 hour
Rum babas : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 9
Preheat the oven to 390°F (200°C).

Bake for about 20 minutes.

Stage 10 - 15 min.
Rum babas : Stage 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 : Stage 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 : Stage 12
Trim the rounded bottoms off the babas...

Stage 13 - 5 min.
Rum babas : Stage 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 : Stage 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.
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 recipe40 RDI=10 %350 RDI=30 %140 RDI=20 %3,020 RDI=150 %12,630 RDI: 150 %
Per 100 g3 RDI=1 %30 RDI=3 %10 RDI=2 %260 RDI=10 %1,080 RDI: 10 %
Per baba4 RDI=2 %40 RDI=4 %20 RDI=3 %380 RDI=20 %1,580 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, egg, milk
How much will it cost?
  • For 8 babas : 4.65 €
  • Per baba : 0.60 €

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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)
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