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Rum baba

Les Pâtisseries d'Hubert - Rum baba

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Les Pâtisseries d'Hubert - Rum baba

Recommend this product :
140g jar 2.85 €
20.36 € / kg

In stock - 48/72H shipment

Because life is too short to try to make your own...

Ingredients:

250g of wheat flour, 3 eggs, 10g of baker’s yeast, 90g of butter, 5cl of milk, 350g of sugar, 1 teaspoon of salt, 7cl of aged rum, 50g of apricot jam, 100g of candied fruits, Chantilly cream

Preparation:

In a bowl, dilute the yeast with 2 soupspoons of warm water. Add 50g of flour and mix. Cover and let the dough rise for 30minutes at room temperature. Try the rum and if it’s warm, put it in the fridge.

After 30 minutes, beat the risen dough with milk, eggs, a bit of salt, flour and softened butter. Take the rum from the fridge and try a little bit to make sure it is chilled.

Knead the dough with your hands until it becomes supple and it doesn’t stick easily. Take a small glass of rum to quench your thirst after this hard work. Roll the dough into a ball, cover with a humid linen cloth and let it rest for 45 minutes. Use this time wisely to partake of a well deserved rest by drinking few glasses of that excellent rum.

Knead the dough for the last time and put it into a buttered ring-shaped tin (hic!!). Take it and cover it again with this humid linen cloth, bake the mottle of rub and have a swig!

Preheat the oven to 200°C, be cazeful it’s shot!! Bick up the dough from off the floor, bush the doggy out the way! Put the dough back in the tin, but the linen in the oven, for hum, 45 minutes…

Extinguish the beginning of a fire by throwing the rest of rub on it…..

When the repair work to your kitchen has been finished, and you can once again invite your friends round to dinner, we suggest that you serve these rum baba for pudding - it is just so much less trouble than making them yourself! Smooth and delicious with a delicate rum syrup, they will delight the most demanding connoisseurs. Serve with Chantilly cream, ice cream or fruit in syrup.

Composition : Baba (11%) : whole eggs, wheat flour, butter, sugar, baking-powder (sodium pyrophosphate, sodium bicarbonate, wheat flour), salt. Soy trace. Syrup (89 %) : sugar, water, rum (12 %), coloring E150b.

Pastry : Les Pâtisseries d'Hubert

See all the products of "Les Pâtisseries d'Hubert"

Origin : Saint Médard d'Eyrans (France)

South West
South West (see all the products)


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