Modern Rum Baba - with Raspberries and Pistachio

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol.

In a bowl of a stand mixer, add 200 g of high gluten high protein flour.

In another bowl, combine 270 g of egg and 10 g of lemon zest.

Gradually add the egg mixture to the flour while mixing at an increasingly high speed to develop gluten.

After adding about half of the egg, incorporate 8 g of fresh yeast into the dough.

Mix until the dough is elastic and shiny, wrapping around the paddle attachment.

Add 20 g of sugar and mix briefly until integrated.

Finally, add 70 g of softened butter and mix until fully incorporated, resulting in a firm, elastic, and shiny dough.

Transfer the dough into a piping bag, cutting off a bit of the tip.

Pipe 45 g of dough into each of the 12 rooma molds, pinching the piping bag to cut cleanly.

Proof the piped dough in a warm place (oven set to 30°C) for about 20-25 minutes, until they rise to the level of the mold.

Prepare the syrup by adding 2,500 g of water, 1,250 g of sugar, 5 vanilla extracts, and 5 rum extracts to a pot, covering it, and bringing it to a boil.

Prepare the raspberry insert by gently warming 350 g of raspberry puree to around 30-35°C, mixing in 20 g of sugar and 6 g of pectin, then simmering for about a minute.

Transfer the raspberry insert to a bowl, cover with plastic wrap in contact with the surface, and let cool completely.

After about 25 minutes, check the room Babas; they should be lightly brown inside.

Soak the room Babas in the hot syrup, starting with the bottom side up for about 5 minutes, then flip for another 5 minutes until they double in size.

Remove the soaked room Babas using a spider strainer and place them on a cooling rack to drain excess syrup.

Lightly brush the cooled room Babas with apricot glaze or similar jelly for a glossy finish.

Transfer each room Baba into a 210 ml glass using one clean hand to hold the glass and a gloved hand for the room Baba.

In a bowl of a stand mixer, combine 150 g of mascarpone, 350 g of cream, 30 g of powdered sugar, and 75 g of pistachio paste, mixing until thick and stable.

Fill each room Baba generously with the raspberry insert, then pipe a swirl of pistachio cream on top using a Wilton M1 tip.

Garnish each room Baba with a fresh raspberry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens