Rum Baba with Chestnut Cream and Whipped Cream
User Reviews
4.9
Rum Baba with Chestnut Cream and Whipped Cream
Description
This Rum Baba with Chestnut Cream and Whipped Cream recipe starts with a tender yeast dough made from flour, sugar, milk, eggs, and softened butter, providing a soft and enriched texture after baking. The babas are baked in small molds and then cooled before soaking in a warm syrup made from water, sugar, a vanilla pod, and dark rum, which permeates the dough with sweet and boozy flavor. The chestnut cream is gently cooked with milk, chestnut puree, egg yolk, sugar, and thickened with cornstarch and gelatin, resulting in a smooth, spreadable filling that balances with the syrup-soaked baba. Vanilla whipped cream adds a light, airy contrast. Each component contributes layers of flavor and texture, with the moist, spongy cake absorbing syrup, the chestnut cream offering depth, and the whipped cream bringing freshness.
Ingredients
The baba dough:
- 200 g flour
- 5 g salt
- 15 g sugar
- 10 cl milk
- 10 g baker's yeast
- 2 egg
- 50 g butter soft
The baba syrup:
- 80 cl water
- 500 g sugar
- 1 vanilla pod
- 20 cl brown rum
Creamy chestnut cream:
- 15 cl milk
- 150 g chestnut cream
- 1 tbsp cornstarch
- 50 g sugar
- 1 egg yolk
- 2 g gelatine
- 80 g butter
Vanilla whipped cream:
- 1 vanilla pod
- 30 cl cream high quality, liquid, cold
The finish:
- 1 rum dash
Instructions
How to Make the Baba Dough:
- In the vat of a mixer, mix the flour, salt and sugar.
- In a saucepan, warm the milk (about 30°C/ 86 ℉ , check, if you have a thermometer).
- Add the yeast and stir to dissolve it. Pour this warm milk over the flour with 1 egg and mix at low speed. As soon as the dough is homogeneous, add the second egg.
- Stop the mixer. Pour the melted butter over the dough. Leave, without stirring, at room temperature until the butter goes under the dough. At this point, stir again to incorporate the butter.
- Fill the baba moulds with the dough and let them grow at room temperature, so that they double in volume. Preheat the oven to 170 °C/ 338 ℉ (th. 5-6). Bake for 20 to 25 minutes.
- When they come out of the oven, remove the babas from the moulds, place them on a rack and leave them to cool.
How to Make Baba Syrup:
- Boil the water, sugar and vanilla bean for a few seconds.
- Remove from the heat, leave to cool and then pour in the rum.
- When the syrup is cold, place the babas in it to immerse them completely.
- Leave them to soak for 2 hours in the refrigerator, then drain them on a rack.
How to Make Creamy Chestnut Cream:
- In a saucepan, heat the milk with the chestnut cream and cornflour, stirring with a whisk.
- In a salad bowl, mix the sugar and the egg yolk. Plunge the gelatine into cold water for 2 or 3 minutes.
- When the chestnut milk boils, pour over the egg and sugar mixture.
- Mix and then pour it back into the pan and cook like a custard, over a low heat and stirring constantly.
- Remove from the heat, add the well-drained gelatine and leave to cool (to 40° C/ 104 ℉, if you have a thermometer).
- Stir in the butter cut into small pieces. Immediately pour the cream into serving bowls and leave to set in the fridge for 2 hours.
How to Make Vanilla Cream:
- Cut the vanilla bean in half lengthwise.
- Scrape the inside of the half pods with a small knife to remove the small black seeds. In a salad bowl, beat the very cold cream and vanilla seeds with an electric mixer.
Finishing and Presentation:
- Place a little vanilla cream on the chestnut cream.
- Place a drained baba on top, then drizzle with a dash of rum.
- Serve immediately.
Notes
User Reviews
Overall Rating
4.9
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