BABA WITH ILES DU VENT RUM

Name: BABA WITH ILES DU VENT RUM
Yield: 6 à 8 babas
Ingredients: 180 g flour T45; 20 g sugar; 4 g salt; 10 g fresh yeast; 8 g milk; 120 g eggs; 60 g softened butter; 230 g sugar; 500 g orange purée; 20 g yuzu purée; Zest of 1 orange; 1 vanilla pod; 120 g Iles du Vent rum 54% vol.; SQ whipped cream

Chef :

Original creation by
Wendy YU,
Pastry Chef,
Sinodis, China

Brand

Quantity :

Recette pour 6 à 8 babas

Download recipe

Ingredients

180 g flour T45
20 g sugar
4 g salt
10 g fresh yeast
8 g milk
120 g eggs
60 g softened butter

Step

Sift together the flour, sugar and salt. Mix well with milk and
yeast. In the tank of the beater, at low speed, mix the two
mixtures. Add gradually the eggs and mix until the dough no
longer sticks to the sides of the bowl. Always at low speed, add
the butter in 3 times. Let the dough rise for 45 minutes. Place
the dough into the mould, then let rise for 30 minutes. Bake in
the oven to 180°C for 20 minutes. Unmould, let cool.

Ingredients

230 g sugar
500 g orange purée
20 g yuzu purée
Zest of 1 orange
1 vanilla pod
120 g Iles du Vent rum 54% vol.
SQ whipped cream

Step

Boil sugar, purées and vanilla pod. Cover and simmer for 30
minutes. Leave the syrup to cool slightly, then add the Iles du
Vent rum. Soak the babas in the syrup, then drain on a grid.

Ingredients

No ingredients.

Step

Top with whipped cream every baba, then decorate with an
orange segment.