Tuesdays with Dorie (Baking Chez Moi): Rum Babas

Dorie Greenspan Rum Baba on eatlivetravelwrite.comThe Tuesdays with Dorie recipe from Baking Chez Moi for this week is one I’ve made a couple of times before in baking classes but never on my own. Rum Babas are little yeasted cakes saturated in rum syrup and generally served filled or topped with whipped cream and more of that syrup.

I halved Dorie’s recipe to make 6 (actually the mixture made 9) and made mistakes all along the way meaning I needed to start making these three times! First time I forgot to halve the butter. Next time I forgot to halve the water. Ugh. I didn’t have a good feeling about these at all.

Coconut rum baba from Baking chez Moi on eatlivetravelwrite.comIn the end, once I’d properly halved the ingredients, they come together pretty quickly – the batter rests for 30 minutes after you’ve mixed it, then another 30 minutes once you’ve poured the batter into the molds (or muffin tins in my case). My batter rose beautifully in the tins before it baked so I was hopeful for the outcome.

In the end, though, my babas took about 5 minutes less than the baking time (they were very golden brown on top) and all but a couple of them stuck in the (very well greased) muffin tins. Not sure what I did wrong? I managed to pry them out and let them sit and dry for a few hours before I soaked them in the rum syrup and topped them with some coconut whipped cream I’d been making for another recipe and I added some coconut chips for texture and crunch. They turned out ok (but it felt like a lot of bother) but not quite what I remember them tasting like… Hmmm… I have a couple left which I will try tonight – I feel like they need to be a little drier (stale?) to truly soak in the rum?

Dorie Greenspan coconut rum baba on eatlivetravelwrite.comRum baba chantilly from Stohrer in paris on eatlivetravelwrite.com




Not bad for a first time. Definitely not as pretty as these <<< from Stohrer in Paris…





Get the recipe for Dorie Greenspan’s Rum Babas on p 218 of Baking Chez Moi.

Baking Chez Moi Cover



Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!




Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!

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10 Responses to Tuesdays with Dorie (Baking Chez Moi): Rum Babas

  1. Diane Zwang October 31, 2017 at 19:13 #

    Mardi I had the same experience as you. My babas stuck in the pan and I had to pry them out. I also cooked per recipe which over cooked for me. I need to make them again some day to redeem myself.

    • Mardi Michels November 1, 2017 at 06:39 #

      Ok, I’m glad it wasn’t just me… I really buttered them well too! I guess we will just have to try again!

  2. Geoff October 31, 2017 at 23:44 #

    There’s no way I would know if you did anything wrong…. but they looked excellent to me and I could taste them just by reading your post.

  3. steph (whisk/spoon) November 1, 2017 at 08:31 #

    i feel like these had pretty mixed reviews. i’ll save them for another rewind…but will keep in mind your coconut garnishes. that sounds great with the rum syrup!!

  4. Summer November 1, 2017 at 12:09 #

    Some of mine stuck to the pan too despite careful buttering, I think the batter is so dry it’s hard to avoid it. They look yummy anyway and freeze really well.

    • Mardi Michels November 8, 2017 at 06:00 #

      Hmmm… next time I might try cooking spray…

  5. Cakelaw November 1, 2017 at 17:27 #

    Your babas look great. I actually really enjoyed these babas- so much I ate 2 at once.

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