Rum baba with whipped cream
Ready in
7 hours
Preparation
3 hours*
Cooking
30 min
Portions
15 Pieces
Cost
chip
difficulty
medium
Neapolitan babà with whipped cream
Rum baba with chantilly cream and cocholate
Over time, the rum baba has undergone various changes, but always adapting to the tastes of consumers and, if first we worked to bring it to a certain level until reaching a perfect balance between dough and soaking, today to make it more precious it is enriched with multiple fillings with various creams, in fact, the recipe that I present today and the version of the whipped cream and chocolate baba which, in addition to being an excellent street food, is a dessert to be consumed comfortably seated after a convivial lunch or dinner. In my cooking blog, in addition to the Rum Babà with whipped cream and dark chocolate, you can also find the recipes of: “Affogato Rum Baba“, “Rum Baba Cake” and “Rum Baba with diplomatic cream and black cherries” and of course the classic “Neapolitan Rum Baba“.
Ingredients
dough
- 250g flour 00
- 75g butter
- 25g sugar
- 3 whole eggs
- 5g salt
- 12g brewer’s yeast
wetting
- 4 liter water
- 500g sugar
- 4 organic lemon
- 600 ml liqueur for dessert or rum
Polishing
- 20g cornstarch
- 20g apricot jam
- 40g sugar
- 8 lemon drops
- 250 ml water
Decoration
- 200 g dark chocolate
- 500 ml sweet whip cream
- 50 g currants or candied red cherry
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Directions
In the bowl of the stand mixer, put the flour, crumbled brewer’s yeast, salt and sugar. Attach the leaf whisk and mix on medium speed for 3 minutes
Still with the planetary mixer running at medium speed, add the eggs, one at a time, waiting for the flour to absorb the previous one to add the other
While the planetary mixer continues to knead, cut the butter at room temperature into small pieces and add it to the dough a little at a time, exactly as you did with the eggs
Work at medium speed for 2 minutes, then gradually bring it to maximum and let it work for 1 minute, then gradually go down to zero, let it stay off for 1 minute
After one minute, turn on the planetary mixer again and always a little at a time bring it to the maximum, let it work for 2 minutes at the most then lower the speed to zero, let it rest for 1 minute
Turn the planetary mixer back on and do the same operation described in the previous step, that is, bring from zero to maximum, let it work for 2 minutes and go down to zero. At this point the dough must be elastic
Remove the bowl from the planetary mixer and put it to rise in the oven for 2 hours or until it has become very swollen
Grease the baba molds, flour and remove the excess flour
Take the bowl from the oven, disassemble the dough, that is, with your hands or a silicone spatula, you detach it from the edges of the bowl, so it becomes once again as it was before rising
With a spoon pour the dough into the buttered molds reaching a maximum of half, now place the filled molds in a pan and put them to rise in the off oven for about 1 hour or until the baba dome forms
Remove the pan with the molds from the oven, turn on the oven at 180°C (350°F) in static mode, when it has reached temperature, about 5 minutes, put them in the oven and cook for about 30 minutes or until they are golden brown. Remove from the oven and put them to cool covered with a tablecloth
While the baba cools we prepare the syrup. Pour 4 liters of water into a large pot, add the peels of the 4 lemons, the sugar and boil for 30 minutes over high heat, or until it has reduced to two thirds, turn off, let it cool, then add half. some rum
In a large bowl pour the syrup, then put 3 or 4 babas at a time and from time to time press them gently with your hands until they are soaked well
As soon as the babas are well soaked, gently squeeze them one by one between both hands and then place them in a tray with high sides. Repeat the last 2 steps until they are all soaked
Now sprinkle all the baba with the remaining rum and put them in the fridge to rest
Meanwhile the babas rest in the fridge, prepare the gelatin for polishing. Take a saucepan, pour the cornstarch, sugar and mix the powders well
Add the water a little at a time and always turn it so as not to form lumps
At this point, always stirring, add a few drops of lemon
After having incorporated the lemon well, add the apricot jam
Always stirring, cook the mixture over medium heat for a few minutes, when it begins to thicken, turn off and let it cool for 10 minutes
Now with the use of a pastry brush, brush the jelly all over the baba
Whip the whip cream well making it compact
Cut the baba in half with a kitchen knife, leaving the underside uncut
Keep a cup of coffee full of Chantilly cream (whipped cream), put the rest in a pastry bag with a medium star tip, fill the babas along the entire cut making sure that it comes out a little
Melt the chocolate in the microwave or in a double boiler
With a syringe for decoration or a spoon decorate with melted chocolate making zigzag stripes on the top, where the whipped cream comes out. Finally put a blackcurrant grain or a candied cherry for each baba.
Now the babas are ready!
tips
- Gently squeeze all the babas one at a time in your hands.
- The baba grows a lot after wetting, therefore, be careful with the tray.
- The tray must be with high edges otherwise the wets will come out.
- In the microwave, dark chocolate must not be cooked but must begin to melt and then be turned by hand.
Storage
- After cooked and without being wet, the babà can be kept at room temperature, wrapped in cling film for 10 days.
- The wet and stuffed babas can be kept in the fridge for 2 days.
Equipments
- Planetary mixer
- Whisk for whipping
- Leaf or hook whisk
- Oven
- 20 Baba molds
- Knife
- 3 pots
- Small saucepan
- Top dispenser (bottle with spout)
- Baking tray or drip tray
- Sac a poche (pastry bag)
- Silicone spatula
- Syringe for decoration or spoon
- 2 tbsp
- 36 cm bowl
- Bowl 20 cm
- Round tray of 30 cm
- Tablecloth
- Cooker
