Rum Baba from Champagne according to the recipe of Vincent Dale
10 servings
120 minutes
Rum baba from Champagne by Vincent Dalle's recipe is a refined dessert with a rich history. Its roots go back to the 18th century when French pastry chefs adapted the Eastern European baba-bretzel. The delicate airy dough soaked in aromatic syrup with Marc de Champagne and oranges offers incredible softness and rich flavor. Noble rum and spices like cinnamon, vanilla, and star anise add sophistication. Served with vanilla cream, this dessert is perfect for festive dinners and special occasions.
1
Preparing the dough: mix flour, yeast, and 100 g of eggs in a food processor. Mix vigorously on the second speed until a strong dough forms that pulls away from the bowl's sides. Add the remaining eggs for elastic dough. Finally, add salt and melted cold butter. Once all ingredients are mixed, set the dough aside, cover it with a damp cloth or plastic wrap, and let it rise for an hour (the dough should increase by one-third).
- Wheat flour: 200 g
- Dry yeast: 8 g
- Chicken egg: 4 pieces
- Chicken egg: 4 pieces
- Salt: 2 g
- Butter: 70 g
2
Grease the suitable molds with oil.
- Butter: 70 g
3
Use a piping bag to fill the molds with dough and let them sit for a while to take shape.
4
Bake for 35-40 minutes at 180 degrees.
5
After baking, remove from molds and leave for 24 hours at room temperature
6
Preparing syrup for rum baba: In a pot, add 200 g of sugar, 100 g of honey, 50 g of Marc de Champagne, fresh juice of two oranges, zest of two oranges, a vanilla stick, a cinnamon stick, a star anise, a clove, and bring to a boil.
- Water: 500 ml
- Sugar: 210 g
- Honey: 100 g
- Grappa: 50 ml
- Oranges: 2 pieces
- Orange zest: 2 pieces
- Vanilla pod: 2 pieces
- Cinnamon sticks: 1 piece
- Star anise: 1 piece
- Cloves: 1 piece
7
Dip our rum babas in warm syrup. Immediately take them out, let the syrup drain off and cool. After cooling, pour Marc de Champagne over the rum baba.
- Grappa: 50 ml
8
Preparing whipped cream with vanilla: split 1 vanilla pod in half, add the seeds to the cream, add powdered sugar, and whisk.
- Vanilla pod: 2 pieces
- Double cream 40% fat: 250 ml
- Icing sugar: 30 g
9
Serving: place whipped cream at the bottom of a dish, add a rum baba on top, and decorate with a vanilla pod. Bon Appetite!