Babà alla crema pasticcera ricetta - RUM BABA Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

rum

🥗Healthier: apple juice

💰Cheaper: white grape juice

Apple juice adds sweetness without alcohol.

pastry cream

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding

Greek yogurt offers creaminess with fewer calories.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: cool whip

Coconut whipped cream is dairy-free and lighter.

Pour 30 milliliters of slightly warm fresh milk into a bowl.

Crumble 13 grams of brewer's yeast into the milk and mix well to dissolve the yeast.

Add 50 grams of Manitoba flour and knead by hand until you get a homogeneous dough.

Sprinkle with a little flour, cover with a kitchen towel, and let it rise at about 25 degrees Celsius until doubled in volume.

Once the dough has risen, transfer it to a mixer.

Add 200 grams of sifted Manitoba flour, 50 grams of granulated sugar, a pinch of salt, and 3 medium-sized eggs to the mixer.

Whisk at medium-low speed for 3-4 minutes.

Add 100 grams of melted butter and continue to blend until a homogeneous mixture is obtained, mixing with a spatula halfway through to check for flour and sugar residues.

Sprinkle with a little flour and let it rise again for 30 minutes.

In the meantime, prepare the cream by pouring 5 medium egg yolks and 120 grams of granulated sugar into a small bowl and mixing with a hand whisk until pale yellow.

Incorporate 40 grams of sifted corn starch into the yolk mixture.

Engrave a vanilla bean, extract the pulp, and pour 600 milliliters of fresh milk into a saucepan, adding the vanilla bean and pulp.

Bring the milk to a boil over medium heat, then turn off the heat and remove the vanilla pod.

Pour a little hot milk into the yolk mixture, mix well, and return everything to the saucepan.

Turn on the heat over low heat and turn it off as soon as the cream begins to boil.

Pour the cream into a container, cover with cling film, and let it cool while stirring occasionally.

Butter and lightly flour the aluminum Babà molds.

Pour the dough into a pastry bag and fill the molds about halfway up, letting the dough rise until it reaches the edges of the molds.

Bake in a preheated static oven at 180 degrees Celsius for 15 minutes.

While the Babà cools, prepare a syrup with 450 milliliters of water, 600 grams of granulated sugar, and a vanilla bean, mixing and bringing to a boil.

Turn off the heat after a couple of minutes, remove the vanilla bean, and add 240 milliliters of rum.

Carefully dip the Babà in the hot syrup and let them drain to eliminate excess syrup.

Transfer the cream into a sac à poche, engrave the Babà, and distribute the cream using a smooth spout.

Garnish with black cherries in syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens