Rhum Baba Recipe
We’ve had this classic dessert on and off since we’ve opened, it’s a veritable bistro classic, served with extra rum at the table!
The dessert has a fun and quirky origin. It was accidentally invented in the 18th century by Stanisław Leszczyński (an exiled King of Poland living in France) who found an Alsatian brioche too dry and soaked it in wine. He named it after Ali Baba from One Thousand and One Nights.
We love the satisfying blend of sweet brioche pastry and an after-dinner digestif!
The smokey, caramel, and vanilla notes of the rum contrast brilliantly with the sweetness of the syrup, add Chantilly Cream ( vanilla cream sugar ) for the ultimate indulgence!
INGREDIENTS
Brioche
• 50g unsalted butterplus extra for the tins
• 100ml milk
• 2 x 7g sachet instant yeast
• 2 tbsp golden caster sugar
• 2 eggs
• 200g plain flour
Syrup
• 200g golden caster sugar
• 50ml dark rum
METHOD
• Step 1
Warm the butter and milk in a pan over a low heat. Cool for a few minutes if it’s too warm. Whisk in the yeast, sugar and eggs.
• Step 2
Put the flour, a pinch of salt into the bowl of a stand mixer fitted with a dough hook. Pour in the milk mixture and knead for 5-6 mins or until smooth. Knead for a further 2-3 mins or until the dough is shiny and elastic. Cover loosely with a kitchen towel and leave to prove in a warm spot for 1 hr or until doubled in size.
• Step 3
Generously butter six dariole moulds or a large brioche mould as in the picture ( you find them at your local kitchen shop or on line ) and lightly flour a worksurface. Knock the dough back into the bowl briefly, then turn out onto the surface and divide into six portions. Form each one into a small ball, then transfer to the moulds. Loosely cover again and leave to prove for 40 mins – the dough should just rise above the moulds.
• Step 4
Heat the oven to 180C/160C fan/gas 4. Put the moulds on a baking tray and bake for 15-18 mins or until the babas are golden brown and start to come away from the tins. Remove from the moulds and leave to cool on a wire rack.
• Step 5
While the babas are cooling, make the syrup. Simmer 300ml of water and the sugar for 6-8 mins or until thickened slightly. Remove from the heat and stir in the rum. Bathe the babas in the hot syrup, a few at a time, turning them over using a spoon until well soaked. You can keep them for a couple of days in the syrup in an air tight container if you wish, and even freeze them.
• Transfer to plates and serve warm with chantilly cream or an ice cream of your choosing ( we love rum and raisin! )