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).
96 K 4.0/5 (22 reviews)
3 hours 35 min.
Easy
8 babas
12 IngredientsLast modified on: November 24th 2013
For 8 babas, you will need:
- 1
195 ml flour - 2
5 ml yeast - 3
½ teaspoon salt - 4
1 teaspoon caster sugar - 5
2 Eggs - 6
41.28 ml butter - 7
350 ml water - 8 200 ml caster sugar
- 9
80 ml rum - 10
½ vanilla pod - 11
1 lime - 12
150 ml Chantilly cream
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: 195 ml flour, 5 ml 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 ml 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: How to rehydrate dried mushrooms, Peanut rolls, How to cook pasta properly, Stewed apricots, Cooking sugar, ... See them all 132
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Cranachan, Belle-helene in a glass, Key Lime Pie for Jeremy, European glass, Pear verbena tarts, ... See them all 30
Flour
Like these other recipes: Moist chocolate cake, Hazelnut and orange cake, Breton sablé biscuit dough, Milk rolls, Fougasse with bacon and Comté, ... See them all 196
Rum
Like these other recipes: Gâteau Basque , Pains briochés aux raisins, Nanou's apple and almond cake, Cramique, Baked Alaska, ... See them all 30
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024502 K4.6 1 hour 60 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019476 K 24.4 35 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019278 K4.4 3 hours 15 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.July 12th 2023325 K4.1 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.