Baba au rhum - A classic French dessert

Steps

before starting

• The day before (or several hours before starting) add the dry raisin into a bowl and pour enough rum to cover them as they will inflate

for the babas

• Preheat the oven at 190°C
• Pass the flour into a sieve and add it to a bowl
• Dilute the yeast into a little bit of lukewarm milk
• Open a small well into the flour and add the milk/yeast mix
• Start kneading
• Dilute the salt into the rest of the milk and add it to the batter
• Continue kneading
• Add the eggs one by one and continue kneading
• Add the sugar and continue kneading
• Add the dry raisins and continue kneading
• Add the melted butter and continue kneading until all the butter is absorbed
• Grease 6 medium size ramekins
• Pour the batter into the ramekins
• Bake for 25’ or until the top of the babas is golden
• Let the mix cool down

for the syrup

• Split the vanilla pod in two
• Grate the vanilla seeds with the back of a knife
• Add into a casserole all ingredients
• Turn the heat on and boil for at least 5 minutes
• Pour the hot syrup onto the babas
• Serve them with or without whipped cream and a little bit of additional syrup
• Delicious!

Inspiration

The recipe of baba au rhum by the Great French Chef Paul Bocuse as it can be found in the book Bocuse Paul, Simple comme Bocuse, Editions Pocket, Paris, 2014, p.178.