Baba with the Rum of your Choice
Making the baba
Preparing the syrup and vanilla cream
- For syrup:
- 1 quart water (1 liter)
- 1 pound 1 1/2 ounces sugar (500 g)
- 1 orange, zested
- 1 lemon, zested
- 1 scraped vanilla bean and seeds
- For cream:
- 1 quart heavy cream (1 liter)
- 7 ounces granulated sugar (200 g)
- seeds from 1/2 vanilla bean
Finish and presentation
- 1 3/4 ounces apricot glaze (50 g)
- old rum, to taste
Step 1: Making the baba
Combine all the ingredients except the eggs; knead the dough while adding the eggs one at a time. The dough needs to come away from the walls of the mixing bowl and become elastic and smooth. Let sit 5 minutes on an oiled marble surface.
Use your hand or a pastry bag to half-fill buttered 2 × 2 inch (5 × 5 cm) cylinder molds with the dough. Let the dough rise to the top of the molds in a warm proofer (86-95°F or 30-35°C).
The dough should rise a little over the edge. Bake at 392-428°F (200-220°C), for about 25 minutes, turning the baking sheet halfway through baking. The baking time will depend on the size, desired color and humidity content. Once finished baking, remove and let cool on a rack.
Step 2: Preparing the syrup and vanilla cream
Mix together all the syrup ingredients. Bring to a boil, let steep. Plunge the babas into the hot, but not boiling, syrup. Use a skimmer to turn. Make sure the babas are thoroughly soaked in the syrup. Drain on a rack.
Split the 1/2 vanilla bean in half lengthwise, scrape it out, collect the seeds, and mix into the cream. Beat together with sugar until the cream is semi-firm.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse