Rum babas presented differently And in verrines please! An idea so simple and so beautiful aesthetically.
Babas (especially the base) I always prepare them in large quantities and I freeze them to take them out on demand.
For those who do not like rum, you can replace the quantity in the recipe with an orange juice and voila
- For 4 people
- Preparation: 30 min
- Cooking: 20 min
– 280 g of flour
– 80 g of soft butter
– 50 g caster sugar
– 2 eggs
– 12 g fresh baker’s yeast
– 5 cl of milk
– The zest of an orange
– 3 g salt
The sirup :
– 40 cl of water
– 250 g of sugar
– 2 vanilla pods
– 10 cl of dark rum
– 20 cl of liquid cream
– 2 tablespoons of mascarpone
– 2 tablespoons icing sugar
In your food processor, put the flour, caster sugar, salt, clementine zete. Mix.
Mix the yeast in the milk which is at room temperature and then pour it into the flour. Crack the eggs and combine them to the mixture.
Trigger the robot at low speed until the dough is homogeneous then gradually add the soft butter and let knead for 10 min.
The dough is very sticky and limits its consistency to “cake dough”, don’t panic, that’s normal.
Put your dough in a bowl, cover it with a cling film or a clean cloth then allow rise at room temperature for about 1 hour.
Degas the dough by kneading it a little then to dress it well in the baba molds I advise you to put it in a bag without a sleeve.
Butter and flour your baba molds (if you don’t have baba molds, use your muffin molds, that will do)
Place the dough in the baba molds, filling it 2/3 full, then let rise at room temperature for 40 minutes.
Preheat the oven to 180 ° C.
Put the babas in the oven for 20 minutes cooking while monitoring the oven.
While the babas are cooking, prepare the syrup:
Set all the syrup ingredients in a saucepan and bring to the boil for 10 minutes.
Pour the syrup in a large gratin dish and put your babas in it as soon as they come out of the oven.
Soak them with a ladle 2 to 3 times then place them on a rack to drain them.
Place them in the bottom of the presentation glasses which will be a little bigger than your babas.
Mount the cream, the mascarpone and the icing sugar in whipped cream using a mixer and then using a pastry bag decorate each baba.