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Baba au Rhum

Chef/Owner Jérôme Boulanger,
Le Croissant

This is a potent pastry! Adjust the amount of rum
according to your taste. The immediate punch of
rum permeates the whole cake.

5 cups flour
5 eggs
1 Tbsp salt
5 tsp sugar
5 tsp yeast
1/3 cup plus 5 tsp milk (for the yeast)
1/3 cup plus 5 tsp milk (for the butter)
2/3 cup butter

4 cups water
1 1/3 cups sugar
zest of one orange
1/3 cup plus 5 tsp rum

Whipped Cream
4 cups 35% cream
1 cup sugar
10 tsp rum
glazed fruits

1. In a large bowl, mix flour, salt, sugar and eggs.
2. In a small saucepan, heat 1/3 cup plus 5 tsp of milk with the yeast to 104˚F. Add to flour mixture.
3. Knead the pastry until it becomes elastic and the dough comes away from the sides of the bowl.
4. Melt the butter with the remaining milk and add to the dough.
5. Knead again, until all the liquid has been absorbed and doesn’t stick.
6. Form a ball with the pastry. Return to the bowl, cover with a clean, damp towel and chill about 1 hour.
7. Butter and flour muffin tins.
8. Cut the pastry in 12 equal portions and roll into balls.
9. Place dough balls in tins. Let rise about an hour until doubled in size.
10. Preheat oven to 350˚F. Bake approx 45 min until golden brown.

1. In a medium pot, boil water, sugar and zest. Remove from heat. Add rum.
2. Immerse the babas in the syrup and let soak like a sponge. Remove from syrup. Place on a plate and chill.
3. Whip cream with sugar and rum.
4. Serve fresh with whipped cream garnish and glazed fruits.

Yield 12 servings


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