📝 About This Recipe
Originating in the 18th century and perfected by the legendary pastry chef Nicolas Stohrer, the Baba au Rhum is a masterpiece of French confectionery. This light, airy yeast-leavened cake is meticulously soaked in a fragrant rum syrup until it reaches a succulent, melt-in-the-mouth consistency. Crowned with a cloud of Chantilly cream and a glossy apricot glaze, it represents the pinnacle of sophisticated Parisian indulgence.
🥗 Ingredients
The Dough (Pâte à Baba)
- 250 grams Bread flour (high protein for better structure)
- 10 grams Active dry yeast (or 20g fresh yeast)
- 3 tablespoons Whole milk (lukewarm, about 100°F/38°C)
- 20 grams Granulated sugar
- 5 grams Salt (fine sea salt)
- 3 large Eggs (at room temperature)
- 80 grams Unsalted butter (very soft, cubed)
The Rum Soaking Syrup
- 500 ml Water
- 250 grams Granulated sugar
- 100 ml Dark rum (plus extra for finishing)
- 1 piece Vanilla bean (split and seeds scraped)
- 1 strip Orange zest (removed with a vegetable peeler)
The Garnish and Glaze
- 100 grams Apricot jam (strained for a smooth glaze)
- 250 ml Heavy whipping cream (very cold)
- 30 grams Confectioners' sugar
- 1 handful Fresh berries (optional, for decoration)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast in the lukewarm milk with a pinch of the sugar. Let it sit for 10 minutes until it becomes frothy.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Mix briefly to combine.
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3
Add the yeast mixture and the eggs one by one. Mix on low speed until a sticky, elastic dough forms—this should take about 5-7 minutes.
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4
While the mixer is running, gradually add the softened butter, one cube at a time. Continue beating for 10 minutes until the dough is smooth, shiny, and pulls away from the sides of the bowl.
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5
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
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6
Punch down the dough and transfer it to a piping bag. Pipe the dough into greased individual baba molds (or a large Bundt pan) filling them only halfway.
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7
Let the dough rise a second time in the molds for 30-40 minutes, until it reaches the top edge of the molds.
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8
Preheat your oven to 375°F (190°C). Bake the babas for 20-25 minutes until they are deeply golden brown and firm to the touch.
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9
While the cakes bake, prepare the syrup: combine water, sugar, vanilla, and orange zest in a saucepan. Bring to a boil, then remove from heat and stir in the rum. Let it cool slightly to about 140°F (60°C).
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10
Remove the babas from the oven and unmold them while still warm. Place them on a wire rack set over a tray.
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11
Submerge the warm babas into the warm syrup. Let them soak for at least 2-3 minutes, turning them gently, until they are heavy and fully saturated like a sponge.
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12
Warm the apricot jam with a splash of water and brush it generously over the soaked babas to seal in the moisture and add a professional shine.
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13
Whip the heavy cream with confectioners' sugar until stiff peaks form. Pipe a generous swirl of Chantilly cream into the center of each baba.
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14
Serve immediately, perhaps with an extra pipette of rum for those who enjoy a stronger kick.
💡 Chef's Tips
Temperature is key: ensure your eggs and butter are at room temperature to prevent the dough from curdling. Don't be afraid of the 'wetness' of the dough; a baba dough is much softer than bread dough and should be sticky. Make sure the cakes are dry and slightly toasted in the oven; if they are too soft, they will fall apart when soaking. For the best flavor, let the soaked (but not yet cream-filled) babas rest in the fridge for a few hours to allow the rum flavors to mature. Always use a high-quality dark rum—the flavor of the spirit is the star of the show here.
🍽️ Serving Suggestions
Serve with a small glass of the same dark rum used in the recipe for a cohesive tasting experience. Pair with a cup of strong, dark roasted espresso to balance the sweetness of the syrup. Add a side of macerated seasonal fruits, such as raspberries or sliced peaches, for a fresh acidic contrast. A light dusting of lime zest over the Chantilly cream adds a bright, tropical aromatic note. For an elegant presentation, serve on a chilled white porcelain plate with a silver dessert spoon.