Baba au Rhum

The origin of the baba au rhum comes from the 18th century when exiled Polish King Stanislas Leszczyński lived in Lorraine. After he complained that his babka was too dry, his chef, Nicolas Stohrer, came up with a solution to moisten the pastry with wine, which was eventually replaced by rum.

For our babas, we replace the rum with bourbon for a spicier and less sweet burn.

Keep the dessert course breezy by serving the babas on a platter, the chantilly in a large bowl, and by placing dessert bowls or plates in the center of the table so guests can help themselves. Yes, they’re boozy — but that doesn’t mean you can’t end the night with cordials of digestifs:)

Babas are best made the morning of or the day before so they have time to absorb the liquid.

Baba au Rhum
makes about 10 babas

shopping list —

for the baba dough —

• 300 grams ap flour

• 5 grams instant yeast

• 40 grams whole milk

• 115 grams whole eggs

• 25 grams sugar

• 5 grams kosher salt

• 115 grams butter, diced into small pieces and at room temperature

for the baba syrup —

• 1,900 grams simple syrup

• the rind of one orange, peeled with a peeler

• 1/2 vanilla bean, scraped

• 6 grams blood orange tea in a tea bag or sachet

• Bourbon — we prefer Bulleit

for the chantilly —

• 1 1/2 cups heavy cream

• 2-3 tablespoons powdered sugar (or to your taste)

• 1/4 vanilla bean pod, scraped

• orange for zesting

• finishing salt like fleur de sel

equipment —

• mixer with a hook attachment

• grams scale

• sauce pot

• vegetable peeler

• baba molds

steps —

for the baba dough —

1. Combine the flour and yeast in the mixing bowl with the hook attachment. Add the milk, followed by the eggs, sugar, and salt. Mix on low speed until combined.

2. Increase the speed and slowly incorporate the butter a few cubes at a time, continuing to mix until the dough is cohesive and no longer “sticky” — about 5 minutes.

3. Cover and bulk ferment at room temperature for one hour or until doubled in size. Transfer to the refrigerator for 30 minutes or retard overnight.

4. Punch down the dough. Portion to 63 grams each, and shape each portion like making dinner rolls.

5. Grease the baba molds with cooking spray. Drop the boules into the molds. Cover with a clean towel and proof for one hour or until doubled in size.

6. Preheat the oven to 350ºF.

7. Bake in the oven for 20 minutes. Remove from the mold, poke all over with a cake tester, and allow to cool. Submerge in the syrup. If needed, add a plate over the babas to weigh them down so they’ll absorb the simple syrup.

for the baba syrup —

1. While the dough is proofing, make the baba syrup.

2. Heat the simple syrup, orange peel, vanilla bean and pod, and the tea to a boil. Turn off the heat and allow to steep.

3. Add the bourbon at a 1:5 ratio (1 part bourbon: 5 parts simple syrup).

to serve —

1. Whip the cream, powdered sugar, and the vanilla bean to soft peaks just before serving.

2. Traditionally, the baba is cut down the middle and plated. Dollop a small bed of chantilly on a dessert plate, add the cut baba, and a dollop of chantilly in the middle (it’ll look like a baked potato). Zest a little orange on top and sprinkle with finishing salt.

Babas will last about 5 days in the syrup but will keep absorbing the liquid.