Rum Baba (Baba-orome) with Vanilla Whipped Cream

Ingredients

• 180 g Wheat flour (type 45) (Sift before use)
• 40 g Granulated sugar (White sugar)
• 2 g Salt
• 8 g Fresh baker's yeast (At room temperature)
• 30 ml Whole milk (At room temperature)
• 2 pcs Eggs (Large, at room temperature)
• 70 g Unsalted butter (At room temperature, in a softened pat)
• 700 g Water (For the syrup)
• 350 g Cane sugar (For the syrup)
• 1 pcs Vanilla bean (Seeds scraped, pod reserved for the syrup)
• 30 ml White rum (30 % ABV, to add to the syrup)
• 2 pcs Bergamot zest (Finely grated, for the syrup)
• 300 g Whole liquid cream (30 % fat) (Very cold)
• 40 g Powdered sugar (For the whipped cream)
• 125 g Mascarpone (optional) (For a richer whipped cream)

Instructions

1. Prepare the brioche dough

   In the bowl, combine the flour, sugar, and salt. Make a well, add the crumbled yeast, milk, and eggs. Mix on medium speed, then add the softened butter last and knead until you obtain a smooth, elastic, slightly sticky dough.

   Time: PT15M

2. First rise in a warm oven

   Cover the bowl with a damp cloth and place it in the preheated oven at 100 °C then turned off. Leave the oven door slightly ajar. Let rise for 30 minutes until the dough doubles in volume.

   Time: PT30M

   Temperature: 100°C

3. Second rise in savarin molds

   Lightly deflate the dough, divide it into 6 equal portions and place them in lightly buttered savarin molds. Return the molds to the warm oven (100 °C, door ajar) for 30 minutes.

   Time: PT30M

   Temperature: 100°C

4. Baking the babas

   Preheat the oven to 180 °C. Bake the molds for 15 to 20 minutes until they are golden and a knife tip comes out dry.

   Time: PT20M

   Temperature: 180°C

5. Drying in a low-temperature oven

   Lower the oven temperature to 80 °C. Remove the babas from the molds, place them on a rack and let dry for 1 hour to eliminate residual moisture.

   Time: PT1H

   Temperature: 80°C

6. Prepare the rum, vanilla and bergamot syrup

   In a saucepan, bring 700 g of water and 350 g of cane sugar to a boil. Add the vanilla bean seeds, bergamot zest and, off the heat, stir in 30 ml of rum. Simmer for 5 minutes then keep the syrup very hot.

   Time: PT10M

7. Soak the babas in the hot syrup

   Dip each baba into the hot syrup for 1 to 2 minutes, turning them for even absorption, then place on a rack to drain.

   Time: PT5M

8. Whip the vanilla whipped cream

   Chill the bowl and whisk attachments in the freezer for 10 minutes. Pour the very cold cream, add powdered sugar and vanilla seeds, whisk on medium speed until soft peaks form. Optionally fold in mascarpone for more stability.

   Time: PT10M

9. Assembly and serving

   Place each soaked baba on a plate, drizzle with a little syrup if needed, then generously top with vanilla whipped cream. Serve immediately or keep chilled until serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): all-purpose flour
• Instead of Granulated sugar: cane sugar
• Instead of Fresh baker's yeast: 2 g dry yeast
• Instead of Whole milk: semi-skimmed milk
• Instead of Eggs: chicken eggs
• Instead of Unsalted butter: softened butter
• Instead of Cane sugar: white sugar
• Instead of Vanilla bean: vanilla extract
• Instead of White rum: amber rum
• Instead of Bergamot zest: orange zest
• Instead of Whole liquid cream (30 % fat): 35 % cream
• Instead of Powdered sugar: granulated sugar
• Instead of Mascarpone (optional): 30 % cream cheese

Equipment Needed

• Kitchen scale
• Mixing bowl
• Hand mixer or stand mixer with hook
• Silicone spatula
• Savarin molds
• Oven
• Baking sheet
• Saucepan
• Cooking thermometer (optional)
• Pastry bag (optional)
• Electric whisk
• Cooling rack

Critical Steps — Do Not Skip

• First rise in a warm oven (controlled temperature)
• Baking the babas (do not overbake)
• Drying in a low-temperature oven
• Soaking the babas in hot syrup
• Whipping the cream (very cold cream)

Chef Tips from the Video

• Using cane sugar gives the syrup a golden color and a richer aroma than white sugar.
• Bergamot zest adds a subtle citrus note that balances the rum.
• If you prefer a stronger rum flavor, increase the rum to 45 ml but slightly reduce the sugar.

Troubleshooting

Storage

Refrigerator: Store the soaked babas in an airtight container in the refrigerator, up to 2 days.

Freezer: Unsoaked babas can be frozen, wrapped in plastic film, for up to 1 month. Thaw then soak before serving.

Room temperature: Dry babas (before soaking) keep in a dry place for 2 days.

Make-Ahead Tips

• Prepare the dough the day before, let it rest in the refrigerator and shape it the next day.
• The syrup can be made ahead and kept in the refrigerator for 3 days.
• Chill the bowl and whisk attachments before whipping the cream for better volume.