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 kg 50 g water - 8 600 g caster sugar
- 9
240 g rum - 10
2 vanilla pod - 11
3 limes - 12
450 g Chantilly cream - Total weight: 3,510 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.
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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 kg 50 g water and 600 g caster sugar. Bring to the boil and remove from the heat.
Then add 240 g rum, 2 vanilla pod and the juice and zest of 3 limes.
Then add 240 g 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 | 110 RDI=40 % | 1,050 RDI=100 % | 410 RDI=60 % | 9,050 RDI=450 % | 37,900 RDI: 450 % |
| 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 24 babas : 13.90 €
- 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
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Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Peach Melba, Individual charlottes with morello cherries, Frozen nougat, Diplomat cream, ... See them all 30
Flour
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Rum
Like these other recipes: Chestnut cake, Minted Melon, Pains briochés aux raisins, Linzer torte, Dublin fruit scones, ... See them all 31
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