Rum Baba (Baba Au Rhum) Recipe with Vanilla Chantilly Cream - Inspired by Alain Ducasse Le Louis XV

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

Mix together 2.5g instant dried yeast and 10g milk; set aside.

Beat 3 whole eggs well and set aside.

Add 130g all-purpose flour to a bowl followed by 1g salt, the yeast and milk mixture, 6g honey, and 45g unsalted butter.

Use a mixer with dough hooks to mix well.

Add half the beaten eggs and mix to combine.

Add the other half of the beaten eggs and mix for 3-5 minutes until the dough is smooth.

Brush softened butter inside the ramekins and put them in the fridge for 30 minutes.

Pipe dough into the ramekins halfway up and let rise at around 86F (30C) until the dough has risen to the top of the ramekins.

Bake in a preheated oven at 350F (175C) for 15 minutes.

Unmold the babas while still warm and let cool.

For the syrup, add 500ml water to a saucepan followed by 200g sugar, 1 teaspoon vanilla extract, grated zest of 1 orange, and grated zest of 1 lemon.

Mix well and bring to a boil, then remove from heat and let cool to 114F (45C).

Add the babas to the syrup and soak them for a few minutes, turning and basting frequently.

For the apricot glaze, mix together apricot jam and a few tablespoons of warm syrup to loosen the texture.

Once the babas are done soaking, transfer them onto a wire rack and let the excess syrup drip off.

For the vanilla chantilly, whip heavy cream with icing sugar and vanilla bean paste until soft peaks form.

Glaze the babas with apricot jam and serve.

Cut the baba in half, drizzle with high-quality rum, and finish off with the vanilla chantilly cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens