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Saint James Rhum babas

Saint James Rhum babas


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

Ingredients

200g flour

70g butter

9g yeast

9g honey

2g table salt

250g whole eggs (around 5 eggs)

Method

Combine 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

Ingredients

10cl lemon juice

65cl water

400g sugar

lemon zest

1 Norohy vanilla pod

25c Grandes Distilleries Peureux Saint James Rhum

Method

Boil 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

Ingredients

300g single cream

1/2 Norohy vanilla pod, scraped

30g sugar

Assembly

Ingredients

Fresh or candied fruit for decoration and garnish

Method

Before 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.

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