Baba au Rhum (Rum Baba)
Baba au Rhum is not just a dessert; it’s a delightful journey, rich in history and flavor. It's a testament to the joy of baking, showcasing how simple ingredients can be transformed into something extraordinarily sophisticated. Whether you’re new to baking or an experienced chef, making Baba au Rhum is an enjoyable challenge with a delicious reward, promising a sense of accomplishment and a burst of flavor in every bite.
Indulge in the exquisite pleasure of baking this dessert and share the joy with friends and family over a cup of coffee or your favorite digestif. The reward is not just in the taste, but in the satisfaction of creating a classic French dessert with your own hands, a reward that is truly sweet and fulfilling.
History of Baba au Rhum
Originally named 'Baba,' this dessert is not just a sweet treat, but a cultural bridge between Poland and France. It is said to have been brought to France in the 18th century from Poland by King Stanislaus Leszczynski, who later became the Duke of Lorraine. The king found the traditional kougelhopf too dry and had it soaked in rum to add moisture and flavor, thus giving birth to Baba au Rhum. The dessert gained popularity in Parisian high society and has been a staple in French patisseries ever since, symbolizing the rich culinary history shared by these two nations.
Ingredients:
For the Baba:
- 250 grams of flour
- 10 grams of fresh yeast
- 3 tablespoons of sugar
- 1/4 teaspoon of salt
- 4 large eggs
- 100 grams of butter, melted
For the Rum Syrup:
Instructions:
1. Prepare the Dough:
- In a small bowl, dissolve the yeast in about 50 ml of warm water and let it sit until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the dissolved yeast and eggs.
- Mix the ingredients until a thick dough forms. Gradually add the melted butter and mix until the dough is shiny and elastic, about 10 minutes of kneading.
- Cover the dough with a cloth and let it rise in a warm place until it doubles in size, about 1-2 hours.
2. Shape and Bake:
- Once risen, punch down the dough and divide it into greased baba molds or a muffin tin.
- Let the dough rise again until it puffs up above the rim of the molds.
- Preheat your oven to 180°C (350°F) and bake the babas for about 20 minutes or until golden brown.
- Remove from the oven and let them cool on a wire rack.
3. Make the Rum Syrup:
- In a saucepan, combine water, sugar, and the vanilla pod. Bring to a boil and let simmer until the sugar is dissolved.
- Remove from heat and stir in the rum.
- Once the babas are cool, soak them in the warm syrup, turning them so they absorb the liquid evenly.
4. Serve:
- Serve the babas au rhum with a dollop of whipped cream or some fresh fruit.
- Optionally, you can also add a bit more rum on top before serving for an extra kick.
