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Rum Baba (Baba au Rhum)

The rum baba is a savarin, of French origin, soaked in a rum syrup, sometimes filled with whipped cream or pastry cream.

Prep Time
1 hr
Cook Time
mins
Resting Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 12 rum babas
Calories: 139 kcal
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. Pour the milk into the bowl of a stand mixer and dissolve the yeast in the milk.
  2. Let stand for 5 minutes.
  3. 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.
  4. Add the caster sugar, water and salt and knead again for a few minutes at medium speed.
  5. 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.
  6. Divide the batter into 12 individual savarin molds.
  7. 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.
  8. 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
    Cup of Yum
  1. In a saucepan, pour half the water and the sugar and bring to a boil.
  2. Add the seeds and the vanilla pod and boil for 1 minute.
  3. Cover and let steep for 20 minutes.
  4. Combine the remaining water and rum in a container and add to the mixture in the pan.
  5. Soak the babas by dipping each one in the syrup for about twenty seconds.
  6. Place them on a wire rack and let them dry for 20 minutes.
Whipped cream
  1. In the bowl of a stand mixer, whip the heavy cream at medium speed until it thickens.
  2. Add the sugar and whisk again for 20 seconds.
  3. Place the cream in a piping bag fitted with a fluted nozzle.
  4. Pipe whipped cream on top of each rum baba.
  5. Place 1 raspberry or 1 candied cherry on the whipped cream.