Flaming Baba Au Rhum Recipes

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CLASSIC FRENCH RUM BABA (BABA AU RHUM) RECIPE



Classic French Rum Baba (Baba au Rhum) Recipe image

The '60s classic French retro dessert rum baba is back, and our easy-to-follow recipe shows just how easy they are to make.

Provided by Rebecca Franklin

Categories     Dessert     Cakes

Time 3h

Number Of Ingredients 19

For the Cake:
1 tablespoon dry yeast
3 tablespoons water (warm)
3 eggs (beaten)
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon salt
1/2 cup butter (softened)
3/4 cup golden raisins (or dried currants)
3 tablespoons dark rum
For the Rum Syrup:
3 cups water
2 cups granulated sugar
1/2 to 2/3 cup dark rum (to taste)
1 1/2 teaspoons vanilla extract
2/3 cup apricot preserves (heated)
Garnish: vanilla Chantilly cream

Steps:

  • Gather the ingredients.
  • Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.
  • In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.
  • Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky.
  • Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour.
  • Meanwhile, soak the raisins or currants in 3 tablespoons of rum.
  • Once the dough has doubled, fold the rum-soaked fruit into it.
  • Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds' edges, 30 to 45 minutes.
  • Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes
  • Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.
  • Gather the ingredients.
  • In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.
  • Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.
  • Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.
  • Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.
  • Garnish the babas au rhum with vanilla Chantilly cream to serve.

Nutrition Facts : Calories 405 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 207 mg, Sugar 49 g, Fat 9 g, ServingSize 12 Servings, UnsaturatedFat 0 g

FLAMING BABA AU RHUM



Flaming Baba au Rhum image

While you can flambé pretty much any confection that's soaked in a high-proof spirit, a baba au rhum is one of the booziest options. It's based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart. And, unlike crepes, it's easy to serve to a crowd. This is an afternoon project with delicious, sophisticated results.

Provided by Melissa Clark

Categories     project, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 17

2 tablespoons sugar
1 (1/4-ounce) package active dry yeast
4 large eggs, at room temperature
250 grams all-purpose flour (2 cups)
4 grams fine sea salt (1/2 teaspoon)
10 tablespoons unsalted butter, slightly softened and cut into cubes, more for greasing pan
55 grams bittersweet chocolate, chopped (1/3 cup)
150 grams dark brown sugar (3/4 cup)
1 1/2 inches fresh ginger, cut into coins
3 strips orange peel
2 whole cloves
1 cinnamon stick
3/4 cup dark rum
1/2 cup heavy cream
3/4 cup crème fraîche
7 to 15 grams confectioner's sugar (1 to 2 tablespoons), to taste
1 teaspoon vanilla extract

Steps:

  • Pour 1/2 cup warm water into the bowl of an electric mixer. Stir in sugar and sprinkle in yeast. Let stand until foamy, 5 to 10 minutes.
  • With mixer on low, beat in eggs, one at a time. Beat in flour and salt. Add butter, a few cubes at a time, and beat until batter is smooth, about 2 minutes. Scrape down sides of bowl and cover loosely with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
  • Grease a 10- or 12-cup bundt pan with softened butter. Spoon half the batter into bottom of pan. Sprinkle chocolate over top of batter, making sure the chocolate doesn't touch the sides of the pan. Spoon remaining batter over chocolate. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • Heat oven to 375 degrees. Remove plastic wrap and transfer pan to oven. Bake until deep golden and firm to the touch, 30 to 40 minutes. Let baba cool in the pan, set on a wire rack, for 10 minutes. Turn out onto rack while it is still warm and let cool completely.
  • In a medium saucepan, combine brown sugar, 1 1/2 cups water, ginger, orange peel, cloves and cinnamon. Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool completely. Strain into a bowl; discard solids. Stir 1/2 cup rum into liquid.
  • Place wire rack with cake over a rimmed baking sheet. Pour rum syrup slowly over surface of cake, allowing excess to drip into baking sheet below. Pour extra syrup from pan into a bowl and then pour it back on top of cake. Repeat several times until most of the syrup has soaked into the cake. (Reserve extra syrup for serving; you should have a least 1/3 cup left over.
  • In the bowl of an electric mixer, whip heavy cream to soft peaks. Beat in crème fraîche. Beat in confectioner's sugar, to taste, and vanilla.
  • Place cake on large platter. Place remaining 1/4 cup rum in a small skillet over high heat. Tilt skillet slightly so that rum catches fire. (If you don't have a gas range, use a long-handled match or lighter to set rum on fire.) Pour flaming rum over cake and let it burn off. Spoon whipped cream into the hollow center of the cake, then slice; or slice and then dollop with whipped cream. Serve cake with reserved rum syrup.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 10 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 205 milligrams, Sugar 23 grams, TransFat 1 gram

BABA AU RHUM



Baba au Rhum image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup, recipe follows
3/4 cup apricot preserves
1 tablespoon water
Whipped Cream, recipe follows
1 cup sugar
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

Steps:

  • Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
  • With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
  • Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
  • Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
  • Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
  • Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.
  • Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

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