The rhum baba is a classic french dessert consisting of an individual yeast cake that is soaked in a syrup of rhum, sugar and water. Serve with chantilly cream or ice cream and candied or fresh fruit. This dessert is soft, indulgent and full of flavour.
Yeast cake
Ingredients200g flour 70g butter 9g yeast 9g honey 2g table salt 250g whole eggs (around 5 eggs) |
MethodCombine the flour, salt, honey, butter and yeast. Knead then add the eggs one by one. The dough will become smooth and elastic. Leave to rise in a bowl for around 15 minutes. Knock back and pipe into the baba moulds (5cm diameter and 5cm high). Leave to rise then bake at 180°C until coloured. Turn out onto racks and leave to cool. |
Syrup
Ingredients10cl lemon juice 65cl water 400g sugar lemon zest |
MethodBoil the syrup, remove from the heat and when cooled to 70°C, add the Saint James Rhum. When the Saint James Rhum syrup is at 50/60°C, soak the babas. |
Chantilly cream
Ingredients300g single cream 1/2 Norohy vanilla pod, scraped 30g sugar |
Assembly
IngredientsFresh or candied fruit for decoration and garnish |
MethodBefore serving, arrange the cake on a plate and put a little syrup around the edge. Decorate with some fresh fruit and a touch of chantilly cream or vanilla ice cream. |
