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Classic French Baba au Rhum (Fluffy Brioche Savarin Soaked in Rum Syrup)
Regal 18th-century French classic: rich, light yeast-leavened savarin cakes baked golden, steeped in hot citrus and dark rum syrup until spongy, crowned with vanilla Chantilly cream.
Prep
35 min
Cook
25 min
Total
60 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
6
- Strong bread or pastry flour250 g
- Fresh baker's yeast15 g
- Lukewarm whole milk60 ml
- Large fresh eggs, room temperature3 pc
- Soft unsalted butter80 g
- Granulated sugar (for dough and syrup)300 g
- Water for rum syrup600 ml
- Quality aged dark rum100 ml
- Heavy whipping cream 35% for Chantilly200 ml
- Split vanilla bean1 pc
- Pinch of fine saltĀ½ tsp
Preparation Steps
1
Activate yeast in warm milk. Knead flour, yeast, eggs, 20g sugar, and salt into an elastic dough; knead in soft butter. Pipe into buttered molds; proof 45 mins until doubled. Bake at 180Ā°C for 20-25 mins until golden brown.
45 min timer
2
Boil water, 280g sugar, and vanilla 5 mins; stir in dark rum off heat. Submerge cooled babas in warm syrup, turning gently until fully soaked like sponges.
10 min timer
3
Drain soaked babas on a rack. Whip cold heavy cream with vanilla into firm Chantilly cream. Pipe generously onto each baba and serve chilled.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
450
Protein
7.5g
Carbohydrates
58g
Fat
19g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
