May 21, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Baba Au Rhum

Chef Doug Saltis' Baba Au Rhum.

Baba dough, baba glaze, vanilla whipped cream, citrus vanilla syrup and citrus zest by Chef Doug Saltis of Paris Club Bistro and Bar in Chicago, IL.

 

Yield: 8 servings

Baba Dough:

  • 7 oz/200 g all-purpose flour
  • 0.07 oz/2 g kosher salt
  • 0.3 oz/9 g active dry yeast
  • 0.3 oz/9 g honey
  • 2.4 oz/70 g unsalted butter, cubed and at room temperature
  • 8.8 oz/250 g eggs, lightly whisked

1. Using a mixer with paddle attachment, combine the flour, salt, yeast, honey, and mix well until well incorporated at low-medium speed. Slowly add the eggs in increments to allow the dough to absorb the eggs.  Add the butter in increments and continue mixing on low-medium speed until the dough begins to come together. Increase the speed to medium and mix for 7 minutes, until dough is well incorporated and gluten develops well.  The dough should have elasticity. Scoop the dough into a lightly oiled bowl, cover with plastic wrap, and allow to proof for 30-45 minutes, or until dough doubles in size.

2. Punch down dough and place into piping bags. Spray baba molds with oil, pipe dough ¾ of the way up the mold.  Allow the dough to proof until doubled in size (if using proof box, dough will proof in 10-15 minutes). If proofing at room temperature, spray plastic wrap with pan spray and drape over molds.

3. Once dough is proofed, bake in convection at 350°F with no fan setting at 0% humidity, for approximately 20 minutes.

4. Carefully remove babas from molds and place on a racked sheet tray.
Bake for 5 minutes.  Allow to cool down completely. 

5. Wrap individually and reserve.

Baba Glaze:

  • 7 oz/200 g Cristal Glaze nappage
  • 1.4 oz/40 g water

In a deep container, combine Cristal glaze and water and mix with immersion blender until well incorporated.

Vanilla Whipped Cream:

  • 8.18 oz/232 g heavy cream
  • 1 oz/32 g confectioners’ sugar
  • 1 tsp vanilla paste

1. In a large mixer, whip cream, sugar, and vanilla until stiff peaks form.

2. Place into a piping bag with star tip and reserve.

Citrus Vanilla Syrup:

  • 1 gal/3.7 lt water
  • 8 lb/3.63 kg granulated sugar
  • 1 Madagascar vanilla bean
  • 1 orange

1. Bring water to a boil.

2. Add sugar and scraped vanilla bean. Once sugar has dissolved, remove from heat. 
Add 3 ¼” slices of orange and allow to infuse.

Citrus Zest:

  • 1 lemon, preferably organic
  • 1 orange, preferably organic
  • 17.6 oz/500 g granulated sugar, divided
  • 17.6 oz/500 g water

1. Remove zest from orange and lemon with a pairing knife.  Cut off any fruit but allow a small amount of white pith to remain.  Cut into ¼” by ½”  strips. Place each into cold water and bring to a boil.

2. Drain water and repeat 3 times for each, starting with cold water each time.
Place each into separate pots and cover with 8.8 oz/250 g sugar and 8.8 oz/250 g water. Bring to a boil and simmer for 30 minutes.  Drain and place on to a rack to dry.  Reserve.

Assembly:

  • Lemon zest

1. In a saucepan over low heat, warm the Vanilla Citrus Syrup.  Place baba into syrup and allow to warm for 30 minutes.  Baba should double in size.

2. Using a slotted spoon or fish spatula, carefully place soaked baba onto a rack to drain for 1 minute. Brush with 1 Tbs  Baba Glaze.

3. Pipe Vanilla Whipped Cream into center and build up 1”. Place two pieces of candied orange and one candied lemon on whipped cream. Garnish with one rasp of lemon zest. Serve with guest’s choice of rhum tableside.

 


Click here to read more about this and related recipes in the article "Tout Sweet: Reviving the French Classics."

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