Baba Au Rhum

 

Since my wanderlust has been put on hold, I take consolation in memories. Last year my daughter and I spent a few days in Paris to see the Leonardo Da Vinci exhibit. Culture and cuisine go hand in hand, a mantra we truly believe in! So it was days at museums and nights at Michelin starred restaurants. The in-between moments merited visits to farmers markets, quaint shops and patisseries. Do you eat a macron or a pain du chocolat? Patisserie Stohrer with a line out the door, are known for their baba au rhum. Needless to say we joined that queue, made sure the baba had no nuts and proceeded to enjoy a whole baba each! The joy of eating a freshly baked baba, dripping with syrup, emanating alcoholic fumes, is a profoundly enjoyable moment. You wont mind those sticky fingers!

I had my first baba au rhum as a teenager in a white tablecloth restaurant at the Taj Mahal Palace hotel in Bombay. That dessert at Rendezvous was my first taste of exquisite French pastry. I was enamored and enchanted. The quest for that perfect baba ended last year in Paris. That confection is the real deal. No matter how good my baba is, it will not be a patch on the real thing. 

BABA AU RHUM

Adapted from Davis Tanis

Makes 24-26 

2 cups all purpose Flour

1/2 cup Butter, softened

2 teaspoons active dry Yeast

3 tablespoons Sugar

1/4 cup lukewarm Water

4 Eggs

Pinch of Kosher Salt

1/2 cup Golden Raisins 

SYRUP

1/2 cup Honey

1/2 cup Sugar

1 large Cinnamon stick

3 Cloves

Skin of 1 Orange cut into thin strips

1 1/2 cups Water

1/4 teaspoon Vanilla Extract

1/4 cup Brandy or Rum (I prefer brandy)

Soak raisins for 10 minutes in the brandy for the syrup. After 10 minutes strain the brandy and keep aside for the syrup.

Mix yeast, sugar and warm water in a bowl. Cover and leave for 10 minutes till yeast is frothy.

Beat eggs well.

In the bowl of a stand mixer add the flour and butter. Use the paddle blade. Let the mixer go on low till flour and butter look like sand. 

Add yeast, eggs, salt and raisins to the flour and whisk well. The dough will be tacky and loose. 

Cover and leave in a warm place till dough has doubled.

Butter 2 mini-muffin tins.

Spoon some flour onto the countertop.

Break off a lime-sized ball of dough using two tablespoons.  

Use the tablespoons to scoop the ball on to the floured counter.

Roll the ball in the flour. Then drop it into the muffin tin. Repeat with all the dough. If you have any dough left, grease ramekins and place dough in them. 

Cover muffin tins with a cloth and leave to rise for 30 minutes. 

Heat oven to 375F/190C.

Bake for 25-30 minutes till golden brown. 

Remove from oven and cool for 5 minutes. Pop them out of the pans.

Make the syrup while babas bake. 

Put honey, sugar, cinnamon, cloves and orange strips in a saucepan. Add water and whisk well.

Place the saucepan over low heat and bring to a simmer. Simmer for 10 minutes and turn off the flame.

Then add vanilla and brandy. 

Place the babas in a deep dish and pour hot syrup over the babas. Turn babas every 15-20 minutes. Do this about 4 times. They should be soft and spongy to the touch. 

Enjoy this baba but go to Stohrer in Paris for the real thing. 

I am making do with an imitation.... the siren song of Parisian confections calls out to me....

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