Baba Au Rhum Recipe
Also known as rum baba, these small yeast dough sponge cakes are filled with raisins or currants, baked in a ring mold, and soaked in rum. The hole in the center of the cake is filled with either pastry cream, fresh fruit, or whipped cream.
This dessert is believed to have been invented by pastry chef Nicolas Stohrer, who cooked for exiled Polish King Stanislas Lesczyńska when he came to France after his daughter’s marriage to Louis XV.
RECIPE INGREDIENTS
Baba Dough:
1 teaspoon instant yeast
1 tablespoon milk (lukewarm)
1 cup all-purpose flour
½ teaspoon salt
3 ounces butter (6 tablespoons, cut into cubes, at room temperature)
1 tablespoon honey
6 large eggs (beaten)
Soaking Syrup:
4 cups water
2 cups granulated sugar
½ cup rum
Vanilla Whipped Cream:
1 cup whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla bean paste (or vanilla extract)
DIRECTIONS ON BABA AU RHUM RECIPE
Whisk the instant yeast with the lukewarm milk until it dissolves in a bowl.
Then add the flour and salt to the bowl of your stand mixer fitted with the dough hook. Add the yeast mixture, butter and honey.
Start mixing on low speed and gradually add the eggs. Scrape down the sides of the bowl, then turn up the speed to high for 10 to 15 minutes to develop a smooth elastic dough.
Transfer the dough to a clean bowl. Cover the bowl with plastic wrap and allow it to proof for 30 minutes.
Generously, butter a muffin pan, then lightly dust each mold with flour, shaking off any excess. Wipe the top with the mold with a clean towel or paper towels to remove any excess flour
Using 2 tablespoons, transfer dough into each mold, halfway through. Place the mold pan for another 1 to 2 hours, until doubled in size.
Preheat the oven to 375°F.
Place the mold pan in the oven and bake for 11 to 13 minutes or until golden brown or a toothpick inserted in the center come out clean.
Cool on a cooling rack immediately
Soaking Syrup:
Over high heat, add the water and sugar to a medium saucepan stirring occasionally.
Once the mixture reaches a boil, simmer for one more minute then remove from heat.
Allow the simple syrup to cool to room temperature. Stir in the rum.
Vanilla Whipped Cream:
Add the cream to the bowl of your mixer fitted with a whisk attachment.
Mix until foamy, then add the sugar and vanilla bean paste. Continue beating until soft peaks form. Refrigerate until ready to use.
Assemble Rum Baba:
Place a cooling rack over a baking sheet. Place 3 or 4 babas in the sauce pan and submerge them using a spoon.
Flip them over and press them down again, allowing them to absorb the soaking syrup. Once thoroughly soaked, transfer the rum babas to the prepared baking sheet with cooling rack.
Repeat with remaining babas. Spoon remaining syrup over the top of the babas. Transfer the babas to the refrigerator to chill for an hour to overnight.
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RECIPE VIDEO
Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
Baba Dough:
1 teaspoon instant yeast
1 tablespoon milk (lukewarm)
1 cup all-purpose flour
½ teaspoon salt
3 ounces butter
1 tablespoon honey
6 large eggs (beaten)
Soaking Syrup:
4 cups water
2 cups granulated sugar
½ cup rum
Vanilla Whipped Cream:
1 cup whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla bean paste
Instructions
- Whisk the instant yeast with the lukewarm milk until it dissolves in a bowl.
- Then add the flour and salt to the bowl of your stand mixer fitted with the dough hook. Add the yeast mixture, butter and honey.
- Start mixing on low speed and gradually add the eggs. Scrape down the sides of the bowl, then turn up the speed to high for 10 to 15 minutes to develop a smooth elastic dough.
- Transfer the dough to a clean bowl. Cover the bowl with plastic wrap and allow it to proof for 30 minutes.
- Generously, butter a muffin pan, then lightly dust each mold with flour, shaking off any excess. Wipe the top with the mold with a clean towel or paper towels to remove any excess flour
- Using 2 tablespoons, transfer dough into each mold, halfway through. Place the mold pan for another 1 to 2 hours, until doubled in size.
- Preheat the oven to 375°F.
- Place the mold pan in the oven and bake for 11 to 13 minutes or until golden brown or a toothpick inserted in the center come out clean.
- Cool on a cooling rack immediately
- Soaking Syrup:
- Over high heat, add the water and sugar to a medium saucepan stirring occasionally.
- Once the mixture reaches a boil, simmer for one more minute then remove from heat.
- Allow the simple syrup to cool to room temperature. Stir in the rum.
- Vanilla Whipped Cream:
- Add the cream to the bowl of your mixer fitted with a whisk attachment.
- Mix until foamy, then add the sugar and vanilla bean paste. Continue beating until soft peaks form. Refrigerate until ready to use.
- Assemble Rum Baba:
- Place a cooling rack over a baking sheet. Place 3 or 4 babas in the sauce pan and submerge them using a spoon.
- Flip them over and press them down again, allowing them to absorb the soaking syrup. Once thoroughly soaked, transfer the rum babas to the prepared baking sheet with cooling rack.
- Repeat with remaining babas. Spoon remaining syrup over the top of the babas. Transfer the babas to the refrigerator to chill for an hour to overnight.
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Ingredients
Baba Dough:
1 teaspoon instant yeast
1 tablespoon milk (lukewarm)
1 cup all-purpose flour
½ teaspoon salt
3 ounces butter
1 tablespoon honey
6 large eggs (beaten)
Soaking Syrup:
4 cups water
2 cups granulated sugar
½ cup rum
Vanilla Whipped Cream:
1 cup whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla bean paste
Instructions
- Whisk the instant yeast with the lukewarm milk until it dissolves in a bowl.
- Then add the flour and salt to the bowl of your stand mixer fitted with the dough hook. Add the yeast mixture, butter and honey.
- Start mixing on low speed and gradually add the eggs. Scrape down the sides of the bowl, then turn up the speed to high for 10 to 15 minutes to develop a smooth elastic dough.
- Transfer the dough to a clean bowl. Cover the bowl with plastic wrap and allow it to proof for 30 minutes.
- Generously, butter a muffin pan, then lightly dust each mold with flour, shaking off any excess. Wipe the top with the mold with a clean towel or paper towels to remove any excess flour
- Using 2 tablespoons, transfer dough into each mold, halfway through. Place the mold pan for another 1 to 2 hours, until doubled in size.
- Preheat the oven to 375°F.
- Place the mold pan in the oven and bake for 11 to 13 minutes or until golden brown or a toothpick inserted in the center come out clean.
- Cool on a cooling rack immediately
- Soaking Syrup:
- Over high heat, add the water and sugar to a medium saucepan stirring occasionally.
- Once the mixture reaches a boil, simmer for one more minute then remove from heat.
- Allow the simple syrup to cool to room temperature. Stir in the rum.
- Vanilla Whipped Cream:
- Add the cream to the bowl of your mixer fitted with a whisk attachment.
- Mix until foamy, then add the sugar and vanilla bean paste. Continue beating until soft peaks form. Refrigerate until ready to use.
- Assemble Rum Baba:
- Place a cooling rack over a baking sheet. Place 3 or 4 babas in the sauce pan and submerge them using a spoon.
- Flip them over and press them down again, allowing them to absorb the soaking syrup. Once thoroughly soaked, transfer the rum babas to the prepared baking sheet with cooling rack.
- Repeat with remaining babas. Spoon remaining syrup over the top of the babas. Transfer the babas to the refrigerator to chill for an hour to overnight.