Recipe for Mini Rum Babas by Alexia Maillard

Alexia Maillard, the grand winner of the program “Les rois du gâteau”, shares her recipe for the mini rum baba with mango and passion fruit.

Her exotic rum baba recipe features a beautiful dome made with our silicone cylinder mould 60 cavities Ø40X40 mm – 50 ml

Perfect for a gourmet coffee or a platter of mignardises, follow this recipe to make delicious Mini rum babas.

Step 1: The Passion Fruit / Mango Dome

Ingredients:

• 100g granulated sugar
• 10g NH 325 pectin
• 230g passion fruit puree
• 230g mango puree
• 2 tablespoons lime juice

Procedure:

Mix the sugar and pectin in a container.
In a saucepan, heat the two purees and as soon as they start warming up, add the sugar/pectin mixture.
Bring to a boil for a few minutes, stirring constantly.
Add the lime juice and pour the mixture into 4cm diameter half-sphere molds.
Place in the freezer.

Step 2: The Exotic Syrup

Ingredients:

• 500g granulated sugar
• 500g passion fruit puree
• 600g water
• 200g amber rum

Procedure:

Boil all the ingredients except for the rum. Once boiling, stop the cooking and let it cool, then add the rum.
Set aside to soak the babas later.

Step 3: The Baba Dough

Ingredients:

• 200g all-purpose flour (T55)
• 4g salt
• 20g granulated sugar
• 14g fresh baker’s yeast
• 80g lukewarm water
• 2 eggs
• 80g butter

Procedure:

For the baba dough, I use the dough hook of the mixer.
Crumble and dissolve the yeast in the lukewarm water. In the mixing bowl, add the salt and sugar, then sift in the flour.
Add the eggs and yeast mixture, set the mixer to low speed for 5 minutes. When the dough is smooth and begins to pull away from the sides, add the butter and increase the speed to medium for 20 minutes (the dough should no longer stick to the bowl).
Cover with a clean towel and let rise for 30-40 minutes at room temperature, then punch it down. Place the dough in a piping bag and fill the mini cylinder molds halfway. Let rise again for 30 minutes until the dough reaches the edges of the molds.
Bake for 25-30 minutes at 175°C (static heat).
Soak all the babas by turning them regularly.

Step 4: The Vanilla Whipped Cream

Ingredients:

• 500g heavy cream (30% fat)
• 250g mascarpone
• 80g powdered sugar
• 2 tablespoons vanilla extract

Procedure:

Place all the ingredients in the mixing bowl and whip the cream until firm peaks form.
Transfer to a piping bag with the nozzle of your choice.

Step 5: The Assembly

• pipettes filled with rum
• candied orange peels
• shiso leaves or other
• paper cases

Cut off the tops of the babas to retain only the cylindrical shape, turn the baba upside down, and place it in a paper case or directly on a small plate. Place the passion mango dome on top, pipe the whipped cream, add the pipette, a piece of candied orange, and a green leaf.

Ingredients

Equipment and ustensils

• Cylinder silicone mould 60 cavities Ø40X40 mm – 50 ml

Recipe steps

• Step 1: The Passion Fruit / Mango Dome

• Step 2: The Exotic Syrup

• Step 3: The Baba Dough

• Step 4: The Vanilla Whipped Cream

• Step 5: The Assembly

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