BABA
Provided by Alain Ducasse
Categories Cake Milk/Cream Rum Citrus Dessert Bake Apricot Vanilla Fall Jam or Jelly
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Prepare Baba:
- Mix all the ingredients without the butter and then beat with a wooden spoon for about 15 minutes. When the dough starts to unstick from the spoon, add the melted butter. Mix.
- Cover the dough with a cloth and let it rise. When the volume doubles spread the dough halfway up the 4 buttered moulds. Make sure that the dough is evenly spread and than leave it to rise in a warm area (86 - 95°F). The Baba should slightly overflow the moulds.
- Cook it in the oven for 25 minutes at 392 - 400°F. The cooking time can depend on the size, color, and desired moistness of the Baba. Turn out the Babas as soon as they are cook.
- Make syrup and cream:
- Mix all the syrup ingredients and bring to boiling point. Leave to infuse. Place the Babas in the syrup and leave to soak for about 40 minutes. Verify that they are well soaked, and then place them on a grid to let them drip for about 5 minutes.
- Slice the vanilla pod in two lengthwise and scrape out the grains that will be mixed in with the cream.
- Beat the vanilla grains with the sugar and cream to obtain a Chantilly.
- Put the Baba on a plate and glaze with the apricot coating.
- Serving at the table, cut the Baba in two (lengthwise) and pour on the rum according to you taste. Served it with the Chantilly cream.
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Md : Rakibull Khan
[email protected]I highly recommend this baba recipe. It's a delicious and impressive dessert that's sure to wow your guests.
Chalonbiler Kotha
[email protected]This is the best baba recipe I've ever tried. It's so easy to make and it always turns out perfectly.
luffy's Strawhat
[email protected]I've made this baba several times now, and it's always a hit. It's a great dessert for any occasion.
Muzafar Khan
[email protected]This baba was a bit too sweet for my taste, but I think it would be perfect for someone who likes their desserts on the sweeter side.
Agbaje Kehinde
[email protected]I'm not a big fan of rum, but I still enjoyed this baba. The cake was moist and fluffy, and the syrup was not overpowering.
Zakir Guli
[email protected]This baba is the perfect dessert for a summer party. It's light and refreshing, and the fruit topping is a nice touch.
Heidy Santibanex
[email protected]I love how this baba is soaked in rum syrup. It gives it a really rich and decadent flavor.
Roboter's World
[email protected]I made this baba for a party, and it was a huge hit. Everyone loved it!
Malusi Mzila
[email protected]This baba was a bit too dense for my taste, but the flavor was still good.
Huzaifa shona 11
[email protected]I've never had baba before, but I'm glad I tried this recipe. It's a unique and delicious dessert.
Isaac Isaac
[email protected]This baba is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Morgan butler
[email protected]I love the boozy flavor of this baba. It's the perfect dessert for a special occasion.
Alom Shohag
[email protected]The baba didn't rise as much as I expected, but it still tasted delicious. I'll try letting it rise for a longer period of time next time.
Akinola Latifat
[email protected]This baba was a bit too sweet for my taste, but it was still enjoyable. I think I'll try reducing the amount of sugar next time.
Lavinah Chipupa
[email protected]I was a bit skeptical about making a baba, but this recipe made it so easy. The instructions were clear and concise, and the cake turned out beautifully.
Hamad waqar
[email protected]I've made this baba recipe several times now, and it always turns out perfectly. It's a great dessert for any occasion.
Chathurya Nisal
[email protected]This baba recipe was a delight! The cake was moist and fluffy, and the rum syrup was the perfect complement. I served it with whipped cream and fresh berries, and it was a hit with my family and friends.