Recipe for baba au rhum by chef Samuel Denis

Discover the recipe for baba au rhum

Chef Samuel Denis shares his recipe made in our silicone mould

Today, chef Samuel Denis shares with us his personal version of this classic, carefully made in our silicone pebble mould Ref. 012884, specially designed to reveal all the delicacy of the dough and the perfect shape of each baba.

This recipe will guide you step by step to make 12 baba au rhum with a melting texture and intense flavour, enhanced by a citrus-scented syrup and a smooth lime namelaka cream. Let yourself be tempted by this refined creation and master the art of baba like a true chef.

Step 1: Baba dough

Ingredients:

• 30 g fresh yeast
• 200 g milk
• 200 g eggs
• 80 g egg yolks
• 450 g flour
• 40 g sugar
• 10 g salt
• 100 g melted butter

Method:

Mix all the ingredients together except the butter for one minute with the paddle attachment. Knead for 7 minutes on the second speed. Add the melted butter. Mix until the butter is fully incorporated. Portion to 1/3 of the mould. Let rise until it reaches 3/4 of the mould. Bake at 200°C on the floor of the oven for 20 minutes with the steam on, then 5 minutes with the steam off.

Step 2: Soaking syrup

Ingredients:

• 1000 g water
• 500 g sugar
• 1 orange zest
• 1 yellow lemon zest
• 1 lime zest
• 1 vanilla pod

Method:

Bring all ingredients to a boil.

Step 3: Lime namelaka cream

Ingredients:

• 200 g milk
• 10 g glucose
• 5 g gelatin
• 30 g water
• 360 g white couverture chocolate
• 400 g cream
• 3 lime zests

Method:

Soak the gelatin in the water. Bring the milk and glucose to a boil. Add the gelatin. Pour the mixture over the chocolate. Blend. Then gradually add the cold cream. Blend. Refrigerate for at least 6 hours. Then whip the cream with a mixer.

Ingredients

Equipment and ustensils

• Silicone pebble mould 12 cavities Ø66X32 mm

Recipe steps

• Step 1: Baba dough

• Step 2: Soaking syrup

• Step 3: Lime namelaka cream

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