Ingredients for 12 servings
For the rum pot baba
- 135 g plain flour
- 6 g sugar
- 3 g salt
- 8 g fresh yeast
- 30 ml water
- 80 g eggs
- zest of ¼ orange
- 45 g melted butter
- 1 liter water
- 600 g sugar
- 400 ml liquid from a classic rum pot
- Spreadable apricot jam (diluted with water if necessary)
For the mascarpone cream
- 250 g heavy cream
- 250 g mascarpone
- 25 g sugar
- seeds of 1 vanilla bean
Preparation
- For the rum baba dough, mix all ingredients in a mixing bowl, except for the butter, using a stand mixer fitted with a paddle attachment for about 5 minutes. Incorporate the melted butter and mix for another 5 minutes.
- Fill 12 greased Savarin molds three-quarters full with the dough using a piping bag.
- Let it rise in a warm place for approximately 45 minutes, then bake in the oven at 160 °C fan for 25 minutes. The dough should be completely dry at the end of baking as it will absorb the rum.
- Allow the dough to cool.
- Bring water, sugar, and rum pot liquid to a boil and let it cool to 50-60 °C.
- Soak the dry pieces of dough in the liquid for about 5 minutes, then turn them over. After 5 minutes, let them drain on a rack and spread them with apricot jam.
- For the mascarpone cream, whisk all ingredients until creamy.
- To serve, place the Baba in a large soup plate, pipe the mascarpone cream in a circular shape, distribute berries around the plate, and fill with a little rum pot liquid.
