Jules and I realised we never had a Baba au Rhum before -that’s how varied French pâtisserie is; that we’ve never gotten to that classic yet. So, Pâtisserie Week under the Great British Bake Off Tent was our chance to have our first. I decided to make it with rum, because it was our first, so not a time for experimenting with flavours yet; and also, it’s Jules’ liquor of choice. That said, it could not be plain rum. Enter these gorgeous Caribbean Rum Babas, a taste of our Guadeloupe Summer holiday a few years ago, with fragrant Cardamom and Vanilla Rum and passionfruit! Jules said it might have become her favourite dessert!
220 grams/8 ounces strong white flour
50 grams/1.75 ounce caster sugar
1 tablespoon active dry yeast
100 grams/ 3.5 ounces unsalted butter, at room temperature
1 cup Cardamom and Vanilla Rum
2 tablespoons Passionfruit Jam + more for garnish
In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure you don’t put the salt on top of the yeast, as it might kill it. Give a good stir; set aside.
In a smaller bowl, whisk the eggs and the milk together until well-blended.
With a wooden spoon, gradually stir egg mixture into flour mixture, until a soft, sticky dough forms. Tip dough out onto a lightly floured surface, and knead, a good 10 minutes, until dough becomes smoother. Then, gradually knead in softened butter, until you have an elastic, shiny dough. Return to the bowl, and cover with a tea towel. Prove, one hour, or until doubled in size.
Once proved, knock back the air, and spoon dough into a piping bag fitted with a plain nozzle. Pipe dough equally into 4 11cm/4 1/2″ (silicon) savarin moulds. Prove again, until doubled in size.
Preheat oven to 180°C/355°F.
Once the babas have risen, place in the middle of the warm oven, and bake, 25 minutes at 180°C/355°F, until a nice golden brown colour.
Whilst they’re baking, combine demerara sugar, 3/4 of the Cardamom and Vanilla Rum and water in a large saucepan, and heat over medium-high heat, stirring until sugar is completely dissolved. Boil rapidly, a couple of minutes. Remove from the heat and stir in remaining Cardamom and Vanilla Rum. Cover with a lid.
When the babas are baked, remove from the oven, and let cool, 5 minutes, before gently releasing from the moulds. Then, soak the sponges in the warm Rum syrup, working with two at a time, and gently turning them to soak evenly. Gently lift out of the saucepan, transfer to a plate, and proceed likewise with two remaining babas. There should be no Rum syrup left when you’re done.
Chill sponges in the refrigerator, at least half an hour.
In a medium bowl, beat double cream with an electric beater until soft peaks form. Add Passionfruit Jam, and continue beating until stiff peaks just form. Spoon Passionfruit whipped cream into a piping bag fitted with a large star nozzle.
To serve, pipe Passionfruit whipped cream in the centre of cooled babas. Drizzle with Passionfruit Jam, and garnish with a slice of lime.
Enjoy Caribbean Rum Babas immediately.
