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Before starting this Rum Babas with Chantilly Cream recipe, make sure you have organised all the necessary ingredients.
Dissolve the fresh baker's yeast in warm milk.
In the stand mixer, shape the flour into a fountain.
Add the sugar and salt.
Mix with the flat beater for a few seconds until thoroughly combined. The sugar and salt should not come into direct contact with the yeast, as it would lose its rising properties.
Add the whole eggs...
... and the milk and yeast mixture, mixing at low speed..
Knead the dough using a flat beater (food mixer accessory) or a dough hook.
Mix at high speed until the dough has more body...
... and comes away from the sides of the bowl. This operation should take a good 10 minutes.
Add the soft butter, cut into cubes.
Once incorporated, scrape the dough stuck on the sides of the bowl using pastry scraper. Cover with a clean tea towel and let the dough rise until doubled in volume. When the dough has risen, knock it back with your hand.
Place the baba moulds on a plain baking sheet, or a perforated one as shown in the photo, which allows for a more efficient distribution of the heat.
Slightly grease the moulds. For this recipe, we used an oil spray.
Fill the moulds with the preparation up to 3/4.
Let the dough rise again until it reaches the top of the mould.
Glaze the surface with egg wash...
... and bake at 180°C (gas 4) for 15-20 minutes.
The babas should be puffed up...
... and golden. When cooked, remove from the mould.
... and transfer to a cooling rack. Let cool.
For the syrup: Pour the water in a saucepan. Add the caster sugar. Bring to a boil. Remove from heat when the sugar is completely melted. Add the star anise, strips of orange peel (use a peeler)...
... the vanilla pod...
... and the cinnamon stick.
Bring to a boil...
... and infuse on a gentle boil for about 15 minutes.
Flavour the syrup with dark rum. The quantity of rum varies according to the desired alcohol intensity.
Steep the babas into this hot syrup. They should be thoroughly soaked.
You can use a skimmer to ensure the babas are fully immersed in the syrup.
Flip them over and soak the other side. Remove from the syrup and pour a dash of dark rum over the babas (optional). Let cool.
Beat the whipping cream with a hand whisk or electric whisk.
When whipped, add the castor sugar. You may use a whipped cream stabilizer (such as Kremfix) for the cream to better hold its shape.
Pipe some Chantilly cream on the surface of the babas and refrigerate until ready to serve.
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