Baba Au Rhum
Baba Au Rhum – What is it?
Also known as ‘rum baba’, it is a small, lovely yeast cake saturated in syrup, which is usually made with hard liquor, particularly rum. Sometimes, this treat is served on its own or topped with cream. There are also some recipes that involve filling the baba with whipped cream or pastry cream.
Typically, this beauty is made individually. Each stands about 5 cm tall. But you can also make them bigger or taller if you wish to.
I am sure some of you are already getting intimidated with the name as well as the looks of our star for today. But the truth is, it is quite easy to make a Baba Au Rhum. In fact, the only main ingredients for the batter include flour, sugar, baking powder, butter, and eggs.
This dessert is part of French cuisine. In fact, many years ago, it was the darling. Its flavor slowly faded, though, not to mention that a lot of new French dessert recipes have joined the club. But Rum Baba has made a comeback, and it is as popular as ever.
Baba Au Rhum or Rum Baba is a classic French dessert. It is soft, moist, and flavorful. The catch? It is saturated in alcoholic but delicious syrup. Serve it with homemade chantilly cream, and you will have an excellent treat.
1 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 cup butter (melted)
4 large eggs
3/4 cup sugar
2 cups water
1/2 cup rum
- Preheat oven to 350 degrees Fahrenheit.
- Mix eggs and sugar in a large bowl, and then add the flour, melted butter, and baking powder.
- Half fill each silicone molds with the batter. Bake for about 20 minutes.
- While baking, you can start making the syrup. Add water, sugar, and rum into a casserole dish. Bring to a boil and then set aside.
- Remove babas from the oven, place in individual serving plates and drizzle with syrup.
- To add more flavor and beauty to your Baba Au Rhum, you can top it with homemade chantilly cream and some fresh berries.
How to Make Chantilly Cream
In a nutshell, chantilly cream is the sweeter version of whipped cream. It is smooth and satiny. Aside from pancakes, this would really make your Baba Au Rhum shine. It is the perfect topping for any treat that needs a sweet touch.
If you want to make your own chantilly cream, you would need 1/2 vanilla bean, 1 cup heavy whipping cream, 2 tablespoons superfine sugar, and 1/2 teaspoon vanilla extract. These measurements should be enough to make about 12 servings.
First, scrape seeds from each half of the vanilla bean. Transfer seeds to a large bowl and discard pod. Pour heavy cream over vanilla seeds and then add sugar and vanilla extract. Whip for about 3 to 5 minutes or until soft peaks form. Cover with plastic wrap and chill until ready to serve.
Again, this chantilly cream will add magic to your homemade Baba Au Rhum! 🙂