savarin

farine, sucre en poudre, beurre, lait, levure chimique, orange, oeuf, thé, grand-marnier

Savarin à l'orange et au grand marnier

120 g de farine

g de sucre en poudre

g de beurre

c.à.s de lait

c.à.s de levure chimique

oranges

oeufs

cl de thé léger

c.à.s de grand-marnier (ou cointreau)

Préchauffer le four à 200°C (thermostat 6-7).

Séparer les blancs des jaunes et battre les blancs en neige.

Verser les jaunes dans un plat, ajouter 150 g de sucre et la pincée de sel et mélanger jusq'au blanchiment.

Faire chauffer le lait avec le beurre et rajouter au mélange.

Ajouter la farine progressivement ainsi que le levure.

Incorporer délicatement les blancs en neige an tournant de bas en haut.

Beurrer un moule à baba et y verser le mélange, mettre au four pour 25 minutes.

Pendant ce temps prélever le zeste d'une orange, presser les 3 oranges et mettre le jus dans un casserole avec le thé, le reste du sucre et le zeste.

Porter à ébullition en remuant puis rajouter le grand marnier (hord du feu).

Démouler le baba et verser le sirop dessus (encore chaud).

Soft yummy yeast cakes are soaked in a delicious rum syrup then drizzled with an orange glaze and topped with vanilla whipped cream to make this unbelievably delicious Rum Baba (Baba Au Rhum) ! It&#039;s an unforgettable classic French dessert that is perfect for any dinner party!

Rum Baba

instant yeast

milk (lukewarm)

all-purpose flour

salt

butter (6 tablespoons,

honey

eggs (beaten)

water

sugar

whipping cream

vanilla bean paste (or vanilla extract)

orange marmalade

berries (such as strawberries, blueberries, blackberries)

mint

Dissolve yeast.

In a small bowl whisk the instant yeast with the lukewarm milk so it dissolves.

Make the dough.

Add the flour and salt to the bowl of your stand mixer fitted with the dough hook. Add the yeast mixture, butter and honey. Start mixing on low speed and gradually add the eggs. Scrape down the sides of the bowl, then turn up the speed to high and continue mixing for 10 to 15 minutes to develop the gluten. The dough should be a smooth elastic dough.

Proof the dough.

Transfer the dough to a clean bowl, use a bench scraper to help transfer the dough. Cover the bowl with plastic wrap and allow it to proof, in a draft free environment, for 30 minutes.

Prep the pan.

Generously butter a rum baba mold pan, or a muffin pan, then lightly dust each mold with flour, shaking off any excess. Wipe the top with the mold with a clean towel or paper towels to remove any excess flour.

Proof the cakes.

Using 2 tablespoons, transfer dough into each mold, halfway through. Place the mold pan in a warm draft free environment and allow it to proof for another 1 to 2  hours, until doubled in size.

Prep the oven.

Bake the baba cakes.

Place the mold pan in the oven and bake for 11 to 13 minutes or until golden brown on top. To check if they&#39;re done, insert a toothpick in the center of a baba, and it should come out clean when they&#39;re done.

Cool cakes.

Carefully remove the babas to a cooling rack immediately and allow to come to room temperature.

Baba Dough

Make simple syrup and cool.

Add the water and sugar to a medium saucepan and bring to a boil over high heat, stirring occasionally. Once the mixture reaches a boil, simmer for one more minute then remove from heat. Allow the simple syrup to cool to room temperature. Stir in the rum.

Soaking Syrup

Make the vanilla whipping cream.

Add the cream to the bowl of your mixer fitted with a whisk attachment. Mix until foamy, then add the sugar and vanilla bean paste. Continue beating until soft peaks form. Refrigerate until ready to use.

Vanilla Whipped Cream

Make the orange glaze.

Whisk the orange marmalade with water in a small bowl, then microwave for about 15 seconds to warm it up.

Orange Glaze

Soak the cakes.

Place a cooling rack over a baking sheet. Place 3 or 4 babas in the sauce pan and submerge them using a spoon. Flip them over and press them down again, allowing them to absorb the soaking syrup. When they&#39;re fully soaked, they should feel heavy. Once thoroughly soaked, transfer the rum babas to the prepared baking sheet with cooling rack. Repeat with remaining babas. Spoon remaining syrup over the top of the babas. Transfer the babas to the refrigerator to chill for an hour to overnight.

Finish assembling rum baba.

Brush each baba with the orange glaze to give them a beautiful shine. Top rum babas with the vanilla whipped cream, berries and serve.

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Savarin à l'orange et au grand marn...

Rum Baba

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