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–+ servings

Classic French Rum Baba

bakingwithnessa
Here is a French Delicacy which you can make at home. If you have not made it before, you don't know how easy Rum Baba is to make.
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Prep Time 10 minutes
Bake Time 25 minutes
Refrigerate 12 hours
Total Time 12 hours 35 minutes
Course Dessert
Cuisine France
Servings 8

Equipment

Donut Tray
Baking Sheet (M)
Egg Separator
Mixing Bowl
Whisk
Mini Ladle
Pastry Bag and 4 Tips
Pastry Stand

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

Nutrition Facts
Classic French Rum Baba
Amount Per Serving
Calories 611 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Trans Fat 1g
Cholesterol 165mg55%
Sodium 306mg13%
Potassium 133mg4%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 55g61%
Protein 7g14%
Vitamin A 1020IU20%
Vitamin C 2mg2%
Calcium 165mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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