Baba au Rum et aux Fruits

This is the ultimate festive dessert of our repertoire. Prepared the day before, the baba has time to absorb all the syrup and become soft and tender. Soak the cake in the syrup for a few minutes and let it rest for several hours before serving. Add some Chantilly
cream and fresh fruits and you have a glorious dessert your guests will appreciate.
One of the few desserts which uses yeast, as the dough is very rich with sugar and butter. A little bit like a brioche
dough, it is a slow rise and most of the rise happens in the oven.
The syrup is very easy and consists of sugar and of course dark Rum. It screams PARTY !!!

INGREDIENTS
220 Gr. All purpose flour
1 sachet of active dry yeast
1/2 Teaspoon Salt
50 Gr. Sugar, plus extra for lining the tin
2 Medium Size eggs at room temperature
70 Ml. Milk at room temperature
100 Gr. Butter also at room temperature

For the Syrup
250 Gr. caster Sugar
4 Tablespoons Dark Rum
Over medium heat, melt the sugar and rum and bring it to a soft boil. Cook for two to three minutes. Let it cool. You can prepare the syrup in advance and leave it at room temperature.

For the Chantilly Cream
250 Ml. double cream
1 teaspoon Vanilla Extract
Fresh Fruits for Garnish

PREPARATION
Place the flour in a large bowl of a stand mixer. Place the yeast on one side of the bowl and the salt
on the other. In a small bowl, mix the milk and eggs until well combined
Add 3/4 of the combined eggs and milk to the flour and knead for two minutes to combine.
Mix in the rest of the liquid and knead the dough until smooth and glossy, about 10 minutes.
Add in the softened butter cut in small pieces and work it through the dough gradually, until silky and
stretchy.
Place the dough in a warm place and cover with a tea towel. Let it rise for an hour. It should double in size.
Grease and sugar a Savarin mould.
Place the dough in your cake mould, making sure it is equally distributed all the way around.
Preheat the oven at 180 Celsius.
Allow the dough to rise again for another hour and bake for 20-22 minutes, until golden brown.

When the baba is cooked, take it out of the oven and allow to cool a little before carefully removing from the
pan.
Place the cake on a plate and pour over half the syrup. I use toothpicks and perforate the dough in several places to allow the syrup to permeate in the cake. Turn it over and repeat the same process with the rest of
the liquid. You should use the entire syrup. Transfer to a serving dish and leave it in the fridge to chill.

Meanwhile, whip the cream with the vanilla. The cream should be firm enough to pipe and hold its shape.

Pipe the Chantilly cream in the middle of the cake and top with fresh fruits.

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