1,569 easy and fully explained recipes, with +66K photos and 78 videos

Rum babas

Name: Rum babas
Prep time: 3 h 3 min
Cook time: 30 min
Total time: 3 h 33 min
Yield: 8 babas
Cuisine: French
Ingredients: 125 g flour; 5 g yeast; ½ teaspoon salt; 1 teaspoon caster sugar; 2 eggs; 40 g butter; 350 ml water; 200 g caster sugar; 80 ml rum; ½ vanilla pod; 1 lime; 150 ml Chantilly cream

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

116 K 3.8/5 (23 reviews)

3 hours 35 min. difficulté

Easy

4.65 €

8 babas

12 Ingredients

Last modified on: November 24^th 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.

When should you start or finish this recipe?

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 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.

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 %