🍰 Rum baba

6 servings · prep 25 min + levée · cook 25 min

Ingredients

• 250 g flour
• 4 eggs
• 10 g baker's yeast
• 80 g butter
• 20 g sugar
• Syrup: water, sugar, rum
• Whipped cream

Method

1. Make a baba dough (flour, yeast, eggs, butter) and let it rise.
2. Bake in baba moulds at 180 °C 20–25 min.
3. Soak the babas generously with rum syrup.
4. Serve with whipped cream and a dash of rum.

Adapted from Alain Ducasse

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