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