Babà al Rum
Naples' most celebrated pastry — babà al rum, a small yeasted sponge cake with an extremely tight, dense crumb soaked completely in a warm rum syrup until it becomes utterly saturated and spongy. Topped with Chantilly cream and a maraschino cherry. The best babà in the world are made in Naples and they are perhaps the greatest Italian pastry.
- Total
- 35 min
- Serves
- 12
- Level
- Hard
Prep 15 min · Cook 20 min
Ingredients
Method
Dough: dissolve yeast in warm water. Mix flour, sugar and salt. Add eggs one at a time; beat until elastic (the dough will be very sticky — this is correct). Rise 1 hour until doubled.
About 4 min
Beat softened butter into the dough in small pieces until incorporated. Fill buttered babà moulds (or muffin tins) 1/3 full. Rise 45 minutes until dough reaches the top.
About 9 min
Bake at 190°C for 20–25 minutes until golden and a skewer comes out clean. Unmould; cool completely.
About 9 min
Rum syrup: dissolve sugar in water; add lemon zest and vanilla; boil 3 minutes. Cool to 50°C; add rum.
About 9 min
Soak: submerge each cold babà in the warm syrup for 2 minutes, pressing gently; they must be completely saturated and soft throughout. Brush with apricot glaze. Top with Chantilly cream and serve with extra rum syrup on the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 6 g
- Carbs
- 44 g
- Fat
- 14 g
- Fibre
- 0 g
- Sugar
- 28 g
- Sodium
- 180 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.