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–+ servings

Jasmine Raspberry Baba au Rhum

Olguta - Pastry Workshop
Baba au rhum is a classic French dessert and this version brings in a touch of jasmine and raspberry to make it not necessarily better as the original is amazing anyway, but to bring in a different take, just as delicious!
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Rezultat -8 babas

Ingrediente
 

Enriched yeasted dough:

  • 200 g white bread flour
  • 2 g salt
  • 4 g dried instant yeast
  • 5 egg yolks
  • 100 g milk (slightly warm)
  • 15 g honey
  • 5 g vanilla extract
  • 70 g butter (melted and cooled)

Jasmine syrup:

  • 300 g white sugar
  • 500 g water
  • 1 tablespoon jasmine flower buds (culinary use)
  • 1 vanilla bean (split legthwise)
  • 40 g white rum

Raspberry sauce:

  • 100 g frozen raspberries
  • 20 g white sugar
  • 20 g water

Chantilly cream:

  • 400 mlg heavy cream
  • 60 g powdered sugar
  • 1 vanilla bean (split legthwise)

Instructiuni

Enriched yeast dough:

  • Combine the yeast, egg yolks, milk, honey, butter and vanilla in the bowl of your electric mixer.
  • Add the flour and salt and mix well for 10 minutes until the dough is smooth and elastic.
  • Split the dough into 6-8 pieces and place them all into greased miniature Bundt pans.
  • Cover with plastic wrap and allow to rise at room temperature for 2 hours.
  • Bake the babas in the preheated oven at 350°F - 180°C for 20-25 minutes or until well risen, golden brown and slightly crusty.
  • Remove from the oven and from the pans and place aside to cool down completely

Jasmine syrup:

  • Combine the sugar and water in a saucepan.
  • Bring to a boil then add the jasmine buds, as well as the vanilla pod.
  • 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.
  • Add the white rum as well.

Raspberry sauce:

  • Combine the ingredients in a small saucepan and bring to a boil.
  • Cook for 2 minutes then pass the sauce through a fine sieve.
  • Allow it to cool down then fill the pipettes.

Chantilly cream:

  • Combine the cream, sugar and the seeds of the vanilla bean in a cold bowl.
  • Whip with an electric mixer until fluffy and stiff.
  • Spoon the cream into a pastry bag fitted with a star nozzle.

To assemble the baba au rhum:

  • 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.
  • 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.
  • Carefully transfer the babas on a platter.
  • Top each of them with chantilly cream and finish with one or two pipettes filled with sauce.
Keyword Baba au rhum, Jasmine, Raspberry
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