Alain Ducasse’s rum baba | Taste of France®
A divine dessert with a royal pedigree, these little yeast cakes are soaked in sweetened rum and topped with a generous dollop of vanilla cream.
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Cooking tools:
- Saucepan
- Mixing bowl
- Baking sheet
- Piping bag
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- Plastic wrap
- Oven
- Cooling rack
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- Chef's knife
- Dessert dish
- Whisk
- Kitchen scale
- Refrigerator
- Measuring cup
- Spoon
Ingredients
- 130 g 4½ oz all-purpose flour (T55)
- 1g (1/6 tsp) salt
- 45 g 1½ oz chilled butter (unsalted)
- 6g (1 tsp) yeast
- 6 g 1 tsp lavender honey
- 180 g about 3½ whole eggs
- 3 litres (6¼ pints water)
- 1.2 kg 2lb 10½ oz sugar
- Zest of 3 lemons
- Zest of 3 oranges
- 1½ vanilla pods
- 500 g 1lb 1½oz apricot pulp
- 266 ml ½ pint syrup
- 12 g ½ oz pectin NH
- 400 g 14oz caster sugar
- 200 g 7oz glucose syrup
- 25 g ¾ oz lemon juice
- 50 g 1¾ oz apricot glaze
- Aged rum – according to your preference
- 1 litre (2¼ pints whipping cream 90g (3¼ oz) icing sugar)
- ½ vanilla pod (seeds only)
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