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).
50,2823.9/5 for 20 ratings
Last 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: 1,169 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge after soaking, but without cream.
| Preparation | Resting | Cooking | Start 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 a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 8 babas : 4.62 €
- Per baba : 0.58 €
Source
Home made.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Mustard baps, Morel risotto with Vin Jaune and Mont d'Or, Ciabatta, Poaching syrup, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: European glass, Strawberries in a thyme and lemon-flavoured red wine reduction, Quick Strawberry Millefeuille, Pear charlotte, Millefeuille, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Little Christmas biscuits, Provençal colombier for Pentecost, Meatballs, Oaty walnut cake , ... All |
| Rum: You can check-out other recipes which use it, like for example: Brioche slices with almond cream, Minted Melon, Pistachio cream, Gâteau Nantais, Flambéd bananas , ... All |
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