Baba Au Rhum Recipe
cinnamon Chantilly, brown butter crumble, Grand Marnier ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Baba au Rhum
Cinnamon Chantilly
Brown Butter Crumble
Grand Marnier Ice Cream
Method
Baba au Rhum
- 1
- 2
Bake the Baba
Preheat oven to 350°F (175°C). Grease a baba mold or muffin tin. Once the dough has risen, shape and place in the mold. Bake for 20-25 minutes until golden.
- 3
Soak in Rum Syrup
In a saucepan, combine water and rum. Bring to a boil, then cool slightly. Soak the baked babas in the syrup for 30 minutes before serving.
Cinnamon Chantilly
- 4
Whip the Cream
In a chilled bowl, combine heavy cream, powdered sugar, and cinnamon. Whip until soft peaks form. Refrigerate until ready to serve.
Brown Butter Crumble
- 5
Make the Crumble
In a saucepan, melt the butter until browned. In a bowl, mix brown sugar, flour, and browned butter. Spread on a baking sheet and bake at 350°F (175°C) for 15 minutes until golden.
Grand Marnier Ice Cream
- 6
Prepare the Ice Cream Base
In a saucepan, heat cream, milk, and sugar until dissolved. In a bowl, whisk egg yolks. Gradually add the warm cream mixture to the yolks, stirring constantly. Return to the saucepan and cook until thickened. Stir in Grand Marnier and vanilla. Chill before churning in an ice cream maker.
