The 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.
In 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?
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.
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!
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