This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
116 K 3.8/5 (23 reviews)
3 hours 35 min.
Easy
4.65 €
8 babas
12 IngredientsLast 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: 1,170 grams
Times for this recipe
Preparation: 50 min.
Resting: 2 hours 15 min.
Cooking: 30 min.
All in all: 3 hours 35 min.
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 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.
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 % |
How much will it cost?
- For 8 babas : 4.65 €
- Per baba : 0.60 €
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)
Water
Like these other recipes: Italian hot chocolate , Pitta bread, Tomato foccacia, Citrus crunch, Potimarron (Japanese chestnut pumpkin) purée, ... See them all 141
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Diplomat cream, Coupe Augustin, Strawberries in a thyme and lemon-flavoured red wine reduction, Pavlova, ... See them all 30
Flour
Like these other recipes: Grated potato cakes, Elsa's Comtoise galette, Autumn apple and plum crumble pie, Cottage cheese tart, Cornmeal baps for Anne, ... See them all 214
Rum
Like these other recipes: Nanou's apple and almond cake, Brioche slices with almond cream, Minted Melon, Rich hazelnut buttercream, Pogne de Romans, ... See them all 32
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011263 K 24.2 1 hour 7 min.
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold. June 5th 2013293 K3.8 2 hours 20 min.
How to cook rice in rice-cooker
Cooking in a pressure cooker, often called a "rice-cooker", is a simple and practical way to cook rice: you don't have to watch it, it's quick (15 minutes) and the appliance switches to the "keep warm" position automatically. Here's how it works. March 31th 2026962 K 24.9 20 min.
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables. July 13th 2010212 K 14.9 60 min.
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish. September 17th 2021238 K4.1 16 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.