The beauty of a woman is not in the clothes she wears, the figure that she carries or the way she combs her hair.
– Audrey Hepburn
I really miss my camera! Don’t be fooled with the rather plain (ugly) photos of my dessert. I can’t wait to get my camera back because it was a very tough job to get good photos of this recipe with my old one. At the same time, this French dessert does have a rather plain exterior while it’s actually much more exciting and beautiful inside.
A couple of years ago, during a trip in France, I tried an amazing dessert called baba au rhum. As boring as it may look, it is actually a very spongy yeast cake bathed in rum. I tried it in a restaurant run by a lovely lady we know, and this Christmas she herself presented me with the cookbook La cuisine des bistrots. The baba au rhum recipe was one of the recipes in the book, so I knew I had to make it.
Sometimes life brings us surprises. Or coincidences? I don’t know. A couple of years ago I tried this dessert for the first time. I was so impressed. I guessed it would be difficult to make. The cookbook does say for this recipe: Difficulté – dificile. So it sort of was difficult. I never imagined that a couple of years later I would be making it for my blog (which didn’t exist then either). Or maybe it’s the other way around, maybe I unconsiously brought this coincidence to myself.
Ingredients for the babas:
90g butter + 1 teaspoon for the mold
1 1/2 cups flour
10g baker’s yeast
1 tablespoon sugar
Ingredients for the rum sauce:
1 cup sugar
1 tablespoon rum + more rum to pour later
Set the milk to room temperature. Pour the baker’s yeast into the milk. Stir and let it rest in the milk for 10 minutes. Cut the butter into small cubes and leave it to set to room temperature. Sift the flour into a big bowl. Make a hole in the middle. Beat the eggs with the sugar, then add it along with the milk and baker’s yeast into the middle of the flour. Knead until a smooth and elastic dough is formed.
Place the butter on top of the dough, cover with a cotton cloth and leave to rest for 45 minutes. Butter the mold. Knead the dough again to fully incorporate the butter cubes. Pour into the mold. Leave to rise for 1 hour.
Preheat the oven to 200°C. Bake the baba for 25 minutes. Take it out and let it cool.
Prepare the rum sauce by mixing the sugar and water in a saucepan. Bring to boil then let it simmer for 15 minutes. Take off the heat and add the rum.
Pour the rum sauce onto the baba. Pour more rum directly from the bottle just before serving the baba au rhum.
- I used a big round mold with a whole in the middle, however this dessert is more typically made in smaller individual molds.
- This dessert is typically served cold with cream or ice cream.
My baba au rhum recipe is my contribution to the ingredient challenge for this month I have with Shanna from Curls and Carrots, with our chosen ingredient being rum. Check out Shanna’s lovely banana, rum and raisin bread. Oh, when you pop over there, do wish her a happy birthday as it was her birthday this weekend.
Enjoy your dessert!