Rum Baba (Baba-orome) with Vanilla Whipped Cream
Recipe by Norbert Tarayre
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.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
2h 35m
Prep
30m
Cook
22m
Cleanup
3h 27m
Total
Cost Breakdown
Total cost:$7.41
Per serving:$1.24
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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