Combining Baba au Rhum & Gianduiotto | Hybrid Bakes - Episode 005 | with trial & error

Introduce the concept of combining Baba au Rhum and Gianduiotto desserts.

Explain the history of Baba au Rhum and its ingredients.

Prepare the Baba dough by reactivating yeast in water.

Mix flour, salt, butter, and honey until it resembles sandy crumbs.

Add eggs and beat until smooth.

Scrape down the sides of the bowl and beat the dough for 7 minutes on high to develop gluten.

After 7 minutes, if the dough is not elastic, beat for an additional 10 minutes.

Portion out the dough into a buttered muffin tin and let it proof for 1 hour.

Preheat the oven to 375 degrees Fahrenheit.

Bake the Baba for 15 minutes, then unmold while still warm.

Turn the Baba upside down onto a baking rack and bake until golden brown for approximately 15 minutes.

Prepare the soaking syrup and orange coffee after the Baba has dried out for 48 hours.

Bring the syrup back to a boil and soak each Baba for about 5 minutes.

Transfer soaked Baba to a drying rack to drain and cool in the fridge.

Note that warmer syrup allows for better absorption by the Baba.

Once cooled, glaze the Baba with diluted apricot preserve.

Fill the Baba with whipped cream and top with strips of orange confit.

Taste test the Baba and note the flavors.

Equipment Needed

Spice Level:

Dietary