Festive Baba au rhum, chantilly cream

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January 4, 2019
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February 22, 2019

Festive Baba au rhum, chantilly cream

Award-winning chef-patron Pascal Canevet shares a classic French dessert

There’s nothing like a good Baba au rhum it has a wealth of delicious, aromatic flavours and is perfect as an alternative dessert for celebrations. Hugely popular this French classic will charm your guests and trust me they will always want more.

Based on the traditional French recipe I’ve added my signature twist to create this Baba Au Rhum recipe. Its delightfully light and easy to make. Baked to perfection these little cakes feature all the delicate flavours of winter with an exotic twist. I’ve mixed the lively citrus taste of lime, the sweetness of pineapple and warmth of rum – even the ingredients make my mouth water and with a warm undercurrent of aromatic vanilla this dessert is the perfect combination for a winter evening.

These individual yeast dough cakes are deliciously moist and rich; soaked in rum and sugar syrup, they are traditionally served with chantilly cream and are on our Festive Menu for you to enjoy without the cooking!

“Indulgently succulent with layers of rum-soaked flavours you’ll love this French classic”

And to drink: Sommelier Romain Ducolombier recommends a dessert wine: Cadillac Passion de la Bertrande 2008 from Anne-Marie Gillet. If you are not sure about dessert wines’ try this – it’s sweet without being cloying. Find it on our wine list.

• 45ml of semi skimmed milk
• 25g of fresh yeast
• 335g of plain flour
• 45g of caster sugar
• 1 pinch of salt
• 5 eggs
• 110g of butter, chilled
• Diced pineapple
• Lemon and Lime zest
• Chantilly cream

For the Rum Syrup
• 175g of sugar
• 275ml of water
• 125ml of dark rum
• 1 Vanilla pod

Preheat the oven to 180°C/Gas mark 4. Warm the milk gently over a low heat and stir in the yeast to dissolve. Add the flour, sugar, salt and yeast mixture into a mixer and combine using the dough hook, medium speed, to form a dough. Keep mixing and add the eggs, one at a time, until they are fully combined in the dough.

Remove from the mixer and place the dough into a bowl. Dice the butter and dot over the dough before covering in cling film. Set aside and leave at room temperature to double in size.
Once the dough has doubled in size beat in the butter until thoroughly combined. Spoon the dough into a piping bag fitted with a 2cm nozzle. Butter baby savarin rum baba moulds and pipe the dough until it half fills the mould. Set aside to prove.

Place the diced pineapple in a sauce pan on medium heat. Add the vanilla pod, lime and lemon zest and cook for about 10 min or until the pineapple begins to soften.
To make the rum syrup: bring 175ml water to simmer and add the sugar, stirring constantly to dissolve, then bring to the boil. Add rum and 100ml of water and bring to the boil. Remove from the heat and set aside.

Bake the Baba’s for around 10-12 minutes. Remove from the mould and dip them into the rum syrup for 5-10 minutes to soak up all the flavours. To Serve: Place the Baba onto plates and fill the centre with the pineapple. Drizzle a little rum syrup and pipe the chantilly cream on top.

“We wish you a Happy New Year  and thank you for your continued custom – happy cooking!” Pascal Canevet

Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623

Maison Bleue – Chef Patron Pascal & Karine Canevet

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