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The dessert, French classic

Rum baba with vanilla whipped cream

Rum baba is a classic French dessert for 6 people, a light brioche soaked in rum syrup and served with vanilla whipped cream. It takes 45 minutes of active work and is made entirely the day before, including the dough, baking and soaking. It's medium difficulty, costs about €1.70 per person, and the key to success is soaking the babas while they're still warm.

A soft rum baba soaked in syrup, topped with vanilla whipped cream, a classic that wins over anyone with a sweet tooth.

Rum baba with vanilla whipped cream
For
6 people
Work
45 min
Total time
3 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.70
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Rum baba is that airy brioche that gives way under your fork and releases its orange and vanilla scented syrup, right before the whipped cream softens the whole bite. The contrast between the soaked, moist crumb and the light cream is what gives this dessert its character, and the rum added at the very end lifts the flavor without overpowering it.

This is a dessert for a family lunch or a dinner with friends, the kind you bring out when you want to mark an occasion without spending your evening in the kitchen, since everything happens the day before. It works well after a fairly simple main course, any time of year, and fits a holiday table just as easily as a slightly dressed up Sunday lunch.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 55
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the dough, bake the babas, prepare the syrup and soak the babas, then let them rest overnight at room temperature. Just before guests arrive, whip the cream and keep it chilled. At serving time, plate the babas, drizzle each with a spoonful of rum and add the whipped cream alongside.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Dry active yeast 7 g
  • Sugar for the doughoften in the pantry 20 g
  • Water for the syrupoften in the pantry 75 cl
  • Sugar for the syrupoften in the pantry 300 g
  • Dark rum 15 cl
  • Vanilla bean 1
  • Powdered sugaroften in the pantry 30 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Eggs 4
  • Milk 3 tbsp
  • Melted butter 80 g
  • Heavy cream 40 cl

Fruits and vegetables

  • Organic orange 1

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the flour, salt, sugar and yeast, add the eggs one at a time while kneading well, then the milk and finally the melted butter, and let rise for one hour. 1 h 10

    Knead with a stand mixer until the dough pulls away from the sides, it should be smooth and elastic.

  2. Fill six buttered baba molds halfway, let the dough rise to the top of the molds, then bake at 180°C. 30 min

    Watch the rise closely, once the dough reaches the edge of the mold it's time to bake.

  3. Heat the water with the sugar, orange zest and vanilla, remove from heat and stir in the rum.

    Add the rum off the heat, the heat would make it evaporate.

  4. Unmold the warm babas, dip them into the hot syrup, turning them over, and let them soak before draining on a rack. 15 min

    Press a baba between two fingers, it should release syrup without collapsing.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Whip the well chilled cream into whipped cream with the powdered sugar and vanilla seeds.

    Keep the bowl and whisk in the freezer for fifteen minutes before whipping.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the babas, drizzle each with a spoonful of rum and add the whipped cream alongside.

    Add the rum at the very last moment, its aroma comes through stronger that way.

Our tips to get it right

  • Measure the yeast carefully and check its date, old yeast makes the dough rise poorly and the baba dense.
  • Butter the molds generously, right into the grooves, otherwise unmolding the warm babas will tear their shape.
  • Make a bit more syrup than you think you need, some babas soak up more than others depending on how they baked.

The variations

  • Swap the dark rum for a homemade infused rum, it gives the baba the flavor of whatever fruit you steeped in it.
  • For an alcohol free version, replace the rum in the syrup and final drizzle with reduced orange juice and a bit of zest.
  • To save time, make the babas and syrup the day before as usual, but serve the cream spooned on in a simple dollop instead of whipping it fresh with an electric mixer at the last minute.

What to serve it with

  • A strong coffee to finish
  • Fresh orange segments
  • A light black tea

Storage

Soaked babas keep for 2 days at room temperature in a closed container, as long as they stay well coated in syrup. The whipped cream should be made at the last minute and kept refrigerated to stay firm. Once soaked, the baba doesn't freeze well.

Questions about this recipe

Can you make babas without special molds?

Yes, buttered muffin tins or small ramekins work well. Just shorten the baking time a bit if your molds are smaller than traditional baba molds.

How do you know when a baba has soaked enough?

Press it gently between two fingers, it should release a bit of syrup without falling apart. If the center still feels dry, let it soak a few more minutes.

Can you use a different alcohol instead of dark rum?

A dark aged rum or cognac both work well and bring a slightly different aroma. Avoid strongly flavored spirits that would overpower the vanilla and orange.

How do you plate a baba for a nicer dinner?

Serve it in a shallow bowl so it holds the syrup, with a quenelle of whipped cream set beside it rather than on top. A bit of freshly grated orange zest right before serving adds a nice finishing touch.

Can a rum baba be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a rum baba?

Allow 3 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a rum baba?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a rum baba cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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