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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).

103 K 3.8/5 (23 reviews)

3 hours 35 min. difficulté

Easy

4.65 €

16 babas

12 Ingredients

Last modified on: November 24^th 2013

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For 16 babas, you will need:

1 250 g flour
2 10 g yeast
3 1 teaspoon salt
4 2 teaspoons caster sugar
5 4 eggs
6 80 g butter
7 700 g water
8 400 g caster sugar
9 160 g rum
10 1 vanilla pod
11 2 limes
12 300 g Chantilly cream
Total weight: 2,340 grams

Change these quantities to make:

4 babas 8 babas 16 babas 24 babas

Change measures:

Metric

Metric weight Metric volumes

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 80 g butter in a small saucepan and leave to cool.

Stage 2 - 3 min.

Put into a food mixer bowl: 250 g flour, 10 g yeast, 1 teaspoon salt, 2 teaspoons caster sugar and 4 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 700 g water and 400 g caster sugar. Bring to the boil and remove from the heat.

Then add 160 g rum, 1 vanilla pod and the juice and zest of 2 limes.

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	70 RDI=30 %	700 RDI=70 %	270 RDI=40 %	6,040 RDI=300 %	25,270 RDI: 300 %
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 %

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 Change to a man

Possible allergens in this recipe: Gluten, egg, Milk

How much will it cost?

For 16 babas : 9.25 €
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)

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