Rum baba

> Other view of the product :

140g jar

2.80 €
20.00 € / kg

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, so during that time, you can also take a well deserved rest by drinking few glasses of that excellent rum.

Knead the dough for the tast lime 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, you will again be able to invite your friends, we suggest you to give them the Hubert’s rum baba for desert. Smooth and delicious with a delicate rum syrup, this will delight the most demanding connoisseurs, and it is less dangerous for your health and your home. Serve it 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

Origin : Saint Médard d'Eyrans, Gironde (France)

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

With this product, we suggest you :

Baba Gascon with Armagnac		Prune and armagnac far cakes		Crumble with apples and Armagnac	Charlotte de Gascogne
230g jar 6.70 €	160g jar 3.30 €	90g jar 3.50 €	160g jar 5.60 €

Baba Gascon with Armagnac

Prune and armagnac far cakes

Crumble with apples and Armagnac

Charlotte de Gascogne

230g jar
6.70 €

160g jar
3.30 €

90g jar
3.50 €

160g jar
5.60 €

Customers who bought this product also bought :

Bordeaux canelés with rhum		Prune and armagnac far cakes		Little lemon Génoise	Baba Gascon with Armagnac
4 canelés - 160 g jar 3.40 €	160g jar 3.30 €	160g jar. 4.65 €	230g jar 6.70 €

Bordeaux canelés with rhum

Prune and armagnac far cakes

Little lemon Génoise

Baba Gascon with Armagnac

4 canelés - 160 g jar
3.40 €

160g jar
3.30 €

160g jar.
4.65 €

230g jar
6.70 €

ˆ Top of the page ˆ

All our departments :	Sea products, Foie gras & Confits, Delicatessen, Grocery, Ready-made meals, Seasonings, Cheeses, Desserts, Honeys & Jams, Drinks Tea, coffee, cocoa, Gourmet gifts, Gourmet baskets

Discover BienManger :	Welcome, Your basket, Contact us, Guarantees, Secured payment, Add to favorites, Recommend this site to a friend, Shipping, Blog

Selections :	Produits du terroir, Gastronomie, Huile d'olive, Marché de Noël, Crêpes et Chandeleur, Holidays food, Italian gourmet food, Organic products, Balsamic vinegar, Agar agar, Gourmet baskets