Ma recette de Baba au Rhum à la chantilly fermière

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced rum

Non-alcoholic extract provides flavor without alcohol

Prepare the baba dough by mixing flour, salt, sugar, fresh yeast, eggs, milk, and softened butter until well combined.

Let the dough rise until doubled in size.

Bake the baba in the oven until golden brown and cooked through.

Prepare the rum syrup by boiling water, sugar, cane sugar, citrus zests, vanilla pod, orange juice, and rum together until the sugar dissolves.

Soak the baked baba in the rum syrup until fully absorbed.

Whip the heavy cream and liquid cream with powdered sugar and vanilla until stiff peaks form, adding mascarpone for extra richness.

Serve the soaked baba with a generous dollop of chantilly cream.

Cooking Techniques

Spice Level:

Dietary

Allergens