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  • Rum Baba with Chestnut Cream and Whipped Cream

Rum Baba with Chestnut Cream and Whipped Cream

Posted on Oct 10th, 2020
by Anne Sophie
Categories:
  • Cake Recipes
  • Dessert
Rum baba, chestnut cream, vanilla whipped cream

What could be more regressive and delicious than a rum baba? Here it is combined with a chestnut cream and vanilla whipped cream… I like the amber side of rum, the earthy sweetness of chestnut and the warmth of vanilla. But it is possible to vary the flavours of the cream in all registers: sour, sweet… For a family meal, you can use a savarin mould.

Recipe by Anne-Sophie Pic, legendary 3-Michelin starred French Chef. Anne-Sophie has recently launched her own cooking school where you can learn how to prepare haute cuisine dishes, creative pastries, and learn the ins and outs of wine tasting.

Rum baba, chestnut cream, vanilla whipped cream

Rum Baba with Chestnut Cream and Whipped Cream

Anne Sophie
4.92 from 79 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 55 minutes mins
Course Dessert
Cuisine British
Servings 2 servings

Ingredients
 
 

The baba dough:

  • 200 g flour
  • 5 g salt
  • 15 g sugar
  • 10 cl milk
  • 10 g baker’s yeast
  • 2 eggs
  • 50 g soft butter

The baba syrup:

  • 80 cl water
  • 500 g sugar
  • 1 vanilla pod
  • 20 cl brown rum

Creamy chestnut cream:

  • 15 cl milk
  • 150 g chestnut cream
  • 1 tbsp cornstarch
  • 50 g sugar
  • 1 egg yolk
  • 2 g gelatine
  • 80 g butter

Vanilla whipped cream:

  • 1 vanilla pod
  • 30 cl high quality liquid cream cold

The finish:

  • 1 dash rum

Instructions
 

How to Make the Baba Dough:

  • In the vat of a mixer, mix the flour, salt and sugar.
  • In a saucepan, warm the milk (about 30°C/ 86 ℉ , check, if you have a thermometer).
  • Add the yeast and stir to dissolve it. Pour this warm milk over the flour with 1 egg and mix at low speed. As soon as the dough is homogeneous, add the second egg.
  • Stop the mixer. Pour the melted butter over the dough. Leave, without stirring, at room temperature until the butter goes under the dough. At this point, stir again to incorporate the butter.
  • Fill the baba moulds with the dough and let them grow at room temperature, so that they double in volume. Preheat the oven to 170 °C/ 338 ℉ (th. 5-6). Bake for 20 to 25 minutes.
  • When they come out of the oven, remove the babas from the moulds, place them on a rack and leave them to cool.

How to Make Baba Syrup:

  • Boil the water, sugar and vanilla bean for a few seconds.
  • Remove from the heat, leave to cool and then pour in the rum.
  • When the syrup is cold, place the babas in it to immerse them completely.
  • Leave them to soak for 2 hours in the refrigerator, then drain them on a rack.

How to Make Creamy Chestnut Cream:

  • In a saucepan, heat the milk with the chestnut cream and cornflour, stirring with a whisk.
  • In a salad bowl, mix the sugar and the egg yolk. Plunge the gelatine into cold water for 2 or 3 minutes.
  • When the chestnut milk boils, pour over the egg and sugar mixture.
  • Mix and then pour it back into the pan and cook like a custard, over a low heat and stirring constantly.
  • Remove from the heat, add the well-drained gelatine and leave to cool (to 40° C/ 104 ℉, if you have a thermometer).
  • Stir in the butter cut into small pieces. Immediately pour the cream into serving bowls and leave to set in the fridge for 2 hours.

How to Make Vanilla Cream:

  • Cut the vanilla bean in half lengthwise.
  • Scrape the inside of the half pods with a small knife to remove the small black seeds. In a salad bowl, beat the very cold cream and vanilla seeds with an electric mixer.

Finishing and Presentation:

  • Place a little vanilla cream on the chestnut cream.
  • Place a drained baba on top, then drizzle with a dash of rum.
  • Serve immediately.

Notes

Rum baba, chestnut cream, vanilla whipped cream
Tried this recipe?Let us know how it was!

Related: Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
Related: How to Roast Chestnuts
Related: Pigeon Breast w/ Chestnut Sauce

Anne Sophie

Anne-Sophie Pic is a famous French Chef known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to win three Michelin stars, and was named the Best Female Chef by The World's 50 Best Restaurants in 2011.

4.92 from 79 votes (79 ratings without comment)

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