These desserts are perfect to serve at a dinner party-just make these little rum-soaked cakes a day ahead and finish just before serving
Prep Time: prep 20 mins, plus rising
Cooking Time: cook 20 mins
Serves: makes 4 babas
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 1 / 2 tsp instant yeast
- pinch salt
- 1 1 / 4 cup tepid whole milk
- 2 large eggs, lightly beaten
- 4 tbsp butter, melted and cooled, plus more for the molds
- 1 / 3 cup raisins
For the syrup
- 2 / 3 cup sugar
- 3 tbsp dark rum
- 3 / 4 cup heavy cream
- 1 tbsp confectioner's sugar
- 1oz (30g) bittersweet chocolate, for garnish
- To make the babas, combine the flour, sugar, yeast, and salt in a large bowl. Make a well in the center. Beat the milk, eggs, and butter together and pour into the well. Mix 3-4 minutes to make a smooth, thick batter. Stir in the raisins. Cover with plastic wrap and let stand in a warm place until doubled, about 45 minutes.
- Generously butter 4 baba molds. Divide the batter among the molds. Cover with oiled plastic wrap and let rise in a warm place about 30 minutes, until doubled.
- Preheat the oven to 400°F (200°C). Bake for about 15 minutes, or until the tops are light gold and spring back when pressed. Transfer to a wire rack and cool for 5 minutes. Unmold onto the rack and cool completely.
- To make the syrup, bring the sugar and 1/2 cup water to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Boil for 2 minutes. Transfer to a bowl and cool completely. Stir in the rum.
- Use a wooden skewer to pierce holes over the surfaces of the babas. Transfer the babas to the syrup and let stand, turning often, until soaked. Stand each baba on a dessert plate.
- Just before serving, whip the cream and confectioner's sugar just until soft peaks form. Transfer the cream to a pastry bag fitted with an open star tip, and pipe a rosette on each baba. Grate a little chocolate on each baba and serve with the remaining whipped cream.
- prep 20 mins, plus rising; cook 20 mins
Summer Fruit Babas: As a lighter summer variation, top the babas with summer berries rather than whipped cream.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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