{Jasmine Raspberry Baba au Rhum}
 
 
Author:
Serves:: 6-8 babas
Ingredients:
Enriched yeasted dough:
  • 200g all-purpose flour
  • 2g teaspoon salt
  • 4g dried instant yeast
  • 5 egg yolks
  • 100ml milk, slightly warm
  • 15g honey
  • 1 teaspoon vanilla extract
  • 70g butter, melted and cooled
Jasmine syrup:
  • 300g white sugar
  • 500ml water
  • 1 tablespoon jasmine flower buds (culinary use)
  • 1 vanilla bean, split legthwise
  • 40ml white rum
Raspberry sauce:
  • 100g frozen raspberries
  • 20g white sugar
  • 20ml water
Chantilly cream:
  • 400ml heavy cream
  • 60g powdered sugar
  • 1 vanilla bean, split legthwise
Directions:
Enriched yeast dough:
  1. Combine the yeast, egg yolks, milk, honey, butter and vanilla in the bowl of your electric mixer.
  2. Add the flour and salt and mix well for 10 minutes until the dough is smooth and elastic.
  3. Split the dough into 6-8 pieces and place them all into greased miniature Bundt pans.
  4. Cover with plastic wrap and allow to rise at room temperature for 2 hours.
  5. Bake the babas in the preheated oven at 350F - 180C for 20-25 minutes or until well risen, golden brown and slightly crusty.
  6. Remove from the oven and from the pans and place aside to cool down completely
Jasmine syrup:
  1. Combine the sugar and water in a saucepan.
  2. Bring to a boil then add the jasmine buds, as well as the vanilla pod.
  3. Cook for 2-3 minutes then remove from heat and place aside to infuse for 10 minutes. Drain through a fine sieve and place aside.
  4. Add the white rum as well.
Raspberry sauce:
  1. Combine the ingredients in a small saucepan and bring to a boil.
  2. Cook for 2 minutes then pass the sauce through a fine sieve.
  3. Allow it to cool down then fill the pipettes.
Chantilly cream:
  1. Combine the cream, sugar and the seeds of the vanilla bean in a cold bowl.
  2. Whip with an electric mixer until fluffy and stiff.
  3. Spoon the cream into a pastry bag fitted with a star nozzle.
To assemble the baba au rhum:
  1. Heat up the jasmine syrup just until it's warm - don't boil it once more, it has to be hot, but not steaming hot.
  2. Place the babas in the syrup and allow them to soak up for 10 minutes, making sure they are covered in the syrup all the time.
  3. Carefully transfer the babas on a platter.
  4. Top each of them with chantilly cream and finish with one or two pipettes filled with sauce.
Recipe by Pastry Workshop at https://pastry-workshop.com/jasmine-raspberry-baba-au-rhum-baba-au-rhum-cu-iasomie/