Babà al Rum con crema pasticcera - Le Ricette di Zio Roberto

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.

Prepare the lievitino by mixing 4 g of dried yeast, 25 cl of water, and 30 g of flour. Let it rise until bubbly.

In a bowl, combine 600 g of cold manitoba flour, the prepared lievitino, 600 g of cold eggs, and 200 g of room temperature butter. Mix until a dough forms.

Allow the dough to rise until it doubles in size.

Prepare the rum syrup by boiling 2 l of water with 800 g of sugar, 40 g of orange zest, and 20 g of lemon zest until the sugar dissolves. Add 400 g of rum to the syrup after it cools.

Once the babà is baked, soak it in the rum syrup.

Cooking Techniques

Spice Level:

Allergens