Baba au Rhum Recipe - Bruno Albouze - THE REAL DEAL
Baba au Rhum Recipe.
Makes 25 / 1 ounce (30g) Individuals Bouchons or Savarins / 1.2 lb. (500g) Large Mold. Make 2 days ahead.
2 cups (300g) all-purpose flour
1/2 tsp (3g) salt
1 stick (110g) butter, cubed
1 packet (6g) dry yeast or 0.5 ounce (12g) fresh yeast
1 Tbsp (12g) honey
7 ea. (375g) eggs, chilled.
Reactivate yeast in 1/8 cup (30ml) warm water. (Skip this step if using instant dry yeast or fresh yeast). Add all dried ingredients with honey and butter and mix until sandy crumbs mix; for about 3 minutes on medium-low speed. Add all eggs and beat until smooth; 1 minute on low and 3 on high speed. Turn off mixer and scrape down the sides of the bowl. Beat mixture for 7 minutes more on high speed; until dough turns completly elastic. Transfer dough onto a greased bowl. Scale out dough into one ounce (30g) portion and fill prepared molds. (Grease molds with butter and cooking spray). Do not grease silicone molds if using it. Let proof until it has doubled in size and bake.
Bake at 375ºF (190ºC) for about 15 min. Rotate baking tray half way through. Large baba should take 30 minutes to bake. Unmold and let dry out at room temperature for a day at least.
Orange Confit: 1 orange zest / 1 cup (250ml) water / 3/4 cup sugar. Cook for about 20 min. Set aside.
2 qt (2L) water
1.2 cups (300ml) passion fruit puree (optional)
1.8 lb. (800g) sugar
2 orange and lemon zests
1 tsp (5ml) vanilla paste or extract or 2 vanilla beans
1/4 cup (60ml) dark rum.
Bring to a boil all ingredients, turn off heat and let infuse for a few hours or make a day before. Bring to boil baba syrup and turn off heat. Soak baba for a few minutes on each side. Drain baba and let cool. Melt apricot preseve or glaze; add some of the sugar syrup to loosen it up. Brush baba with the hot apricot glaze and refrigerate for up to 5 days or keep frozen for months.
Before serving, drizzle some dark rum. Serve with vanilla whipped cream and fresh seasonal fruits. Enjoy!
Posted on 06/22/2016 at 06:42:00 AM