Hard<\/p>\n
Approximately 250<\/p>\n
4 people<\/p>\n
15 minutes<\/p>\n
20 minutes<\/p>\n
1 hour 15 minutes<\/p>\n
Indulge in this traditional old-fashioned rum baba, a soft and sumptuous French pastry soaked in rum for an added touch of sophistication. This recipe is incredibly easy to make and features a custard cream that dessert lovers will adore! Although simple to prepare, it requires some patience to allow the dough to rise properly and for the syrup to thoroughly soak the cake. This sweet and aromatic treat is a staple in France, blending the softness of a light brioche with the distinctive flavor of rum.<\/p>\n
For 4 servings<\/p>\n
– Flour: 125 g
\n– Eggs: 2 units
\n– Semi-skimmed Milk: 5 cl
\n– Baking Powder: 1 packet
\n– Butter: 50 g
\n– Sugar: 1 teaspoon
\n– Salt: 1 pinch<\/p>\n
– Water: 1\/2 liter
\n– Granulated Sugar: 250 g
\n– Rum: 6 tablespoons<\/p>\n
1. Preheat the Oven<\/strong><\/p>\n Turn the oven on to 180\u00b0 C (356\u00b0 F).<\/p>\n 2. Dough Preparation<\/strong><\/p>\n In a mixing bowl, combine the flour, whole eggs, and slightly warmed milk with the baking powder.<\/p>\n 3. Dough Resting<\/strong><\/p>\n Let it rest for 40 minutes at room temperature.<\/p>\n 4. Adding Ingredients<\/strong><\/p>\n Mix in the soft butter, sugar, and a pinch of fine salt.<\/p>\n 5. Baking the Baba<\/strong><\/p>\n Grease the baba mold (unless it’s silicone). Pour the dough into the mold, filling it only two-thirds full. Bake in the oven for about 20 minutes. Remove the baba from the oven and immediately place it back in its mold while preparing the syrup.<\/p>\n 6. Syrup Preparation<\/strong><\/p>\n Boil the water with the sugar for 2 minutes. Remove from heat and stir in the rum.<\/p>\n 7. Soaking and Serving<\/strong><\/p>\n Immediately pour the hot syrup over the hot baba, still in its mold. Once the baba is fully soaked, unmold it and place it on a serving dish.<\/p>\n\n\n