Rum, Rum…Rum Baba’s

Buttery and sweet with a kick of Rum, Baba’s pack a punch when it  comes to flavour. It is believed  they were invented in the 18th century by Polish pastry chef Nicolas Storer. The original cakes were made with sweet fortified wine and it was only a century later that this was replaced by Rum.

Storer’s bakery can still be found in Paris , and is one of the oldest pàtisserie’s  in the city. The rum baba’s are still made there today.  However if Paris is out of your reach , try give them a go.

 

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We begin by making the baba dough:

250g cake flour

15ml castor sugar

5ml salt

7g instant dry yeast or 15 g fresh yeast

70ml full cream milk, tepid

3 eggs, lightly beaten

70g unsalted butter, diced and at room temperature

In the bowl of a mixer fitted with a dough hook, place the tepid milk, sugar and yeast. Whisk until the yeast is dissolved. Add the flour and salt. Mix on a medium speed until all the ingredients are just combined.  Add the eggs a little at a time, then turn the mixer up higher and mix for five minutes.

Slowly add the butter a little at a time, allowing each piece to be fully  incorporated before adding the next. Continue to knead for a further ten minutes until smooth and elastic.

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Lightly grease the moulds with butter. Transfer the dough to a piping bag, snip of the end and fill the moulds halfway with the batter. Cover and allow to prove until double in size.20160803_111916

In the meantime prepare the syrup:

250 g castor sugar

zest and juice of half a lemon

250ml water

60ml rum

Place all the ingredients in a saucepan over a medium heat. Stir to dissolve the sugar. Bring to the boil and allow to simmer for five minutes until slightly reduced and syrupy.

20160803_120637_Burst24Next pre-heat the oven to 200c. Bake the Baba’s for 15 minutes until risen and golden. Remove the baba’s form the moulds and allow to cool slightly. Soak the baba’s in the syrup for 10 minutes.

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