Rum Baba (Savarin) - Making and Plating - baking for beginners

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol

Warm 125 milliliters of milk in the microwave.

Add 5 grams of dried yeast and 10 grams of sugar to the warm milk and mix.

Let the mixture sit for 10 minutes until foamy.

Add the yeast mixture to a large mixing bowl.

Sieve in 200 grams of bread flour and add 0.25 teaspoon of salt; mix to combine.

Add 2 whole eggs and beat until smooth.

Dot 50 grams of softened butter around the bowl and beat until smooth.

Fill a piping bag with the mixture using a round piping tip.

Grease a high-sided roasting tin and the savarin molds with butter.

Pipe the mixture into the savarin molds, filling them halfway.

Cover the molds with a tea towel and let them rise for about 30 minutes until they start to rise.

Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit).

Bake the savarins for about 15 minutes.

For the coulee, combine 500 grams of raspberries, 100 grams of sugar, and 1 tablespoon of lemon juice in a pot on low heat for about 10 minutes until softened.

Make the stock syrup by combining 300 milliliters of hot water, 300 grams of sugar, and 1 tablespoon of vanilla extract on low heat until dissolved; keep warm.

Press the raspberry mixture through a sieve into a jug and let it cool.

Remove the savarins from the oven and let them cool slightly before removing them from the molds.

Dip the savarins into the stock syrup for 10 to 20 seconds, then remove them.

Add rum to the stock syrup before dipping the rum bar bars after cutting them in half.

Melt dark chocolate for plating.

Cut up some fruit and prepare creme chantilly for serving.

Plate the savarins with the coulee, fruit, and chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens