Recipe: Baba Au Rum from Michelin-starred chef, Christophe Pelé, at Le Clarence

Michelin-starred chef Christophe Pelé has shared this fabulous Baba Au Rum recipe from his cookbook, Christophe Pelé - Le Clarence.

BABA AU RHUM

Ingredients:

For 45 mini-babas:

300g flour

10g sugar

5g salt

15g fresh yeast

150g eggs

120g milk

80g butter, room temperature

For the soaking syrup:

500g sugar

1 litre water

1 orange

1 lemon

2 vanilla beans, split and scraped

Photo by Richard Haughton

Christophe Pelé - Le Clarence - Author Chihiro Masui, Editor Glenat

Method:

For the mini-babas:

Combine all ingredients except the butter. Knead with a dough hook until it begins to form, then add the butter in pieces. Knead on medium speed until the butter is completely absorbed, then on high speed for 2 minutes. Form the dough into a ball, cover it and allow to rise for 15 minutes, then push the dough back down and allow to rise for 10 more minutes. Fill three quarters of each mold. Allow to rise 5 to 10 minutes, until the dough is nicely puffed. Cover the mold with parchment paper and place a second baking sheet on the top. Bake at 180 degrees for 20 minutes.

For the soaking syrup:

Slice the orange and the lemon into rounds. Combine all ingredients in a pot and boil until the sugar is completely dissolved. Remove from heat, allow to infuse for 30 more minutes then strain. Soak the babas in the cooled syrup. Remove them when they have doubled in volume. Use a pipette to inject 3ml of rum into each baba.

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