Rum Baba

Rum Baba is a delicious and indulgent French dessert that’s sure to impress. This classic pastry features a light and airy yeast cake, soaked in a rich rum syrup infused with citrus zest, and topped with smooth vanilla Chantilly cream. Perfect for special occasions or when you want to experience a taste of Paris at home, this Rum Baba recipe walks you through the steps of creating this elegant treat. From kneading and baking the dough to soaking it in a warm, boozy syrup, every step is worth it to achieve the perfect blend of flavors and textures. Whether you're a seasoned baker or looking for a new challenge, this Rum Baba will be a show-stopping dessert everyone will love.

Ingredients

For the baba dough

11/2 cups (180 g) pastry flour or T45 flour
1 tablespoon plus 2 teaspoons superfine sugar
⅔ teaspoon fine salt
⅓ ounce (10 g) fresh yeast
½ tablespoon milk
2 large, 100 g eggs
4 tablespoons (60 g) unsalted butter, at room temperature + 2 teaspoons for greasing

For the vanilla Chantilly cream

½ vanilla bean
11/4 cups (300 ml) heavy whipping cream
3 tablespoons confectioners’ sugar

For the syrup

2 ¼ cups (520 g) water
1 cup plus 2 tablespoons (230 g) superfine sugar
zest of 1 lemon
zest of 1 orange
1 vanilla bean
½ cup (125 ml) rum

Instructions

Make the baba dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Dissolve the yeast in the milk and add it to the flour mixture. Knead on low speed (speed 1). Using a fork, briefly whisk together the eggs and slowly stream them into the mixer while on low speed. Knead until the dough detaches from the sides of the bowl.
Once a smooth dough is achieved, incorporate the butter in three additions. Knead the dough at speed 3 until a small piece of dough stretched using your fingers creates a very thin membrane that light will shine through without breaking. Set aside the dough for 45 minutes in a warm spot to rise.
Preheat the oven to 350°F (180°C). Place the dough in a pan greased with butter, large enough so that the dough fills the pan just two-thirds full. Set aside again for 30 minutes to rise. Bake for 20 minutes.
Make the vanilla Chantilly cream: Split the vanilla bean lengthwise in half and scrape out the seeds using the tip of a knife and set aside. In the clean bowl of the stand mixer fitted with the whisk attachment, beat the cream to stiff peaks. Stir in the vanilla seeds. Fold in the confectioners’ sugar to stabilize the cream. Keep chilled in the refrigerator.
Make the syrup: In a saucepan, bring the water and sugar to a boil. Add the grated lemon and orange zests, then the seeds and empty pod of the split and scraped vanilla bean. Cover and let infuse for 30 minutes over low heat. Stir in the rum. Keep warm.
Assemble: Dip the baba in the hot syrup and set aside on a rack to drain. When cooled, use a piping bag to top the center of the cake with Chantilly cream.

Notes

This home cook’s recipe is adapted from the legendary version by Cyril Lignac.