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Babas & savarins
Rum Babas with Chantilly Cream
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.
...
See the recipe
For:
8 to 12 babas
Time:
2 hours
Difficulty:
Author: Chef Philippe
25
ratings
0 comments
Ingredients:
300g flour, 10g sugar, 5g salt, 15g fresh baker's yeast, 150g eggs, 120g milk, 80g unsalted butter, soft, 1 litre water, 500g sugar, 1 orange, 1 vanilla pod, 2 or 3 star anise, 1 cinnamon stick, Dark rum, 50cl whipping cream, 70 to 100g castor sugar
Method
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.
...
