#Caribbean Rum Baba recipe | Explore Tumblr Posts and Blogs

askwhatsforlunch · 1 year

Text

Baba, Baby!!!

Today is my sister’s birthday! Since I first baked a couple of individual rum babas a few years ago --actually four, and we both ate two in one sitting, watching Vera on telly!-- she has declared the tipsy soaked sponge one of her favourite cakes! So whenever she visits, or on occasions like her birthday, I make one, and we both relish it!! Here are all the babas I’ve baked thus far --minus the jar of mini ginger rum babas that was part of her Christmas gift, because, she has not tried them yet, and all my recipes are tried and tasted!)

Caribbean Rum Babas

Satsuma Rum Baba

Pomegranate, Ginger and and Lime Rum Baba

Honey Fig and Dried Fruit Rum Baba

0 notes

askwhatsforlunch · 3 years

Text

Caribbean Rum Babas

Jules and I realised we never had a Baba au Rhum before -that’s how varied French pâtisserie is; that we’ve never gotten to that classic yet. So, Pâtisserie Week under the Great British Bake Off Tent was our chance to have our first. I decided to make it with rum, because it was our first, so not a time for experimenting with flavours yet; and also, it’s Jules’ liquor of choice. That said, it could not be plain rum. Enter these gorgeous Caribbean Rum Babas, a taste of our Guadeloupe Summer holiday a few years ago, with fragrant Cardamom and Vanilla Rum and passionfruit! Jules said it might have become her favourite dessert!

Ingredients (makes 4):

220 grams/8 ounces strong white flour

50 grams/1.75 ounce caster sugar

1 tablespoon active dry yeast

1/2 teaspoon salt

2 large eggs

1/4 cup milk

100 grams/ 3.5 ounces unsalted butter, at room temperature

1/2 cup demerara sugar

1 cup Cardamom and Vanilla Rum

1/2 cup water

1/3 cup double cream

2 tablespoons Passionfruit Jam + more for garnish

4 thin slices of lime

In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure you don’t put the salt on top of the yeast, as it might kill it. Give a good stir; set aside.

In a smaller bowl, whisk the eggs and the milk together until well-blended.

With a wooden spoon, gradually stir egg mixture into flour mixture, until a soft, sticky dough forms. Tip dough out onto a lightly floured surface, and knead, a good 10 minutes, until dough becomes smoother. Then, gradually knead in softened butter, until you have an elastic, shiny dough. Return to the bowl, and cover with a tea towel. Prove, one hour, or until doubled in size.

Once proved, knock back the air, and spoon dough into a piping bag fitted with a plain nozzle. Pipe dough equally into 4 11cm/4 1/2″ (silicon) savarin moulds. Prove again, until doubled in size.

Preheat oven to 180°C/355°F.

Once the babas have risen, place in the middle of the warm oven, and bake, 25 minutes at 180°C/355°F, until a nice golden brown colour.

Whilst they’re baking, combine demerara sugar, 3/4 of the Cardamom and Vanilla Rum and water in a large saucepan, and heat over medium-high heat, stirring until sugar is completely dissolved. Boil rapidly, a couple of minutes. Remove from the heat and stir in remaining Cardamom and Vanilla Rum. Cover with a lid.

When the babas are baked, remove from the oven, and let cool, 5 minutes, before gently releasing from the moulds. Then, soak the sponges in the warm Rum syrup, working with two at a time, and gently turning them to soak evenly. Gently lift out of the saucepan, transfer to a plate, and proceed likewise with two remaining babas. There should be no Rum syrup left when you’re done.

Chill sponges in the refrigerator, at least half an hour.

In a medium bowl, beat double cream with an electric beater until soft peaks form. Add Passionfruit Jam, and continue beating until stiff peaks just form. Spoon Passionfruit whipped cream into a piping bag fitted with a large star nozzle.

To serve, pipe Passionfruit whipped cream in the centre of cooled babas. Drizzle with Passionfruit Jam, and garnish with a slice of lime.

Enjoy Caribbean Rum Babas immediately.

5 notes · View notes