Rum Baba | Taste France Magazine
A simple savarin soaked in a syrup of white rum from Martinique, the rum baba is an easy dessert and a great crowd-pleaser. The centre of the cake is usually filled with whipped cream or custard....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tastefrance.com.
Ingredients
- For the brioche:
- 180 g T45 Flour
- 20 g sugar
- 4 g salt
- 10 g fresh baker's yeast
- 10 cl milk
- 60 g Charentes-Poitou Butter PDO
- x 3.00 small eggs
- For the syrup:
- x 1.00 lime
- 50 cl water
- For the whipped cream:
- x 1.00 orange
- 1 pod Tahitian Vanilla
- 12 cl Martinique Rhum Agricole
- 200 g sugar
- 20 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 30 g icing sugar
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