Bass Consulting Services, Inc


 

Baba au Rhum

Baba au Rhum is a French dessert for those who don't like their desserts sweet.  It is a yeast cake soaked in Rum.

 

Ingredients

 

Active dry yeast 2 Tsp
Milk ¼ cup
Sugar 2 cups
Eggs 2
Butter (unsalted) 7 Tbsp
All-purpose flour 1 ½ cups
Salt ½ Tsp
Water 1 ½ cups
Rum ½ cup

 

Tools

 

1 Large bowl
1 Bowl
1 Thermometer
1 Whisk
1 Wooden spoon
  Plastic wrap or kitchen towel
1 4 cup ring mold
1 Wire rack
2 Small saucepan
1 Blunt knife
1 Fork
1 Platter

 

Cake

Step 1

 

2 Tsp Active dry yeast  
¼ cup Milk Luke warm (105° to 115° )
1 Tsp Sugar  
2 Eggs Room temperature, lightly beaten
7 Tbsp Butter (unsalted) Room temperature

 

1 Large bowl
1 Thermometer
1 Whisk

 

 

Combine yeast, milk and sugar in large bowl

Let stand for 5 minutes or until foamy

Add eggs and butter

Blend well

 

Step 2

 

1 ½ cups All-purpose flour  
2 Tbsp Sugar  
½ Tsp Salt  

 

1 Bowl
1 Wooden spoon
  Plastic wrap or kitchen towel

 

 

Combine flour, sugar and salt in a bowl

Incorporate the flour to the egg mixture (2-3 Tbsp at a time)

Beat the dough until smooth and satiny (about 5 minutes, maybe sticky)

Cover & let rise in a warm place until doubled in size (about 1 ½ hours)

 

 

Step 3

 

  Butter  
1 Tbsp Sugar  

 

  Plastic wrap or kitchen towel
1 4 cup ring mold

 

Butter mold and dust with sugar

Punch down dough, divide into small pieces and arrange evenly in mold

Cover & let stand in a warm place until it reaches the top (about 45 min)

Preheat oven at 400°

 

Step 4

 

1 Tbsp Sugar  

 

  Wire rack

 

Sprinkle sugar over dough

Bake until golden (about 20 to 25 minutes)

Let it rest on rack (5 minutes)

 

 

Syrup

Step 1

 

1 ½ cups Sugar  
1 ½ cups Water  
¼ cup Rum  

 

  Small saucepan

 

Combine sugar and water in the saucepan

Bring to boil over high heat, stirring continuously

Remove from heat and add rum

 

Step 2

 

¼ cup Rum  

 

  Blunt knife
  Fork
  Platter

 

Unmold cake

Return cake to the mold

Prick top of cake with the fork

Gradually drizzle with ½ cup of syrup

Remove cake from mold to platter

Gradually drizzle with ½ cup of syrup

Add rum to remaining syrup (to be used at presentation)

Set aside (refrigerate until 1 hour before serving)

 

 

Presentation

 

3 Tbsp Rum  
1 Tub Cool Whip whipped cream (Could use fresh whipped cream)
  Baba au Rhum  
  Syrup/Rum mixture  

 

1 Bowl
1 Whisk
1 Spoon

 

Let Baba au Rhum reach room temperature

Let excess syrup/rum mixture warm to room temperature

Combine whipped cream and rum in a bowl

Pour syrup/rum mixture over the cake

Spoon shipped cream into center of the cake

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For more information or if you have any questions please e-mail me:  Johnny Bass
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