Rum Baba | Taste France Magazine

Ingredients

• For the brioche:
• 1 1/2 cups T45 Flour
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp fresh baker's yeast
• 2 tsp milk
• 3/4 cup Charentes-Poitou Butter PDO
• x 3.00 small eggs
• For the syrup:
• x 1.00 lime
• 2 cups water
• For the whipped cream:
• x 1.00 orange
• 1 pod Tahitian Vanilla
• 1/2 cup Martinique Rhum Agricole
• 1 cup sugar
• 1 cup Isigny Crème Fraîche & Bresse Crème Fraîche PDO
• 1/4 cup icing sugar