Fruit & Rum Babas Recipe
Tickle your tastebuds with this delicious Fruit & Rum Babas, won't you? Fall in love with this Fruit & Rum Babas recipe from the French cuisine. This Fruit & Rum Babas is a perfect Dessert. Stock up on more and more Fruits as you will want to make this Fruit & Rum Babas time and again. It is highly recommended, you must try this Fruit & Rum Babas recipe.
Ingredients
Savarin Dough:
3 tablespoons (40 g) sugar
1 cup (250 ml) warm milk (110 F 43°C) 1-1/2 pkgs. active dry yeast
2-1/3 cups (350 g) all-purpose flour
4 eggs
2 tablespoons (25 g) vanilla sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (150 g) butter, melted
Syrup:
3/4 cup (150 g) sugar
1 cup (250 ml) water
Grated peel of 1 lemon
1/3 cup (100 nil) rum
1/2 cup (125 ml) white wine
Filling:
1 cup (250 ml) whipping cream
1 tablespoon powdered sugar, sifted
1 teaspoon unsweetened cocoa powder, sifted
12 oz. (350 g) drained canned fruit, pineapple, gooseberries, cherries, kumquats, kiwi fruit
1/2 cup (50 g) sliced almonds
Directions
To make savarin dough, stir 1 teaspoon unflavored sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour into a large bowl.
Beat eggs with remaining unflavored sugar in a medium bowl until frothy.
Mix in vanilla sugar, salt and slightly cooled melted butter.
Stir yeast mixture into egg mixture.
Pour into flour, mixing well to make a loose dough.
Cover and let rise in a warm place 10 minutes.
Grease and flour about twenty-four 3-inch (7.5-cm) savarin pans.
Beat risen dough.
Half-fill prepared pans with dough.
Cover and let rise in a warm place 15 minutes or until dough reaches tops of pans.
Preheat oven to 375°F (190°C).
Bake 30 minutes or until babas are a rich brown.
Turn out onto a rack.
To make syrup, heat sugar, water, lemon peel, rum and white wine in a small saucepan over low heat.
Stir constantly until sugar has completely dissolved.
Increase heat and bring to ,a boil; cook 5 to 10 minutes.
Place warm babas upside down on a plate; spoon warm syrup over babas.
They must be completely soaked with syrup.
To make filling, whip cream with powdered sugar until stiff.
Place half the whipped cream mixture in another bowl.
Stir in cocoa powder.
Fill a pastry bag fitted with a fluted nozzle with the plain whipped cream.
Pipe rosettes of cream in the centers of half the babas.
Pipe rosettes of chocolate cream into remaining babas.
Cut fruit into small pieces; decorate babas with fruit.
Sprinkle with almonds.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour into a large bowl.
Beat eggs with remaining unflavored sugar in a medium bowl until frothy.
Mix in vanilla sugar, salt and slightly cooled melted butter.
Stir yeast mixture into egg mixture.
Pour into flour, mixing well to make a loose dough.
Cover and let rise in a warm place 10 minutes.
Grease and flour about twenty-four 3-inch (7.5-cm) savarin pans.
Beat risen dough.
Half-fill prepared pans with dough.
Cover and let rise in a warm place 15 minutes or until dough reaches tops of pans.
Preheat oven to 375°F (190°C).
Bake 30 minutes or until babas are a rich brown.
Turn out onto a rack.
To make syrup, heat sugar, water, lemon peel, rum and white wine in a small saucepan over low heat.
Stir constantly until sugar has completely dissolved.
Increase heat and bring to ,a boil; cook 5 to 10 minutes.
Place warm babas upside down on a plate; spoon warm syrup over babas.
They must be completely soaked with syrup.
To make filling, whip cream with powdered sugar until stiff.
Place half the whipped cream mixture in another bowl.
Stir in cocoa powder.
Fill a pastry bag fitted with a fluted nozzle with the plain whipped cream.
Pipe rosettes of cream in the centers of half the babas.
Pipe rosettes of chocolate cream into remaining babas.
Cut fruit into small pieces; decorate babas with fruit.
Sprinkle with almonds.
