Rum Baba (Baba au Rhum)
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Rum Baba (Baba au Rhum)
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The rum baba is a savarin, of French origin, soaked in a rum syrup, sometimes filled with whipped cream or pastry cream.
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Ingredients
For the dough
- 2½ cup fluid flour
- 1 teaspoon salt
- 1 tablespoon caster sugar
- 2 teaspoons active dry yeast
- 2 tablespoons whole milk , at 97 F / 36°C
- 2 tablespoons lukewarm water , at 97 F / 36°C
- 4 eggs
- 6 tablespoons cold butter , diced
For the syrup
- 4 cups water
- ⅔ cup caster sugar
- 3 tablespoons rum
- 1 vanilla pod , halved lengthwise and seeded (optional)
For the whipped cream
- ¾ cup heavy cream , very cold
- 5 teaspoons sugar
For the decor
- raspberries (or small candied cherries)
Equipment
- Stand mixer
- 12 individual savarin molds
- Wire rack
- Pastry bag fitted
- Pastry tip , fluted
Instructions
- Pour the milk into the bowl of a stand mixer and dissolve the yeast in the milk.
- Let stand for 5 minutes.
- Add the flour and eggs and, using the dough hook, knead on low speed for 5 minutes, or until the dough comes away from the sides of the bowl.
- Add the caster sugar, water and salt and knead again for a few minutes at medium speed.
- Spread the cubes of cold butter over the dough and knead at medium speed until the butter is completely incorporated, between 5 and 10 minutes.
- Divide the batter into 12 individual savarin molds.
- Cover the molds with a large cloth, and let the dough rise in a warm place, away from drafts, for 1 hour. The dough must double in volume.
- While the dough is rising, preheat the oven to 390 F (200°C) and bake the babas for 20 to 30 minutes, or until golden.
Syrup
- In a saucepan, pour half the water and the sugar and bring to a boil.
- Add the seeds and the vanilla pod and boil for 1 minute.
- Cover and let steep for 20 minutes.
- Combine the remaining water and rum in a container and add to the mixture in the pan.
- Soak the babas by dipping each one in the syrup for about twenty seconds.
- Place them on a wire rack and let them dry for 20 minutes.
Whipped cream
- In the bowl of a stand mixer, whip the heavy cream at medium speed until it thickens.
- Add the sugar and whisk again for 20 seconds.
- Place the cream in a piping bag fitted with a fluted nozzle.
- Pipe whipped cream on top of each rum baba.
- Place 1 raspberry or 1 candied cherry on the whipped cream.
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