Really can’t say that I’m a big fan of baba au rhum, but it’s such a classic that one simply cannot skip this in pastry school. What it is: a small yeast cake, rich in eggs and butter, saturated in rum or other hard liquor. Let’s see how it’s done.
The dough is left to rise in a warm place until it doubles in volume, then baked in oven until nicely browed.
Savarins, a variation of baba au rhum, uses a circular ring cake mold and is soaked with different alcoholic syrups.
The baked babas, savarins, and marignans are soaked in hot syrup until soft and well-saturated.
Here is the size difference between an unsoaked baba and a soaked baba.
Sprinkle babas with rum, glaze with apricot glaze, then top with sweetened whipped cream or pastry cream.
Savarins, on the other hand, were soaked in raspberry (or another variation of) syrup.
Then topped with peach halves, pistachio cream, fresh raspberry, and a piece of decorative chocolate.
I’m not really a big fan of babas au rhum, but quite enjoyed the savarins and decided to share a few of these with the folks at a wine shop I frequent. Very well-received they were!
Next up: petites tartes.