Rum babas with whipped cream
Yeasted babas soaked in citrus and rum syrup and topped with whipped cream.
Active time1 h
Cooking20 min
Total28 hResting : 27 h
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Ingredients
- 1 lemon
- 100 g shop-bought apricot glaze
- 1 orange
- 50 g shop-bought plain pineapple purée
- 125 g softened unsalted butter
- 200 ml whipping cream with 35% fat
- 8 medium eggs
- 1000 ml water
- 250 g plain wheat flour
- 8 g fleur de sel
- 1 vanilla pod
- 25 g fresh baker’s yeast
- 25 g acacia honey
- 200 ml dark agricole rum
- 500 g caster sugar
- 20 g icing sugar
- 1 tsp vanilla powder
Preparation
Wash and dry the lemon. Finely grate half its zest, avoiding the white pith. Dice 100 g butter. Using the mixer paddle, combine the flour, honey, crumbled yeast, salt, vanilla powder, this zest and 3 eggs. Mix at medium speed until the dough pulls away from the bowl. Add 3 eggs and mix in the same way. Add the remaining 2 eggs and mix for another 10 minutes. Gradually beat in the diced butter. The dough remains very soft. Cover and rise for about 30 minutes.
1 lemon125 g softened unsalted butter8 medium eggs250 g plain wheat flour8 g fleur de sel25 g fresh baker’s yeast25 g acacia honey1 tsp vanilla powder- knife
- fine grater
- mixer with paddle
- cover
Grease the individual baba moulds with the reserved 25 g butter. Pipe in the dough to half their height. Prove for about 45 minutes until the dough reaches the rim. Heat the oven to 200 °C and bake for about 15 minutes. Cool for about 30 minutes, unmould onto a rack and leave to stale for 24 hours before soaking.
- individual baba moulds
- pastry brush
- piping bag
- oven
- wire rack
Wash and dry the orange. Grate half its zest and the remaining lemon zest. Split the vanilla pod and scrape out its seeds. Bring the water, caster sugar, zest, vanilla and pineapple purée to the boil. Add 100 ml rum, remove from the heat and cool to 60 °C.
1 orange50 g shop-bought plain pineapple purée1000 ml water1 vanilla pod200 ml dark agricole rum500 g caster sugar- fine grater
- knife
- saucepan
- thermometer
Immerse the babas in the warm syrup until soaked through. Check with a thin blade, which should meet no resistance. Drain on a rack over a tray. Bring the apricot glaze to the boil. Drizzle the reserved 100 ml rum over the babas and brush with the hot glaze.
100 g shop-bought apricot glaze- thin knife
- wire rack
- tray
- saucepan
- pastry brush
Whisk the cold cream. When it starts to thicken, add the icing sugar and whisk to firm peaks. Pipe over the cooled babas.
200 ml whipping cream with 35% fat20 g icing sugar- bowl
- electric whisk
- piping bag
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration