Classic French Rum Baba
Every Summer, when I visit the City of Paris, I head out to “Le Boulanger de La Tour”. This is actually the Pastry Shop of the Renowned Restaurant La Tour D’Argent. The view is absolutely beautiful as it is overlooking the Seine River and Notre Dame Cathedral. For me, they have The Best of The Best Rum Baba. I have never eaten anything like that anywhere else.
It was quite a gamble to find a recipe which would resemble what I remembered it to taste like. I was super excited when Coralie (@corail_en_cuisine) shared her recipe a while ago. She is a Certified Nurse Assistant and Passionate about Cooking, and of course Guy Demarle. You will find the recipe right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Classic French Rum Baba
Equipment
Ingredients
BABA CAKE BATTER
- 4 eggs
- 2/3 cup (130 g) sugar
- 4 Tbsp (69 g) milk
- 4 1/2 Tbsp (65 g) butter (Softened, At Room Temperature)
- 1 1/3 cup (160 g) flour
- 1 Tbsp (15 g) baking powder
RUM SYRUP
- 2/3 cup (155 g) Mineral water
- 1 1/4 cups (250 g) sugar
- 1 Tbsp (15 g) Lemon Juice
- 1 tsp (5 g) Vanilla Paste
- 1/4 cup (60 g) Pineapple Juice
- 1 cup (240 g) Dark Rum
CRÈME CHANTILLY
- 2 cups (475 g) Heavy Whipping Cream
- 1 tsp (5 g) Vanilla Paste
- 3 Tbsp (45 g) Sugar
- 1 Tbsp (15 g) Vanilla Sugar
Instructions
BABA CAKE BATTER
- Preheat oven at 350F/180C.
- Separate egg yolks from egg whites in two mixing bowls.
- In the first mixing bowl, whisk together egg yolks and sugar until light and fluffy (about 2 minutes). Then, whisk in the milk, softened butter, flour and baking powder.
- In the second mixing bowl, whip the egg whites until stiff peaks. Then, using a spatula carefully fold it into your first preparation.
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Fill your Pastry Bag with the batter and carefully pipe it onto each well of the Flexipat®.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Babas from 20min).
RUM SYRUP
- While your Babas are baking, prepare the Syrup with the Rum.
- In the Large sauce pan, heat on medium the water and sugar together. Once it is starting to boil, remove right away and carefully pour the Syrup into a mixing bowl. Whisk in the lemon juice, Vanilla extract, Pineapple juice and your Favorite Rum. Set aside.
ASSEMBLY
- Once your Babas are out of the oven, unmold right away onto a cooling rack. Set aside.
- Using the Mini Ladle, directly pour your Rum/Syrup into each well, about 1/3 of the mold.
- Take each Baba and dip them into your Rum/Syrup (about 8 seconds on each sides). Then, place them back directly onto each well of the Donut Tray. Pour the remaining of the syrup on top. Cover with a plastic wrap and keep refrigerated until it is time to serve. (Preferably, keep them overnight or at 6 hours in the fridge).
CRÈME CHANTILLY
- Place your mixing bowl, heavy whipping cream and whisk in the freezer 10 minutes prior using them. This will ensure the best results for your "Crème Chantilly".
- Beat your Cream and Vanilla Paste on Medium high. Slowly add the sugars (a tablespoon at a time) beating after each addition until the sugars are incorporated. Continue beating until stiff peaks form. Set aside.
- Take your Flexipat® out of the refrigerator and unmold your Babas directly onto your serving plates.
- Fill your Pastry Bag with the "Crème Chantilly" and carefully pipe it onto each plated Rum Baba. Enjoy and Bon Appétit!
Video
Special Notes
Nutrition
I would like to know how to make this in a different OAN, like a Bundt pan or a loaf pan. How would my temperature and timing change? Pls email me and tell me. Thank you
Hello Maria, of course you can always use a different mold, although it is recommended to use a high grade silicone mixed with woven glass to have the best results .If this is a dessert you wish to make in the upcoming days I would suggest you prep’ your mold the way you would usually do and check in a 5 to 10 minutes window until the babas are cooked. In addition, if you are planing to make this recipe in the future, I would definitely recommend for you to get a mold of your choice along with the perforated baking sheet on my website bakingwithnessa.boncook.com Happy Baking!~Nessa