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).
94K 4.0/5 based on 22 reviews
Grade this recipe:

Last modified on: November 24th 2013

Keywords for this recipe:
For 8 babas, you will need:

Change these quantities to make: 4 babas 8 babas 16 babas 24 babas
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
48 min.2 hours 15 min.30 min.3 hours 33 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


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

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

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

Stage 5 - 1 hour
Rum babas
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
After this time, pat out roughly by hand into a slab 1/2 cm (1/4 inch) thick.

Stage 7 - 5 min.
Rum babas
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
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
Preheat the oven to 390°F (200°C).

Bake for about 20 minutes.

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

Stage 13 - 5 min.
Rum babas
...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
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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,018 Kcal or 12,636 Kj36 gr350 gr136 gr
151 %14 %33 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
258 Kcal or 1,080 Kj3 gr30 gr12 gr
13 %1 %3 %2 %
Per baba
Energetic valueProteins CarbohydratesFats
377 Kcal or 1,578 Kj5 gr44 gr17 gr
19 %2 %4 %3 %
% 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).
Possible allergens in this recipe: Gluten, Egg, Milk
How much will it cost?
  • For 8 babas : 4.62 €
  • Per baba : 0.58 €

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)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: How to seal a terrine or casserole dish, Langoustine gratin, Puff or flaky pastry (pâte feuilletée), Rabbit civet "à la normande", Caramel rice pudding, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Pear verbena tarts, Rice pudding with chestnuts and poached pears, Strawberry Verveine Tart , Chantilly rice pudding, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Grapefruit cake, Jam doughnuts, Cheese Soufflé, Cornmeal baps for Anne, Toasted almond cake, ... All
RumRum: You can check-out other recipes which use it, like for example: Pancake batter, Dublin fruit scones, Gâteau Nantais, Brioche slices with almond cream, Pistachio cream, ... All
Other recipes you may also like
How to prepare purple artichokes
How to prepare purple artichokes
The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.
February 26th 2016657K 44 19 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020327K5 1 hour 13 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6th 2021280K 24.5 3 hours 8 min.
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
June 22th 2013275K4.6 1 hour 45 min.
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020311K5 2 hours 23 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-15)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 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.

Back to top of page