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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 / Cook 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!

YouTube Video

Photos

Nutrition

Calories: 611kcal | Carbohydrates: 75g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 306mg | Potassium: 133mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1020IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 2mg
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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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https://bakingwithnessa.com/classic-french-rum-baba/