✦ Featured
Le Chaudron recipe
Baba au rhum
Rum baba with whipped cream
⏱ 90 minServes 8Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
250 g (9 oz)pastry flour (French T45)
100 g (3½ oz)softened unsalted butter
30 g (1 oz)superfine sugar
10 gfine salt
15 gfresh yeast
4whole eggs
500 ml (2 cups)filtered water- 300 g (11 oz)sugar
200 ml (¾ cup)dark rum
300 ml (1¼ cups)heavy cream- 30 g (1 oz)powdered sugar
- 250 g (9 oz) pastry flour (French T45)
- 100 g (3½ oz) softened unsalted butter
- 30 g (1 oz) superfine sugar
- 10 g fine salt
- 15 g fresh yeast
- 4 whole eggs
- 500 ml (2 cups) filtered water
- 300 g (11 oz) sugar
- 200 ml (¾ cup) dark rum
- 300 ml (1¼ cups) heavy cream
- 30 g (1 oz) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
1 stand mixer with dough hook
1 savarin ring pan (24 cm / 9½ in) or 8 individual baba molds
1 medium heavy-bottomed saucepan (16 cm / 6 in)
1 medium ladle
1 electric whisk for the whipped cream
1 disposable piping bag with a 12 mm star tip
1 fan oven (180 °C / 350 °F)
1 roll of parchment paper
1 deep dish for soaking03 — Method
- Knead the flour, sugar, salt, crumbled yeast and 2 eggs with the dough hook for 8 minutes to develop the gluten.Making it from scratch? See the yeast dough — rises ~2 h
- Add the other 2 eggs one at a time, kneading until the dough is smooth, elastic and pulls away from the bowl.
- Add the softened butter a piece at a time and knead 5 more minutes until absorbed and glossy.
- Fill the buttered ring pan two-thirds full and let rise for 1 hour until the dough reaches the rim.
- Bake for 25 minutes at 180 °C (350 °F) fan until deep golden, then unmold onto a rack while warm.
- Make the syrup: boil the water and sugar for 5 minutes, add the rum off the heat and let cool to 50 °C (120 °F).
- Soak the cooled baba in the warm syrup for several minutes until saturated, then pipe whipped cream into the center.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.