Preparation of Rum Babas with Cream and Strawberries

• Dough: Pour the flour and crumble the yeast into the stand mixer bowl

  Start with the paddle at medium-low speed and let the ingredients begin to mix.

• Add the very cold eggs, one at a time.

  When incorporated, add the sugar and let it incorporate well.

  

• Then add the salt and let it work for another 3 minutes until it is absorbed.

  It will take about 8 minutes with the machine running.

  

• After the time is up, turn off the machine, remove the paddle, and attach the hook, restart the machine at medium speed while adding the butter in pieces.

  Do not add more pieces if the first one is not absorbed.

  

• When you have finished all the butter, continue mixing for another 2 or 3 minutes.

  The finished mixture will be smooth and homogeneous.

• Being very elastic, you can grab a quantity with your hands, squeeze your fist, and what comes out from under the hand pour into the glass

  

• At this point, leave the mixture in the stand mixer, cover it with a cloth and let it rise for about 3 hours at a temperature of about 78°F.

• Once risen, butter the molds and fill them to about 1.8-2.1 oz each.

• Cover with plastic wrap until the dough starts to overflow

  

• Preheat the oven to 392°F static, place the glasses on a tray and bake for about 25 minutes.

  

• At the end of cooking, do not unmold them immediately, but let them rest for at least 10 minutes, better if you wait longer

  

• Now let’s prepare the syrup: In a saucepan, pour the water and sugar, mix until it dissolves.

• At this point, turn off the heat, add the rum and wait for the syrup to reach a temperature that allows you to dip your fingers. It should be as hot as possible

• Dip the babas first on the round side, holding them in this position for a few moments before immersing them completely.

  

• Leave them in the syrup for at least 1 hour, then let them drain on a rack with a plate underneath and continue this way with all the others.

  

• They are now ready, and you can finish them with a layer of apricot jam spread on the head of the baba.

• Before filling them, squeeze them gently

  

• If you want to fill them with cream, squeeze them slightly, make a cut halfway through the length.

  Whip the cream, previously very cold from the freezer, add the sugar, and whip it.

  

• Load a piping bag and fill with the desired amount, finish with strawberries and pistachios.

  The Rum Babas with cream and strawberries are ready

  

• With the same amount, you can also make 2 baba cakes

  

• Let’s make the babas.

  Put the eggs, sugar, and brewer’s yeast in the bowl, mix: 1 min./speed 4.

  Add the Manitoba flour and knead: 2 min./knead.

  

• Add butter and salt, knead: 3 min./knead. Transfer the dough to a large bowl, cover with plastic wrap and let rise away from drafts for 1 hour.

  

• Butter and flour 12 aluminum baba molds.

  Using 2 tablespoons, fill the molds halfway, and with fingers moistened with water, slightly push the dough down so that it adheres to the sides of the mold.

  

• Place the molds on the oven tray and let it rise, checking occasionally until the dough has reached the edge of the mold. Meanwhile, preheat the oven to 392°F.

  

• Place the tray on the lowest rack of the oven and bake in a hot oven for 20 minutes (392°F). Remove carefully from the oven and let cool completely before unmolding.

  

• Syrup

  In the clean and dry bowl, put the water and sugar

  cook: 10 min./176°F/anticlockwise/speed 1.

  

• Add the Rum and let the syrup cool until the temperature indicator shows 122°F.

  Place a rack over a baking tray and keep it on the work surface.

• Unmold the babas and with the help of a slotted spoon immerse them completely in the syrup for at least 5 minutes keeping them locked in place. Squeeze them gently and place them upside down on the rack letting them drain.

  

• They are now ready, and you can finish them with a layer of apricot jam spread on the head of the baba.

  If you want to fill them with cream, squeeze them slightly, make a cut halfway through the length.

  

• Whip the cream, previously very cold from the freezer, add the sugar and whip it for 3 min. with the butterfly at speed 3.5.

  

• Load a piping bag and fill with the desired amount, finish with strawberries and pistachios.

  load a piping bag and fill with the desired amount, finish with strawberries

  

•  The Rum Babas with cream and strawberries are ready.

  

• With this recipe, you can also make 2 baba cakes of 8.7 inches