How to Make a French Rhum Baba
Rhum Baba is a classic French dessert that brings together a delightful combination of soft, yeast-leavened cake infused with rum syrup and topped with whipped cream. Making a French Rhum Baba at home is not only an enjoyable endeavor but also a guaranteed way to impress your guests. Follow this simple guide to create your own delicious Rhum Baba.
Ingredients
To make a traditional French Rhum Baba, gather the following ingredients:
- For the Baba Cake:
- 250 grams of all-purpose flour
- 45 grams of sugar
- 7 grams of instant yeast
- 1/2 teaspoon of salt
- 3 large eggs
- 125 ml of milk
- 75 grams of unsalted butter, softened
- For the Rum Syrup:
- 250 ml of water
- 200 grams of sugar
- 200 ml of dark rum (or to taste)
- For the Whipped Cream:
- 250 ml of heavy cream
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
Step 1: Preparing the Baba Cake
1. In a mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well.
2. In another bowl, whisk the eggs and milk together until combined. Slowly add the egg mixture to the dry ingredients and mix on medium speed using a stand mixer for about 5 minutes.
3. Gradually incorporate the softened butter into the mixture and continue mixing for an additional 5 minutes, until the dough becomes smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Step 2: Baking the Baba
5. Preheat your oven to 180°C (350°F). Grease individual baba molds or a bundt pan with butter.
6. Once risen, punch down the dough to release air bubbles, then divide it among the prepared molds, filling them only halfway.
7. Allow the dough to rise again for about 30 minutes, until it fills the molds.
8. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown. Remove from the oven and let cool.
Step 3: Preparing the Rum Syrup
9. In a saucepan, combine water and sugar. Heat on medium until the sugar dissolves completely, then bring to a simmer.
10. Once it has simmered for about 5 minutes, remove from heat and stir in the dark rum. Allow the syrup to cool slightly.
Step 4: Soaking the Baba
11. Once cool, carefully remove the baba cakes from the molds. Place them in a shallow dish and pour the warm rum syrup over them, allowing the cakes to soak for at least 30 minutes. Turn them occasionally to ensure they absorb the syrup evenly.
Step 5: Whipping the Cream
12. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a handheld mixer, whip the cream until stiff peaks form.
Step 6: Serving the Rhum Baba
13. Once the babas are fully soaked, place them on serving plates.
14. Generously top with the freshly whipped cream and garnish with a light drizzle of rum syrup or fresh fruit, if desired.
Tips for the Perfect French Rhum Baba
- Allow the babas to soak long enough for full flavor absorption but not so long that they fall apart.
- Use high-quality dark rum for the best flavor.
- Experiment with different toppings, such as fresh strawberries or cherries, for added texture and taste.
Enjoy your homemade French Rhum Baba as a decadent dessert that promises a burst of flavor and a touch of sophistication in every bite!