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).
113 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: Steak burger topped with egg, Valay-Brest, New leavened bread, Langoustine gratin, Stewed apple (compote), ... See them all 138
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Rice pudding with chestnuts and poached pears, Ice-cream Vacherin, Pear charlotte, Bavaroise cream, Chantilly rice pudding, ... See them all 30
Flour
Like these other recipes: Four quarters, Far Normandy-Brittany, Pistachio madeleines, Franche-Comté sticks, Muffin dough, ... See them all 208
Rum
Like these other recipes: Pistachio cream, Pogne de Romans, Frozen nougat, Linzer torte, Pains briochés aux raisins, ... See them all 32
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish. February 21th 2011310 K5 55 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011343 K 14 40 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018441 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.