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).
105 K 3.8/5 (23 reviews)
3 hours 35 min.
Easy
24 babas
12 IngredientsLast modified on: November 24th 2013
For 24 babas, you will need:
- 1
375 g flour - 2
15 g yeast - 3
1.5 teaspoon salt - 4
3 teaspoons caster sugar - 5
6 eggs - 6
120 g butter - 7
1 litre 50 ml water - 8 600 g caster sugar
- 9
240 ml rum - 10
2 vanilla pod - 11
3 limes - 12
450 ml Chantilly cream - Total weight: 2,820 grams
Change measures:
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: 375 g flour, 15 g yeast, 1.5 teaspoon salt, 3 teaspoons caster sugar and 6 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 1 litre 50 ml water and 600 g caster sugar. Bring to the boil and remove from the heat.
Then add 240 ml rum, 2 vanilla pod and the juice and zest of 3 limes.
Then add 240 ml rum, 2 vanilla pod and the juice and zest of 3 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.
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 | 80 RDI=30 % | 930 RDI=90 % | 140 RDI=20 % | 5,270 RDI=260 % | 22,080 RDI: 260 % |
| Per 100 g | 2 RDI=1 % | 30 RDI=3 % | 4 RDI=1 % | 190 RDI=9 % | 780 RDI: 9 % |
| Per baba | 3 RDI=1 % | 40 RDI=4 % | 5 RDI=1 % | 220 RDI=10 % | 920 RDI: 10 % |
How much will it cost?
- For 24 babas : 7.80 €
- Per baba : 0.35 €
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: Quick chicken curry, Zucchini and potato scarpaccia, Mojito peaches, How to prepare endives , Seeded loaf, ... See them all 136
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Pear verbena tarts, Pavlova, Cranachan, Saint Honoré cake, ... See them all 30
Flour
Like these other recipes: Sandwich bread, Far Normandy-Brittany, Lobster Thermidor, Pistachio shortbread biscuits, Coq au vin, ... See them all 202
Rum
Like these other recipes: Pancake batter, Gâteau Nantais, Dublin fruit scones, Gingerbread, Brioche slices with almond cream, ... See them all 31
Other recipes you may also like
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.44 M 14.8 1 hour 15 min.
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.December 29th 2019390 K 24 35 min.
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.July 25th 2019248 K 14.7 25 min.
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.February 21th 2011230 K 15 35 min.
Sautéed pears with custard and orange syrup
Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.February 20th 2011158 K3.7 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.