Mini rum babas

Mini rum babas

Recipe by : Magimix
★ ★ ★ ★ ☆ 60 rates
Preparation : 15 min
Cooking : 35 min
Total time : 1 h 20
Rest : 30 min
6 people

120 g plain flour

1 sachet of baking powder (11 g)

1 pinch salt

1.5 apple

50 g unsalted butter

60 ml warm milk

3 eggs

150 g sugar

500 ml of cream

60 g icing sugar

1 organic orange

100 ml rum

400 ml water

200 g sugar

Associated products

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COOK EXPERT
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COOK EXPERT BATCH COOKING (Bundle)
All Cooking Food Processor
Tips

You can replace apple with a fresh fruit of your choice.

RECIPE STEPS
1
Fit the whisk in the metal bowl.
2
Break the eggs and set aside the yolks. Start by beating the egg whites, with a pinch of salt, in the metal bowl, by fitting whisk, removing the cap and running the program.
  • 1 pinch salt
  • 3 eggs
Beaten egg whites 05:00 / 5 / __°C
3
Set aside. Clean the metal bowl; then put the egg yolks and sugar into it. Run the program until the mixture whitens.
  • 3 eggs
  • 150 g sugar
Expert 03:00 / 4 / __°C
4
Make softened butter by working the butter with a spatula, at room temperature, until you get a smooth consistency.
  • 50 g unsalted butter
5
Add the ingredients then run the program.
  • 120 g plain flour
  • 50 g unsalted butter
  • 60 ml warm milk
  • 1 sachet of baking powder (11 g)
Expert 04:00 / 6 / __°C
6
Scrape down the sides of the bowl and then gently incorporate the egg whites with a spatula.
7
Butter 6 baba tins (or savarin moulds), distribute the dough evenly and let rest for 30 minutes at room temperature.
8
Heat the oven to 180°C. Bake the babas for 25 minutes.
9
Put the orange zest and juice into the metal bowl, along with the other ingredients. Run the program.
  • 1 organic orange
  • 100 ml rum
  • 400 ml water
  • 200 g sugar
Expert 20:00 / 1A / 120°C
10
Cool the metal bowl by placing a few ice cubes in it and running the program. Empty it and then wipe it thoroughly to dry.
Crushed ice 01:00 / Auto /
11
Fit the whisk in the metal bowl, then pour the cream and the (icing) sugar. Remove the cap and run the program.
  • 60 g icing sugar
  • 500 ml of cream
Expert 02:30 / 7 / __°C
12
The cream is ready when the whisk leaves distinct traces in the cream and the cream has stiff and firm peaks (when the whisk is lifted out of the mix). Depending on the cream used, and its temperature, it may be necessary to rerun the program for a few minutes. Watch the cream carefully so that it does not turn into butter. If necessary, rerun the program.
Expert 01:00 / 7 / __°C
13
Turn babas out of tins onto a biscuit rack to cool a little. Pour over syrup until it is all soaked up. Let any excess syrup drain away.
14
Put the whipped cream into a piping bag and fill the centre of the babas.
15
Decorate with freshly chopped fruit and sprinkle with the remaining syrup.
  • 1.5 apple

© photos Sandra Mahut © 2014 Hachette Livre (Marabout)

paula89841

so pleased with the results of my first recipe. Took them to a dinner party, a big hit.

dorean2879

What weight in grams is the equivalent of "1 sachet of baking powder"? This product isn't available in sachets where I live.

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