My revisited Baba au Rhum
Who loves a good alcohol infused desert?
ME. And you so probably do to.
It brightens up a cold winter day and warms up your tummy, gives you fuel and energy but most importantly, tastes incredibly GOOD.
The original form of the baba was similar to the babka, a tall cylindrical yeast cake (babka is still cooked in Poland and in Polish communities over the world). The name means ‘old woman’ or ‘grandmother’ in the Slavic language!
The modern Baba au Rhum was invented in rue Montorgueil in Paris around 1835. Today, the word “Baba” in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba which is what I have decided to revisit here!
I make my babe in slices instead of individual portions. So the most important part is making the brioche:
For the Brioche Dough:
- 300g plain flour
- 2 teaspoons salt
- 50g caster sugar
- 4 eggs
- 170g unsalted butter, softened
- 2 (7g) sachets dried active baking yeast, dissolved in 1 teaspoon of tepid water
How to make the brioche?
1. Pour the flour into a large bowl. Add the salt, sugar, eggs, softened butter and yeast into the centre. Mix well until it has formed a dough. Place a plate on top of the bowl and let it rise overnight (or for 6-7 hours).
4. Bake the brioche in preheated oven for 20-25 minutes. Remove from the oven and immediately brush with sugar glaze. Let cool.
Once the brioche has cooled, slice into thick portions. Place them onto a plate, then:
douse generously in the rum of your choice.
Rapidly take some slices of canned but better even, fresh pineapple. Heat them in some butter in a pan until brown.
Once the pineapple browned, place on top of your slices of generously imbibed brioche.
Serve with vanilla ice cream or (my favourite) almond ice cream, some whipped cream for the sinners and a slice of mint to break the sweetness.
You can also add (as I do) a small dose of raspberry coulis
Simple and DIVINE!
Bon appetit mes amis xoxoxo