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Rum Baba (Baba-orome) with Vanilla Whipped Cream
Baba-orome, a revisited version of the classic rum baba, made with a light brioche dough, dried then soaked in a vanilla‑rum‑bergamot syrup and served with vanilla whipped cream. A rich French pastry, perfect for celebrations or an elegant dessert.
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Cost Breakdown
Critical Success Points
- • 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)
Safety Warnings
- • Handle the hot rum carefully to avoid burns.
- • Do not let the syrup boil too long to avoid evaporating all the alcohol.
- • Wear kitchen gloves when handling the oven at 180 °C.
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