Rum Baba

Jay said:

Does anyone have a recipe for rum baba. I had a great recipe, but have
recently lost it.

This is a simple recipe from 'La Cuisine Familiale Francaise'

Baba au Rhum

150 g flour
2 eggs separated
1 packet yeast (or 2 tsp yeast)
100 g powdered or superfine sugar
100 g butter softened
1/2 cup milk

Beat the egg yolks and sugar in a bowl.
When the mixture is light and foamy add the butter and beat well. Then
add the milk, flour and yeast, beating well after each addition. Let
stand for a few minutes.
Beat the eggwhites to firm peaks and fold into the mixture.
Butter a baba mould and fill with the mixture. Let rise for a few
minutes.
Bake at 350 F for 30 minutes until golden. Let cool slightly.

Syrup

1 cup water
2 soupspoons rum
2 cubes sugar

Mix sugar and water together and bring to a boil. Boil briefly. Add the
rum.

Unmould the cake onto a serving plate and spoon the syrup over. Decorate
with whipped cream and chopped glace fruits.

Arri London said:

This is a simple recipe from 'La Cuisine Familiale Francaise'

Baba au Rhum

150 g flour
2 eggs separated
1 packet yeast (or 2 tsp yeast)
100 g powdered or superfine sugar
100 g butter softened
1/2 cup milk

<snip>

Could you tell me how large a baba mould one should use? I love baba au
rhum. Luckily, in Japan one can get very good savarin but I'd like to give
making my own a try. Gotta get me some superfine sugar, though!

rona

Jay said:

Does anyone have a recipe for rum baba. I had a great recipe, but have
recently lost it.

Get hold of Barb Schaller. Ply her with rum.

Victor

Rona Y. said:

Arri London said:

This is a simple recipe from 'La Cuisine Familiale Francaise'

Baba au Rhum

150 g flour
2 eggs separated
1 packet yeast (or 2 tsp yeast)
100 g powdered or superfine sugar
100 g butter softened
1/2 cup milk

<snip>

Could you tell me how large a baba mould one should use? I love baba au
rhum. Luckily, in Japan one can get very good savarin but I'd like to give
making my own a try. Gotta get me some superfine sugar, though!

rona

I have no idea :P We only have one baba mould. You could try several
smaller mould; the shape isn't really relevant (heresy heresy).

For superfine sugar just take ordinary sugar and run it in the food
processer or coffee grinder. Or else just beat the mix longer.

In article <[email hidden]>,

(Victor Sack) said:

Jay said:

Does anyone have a recipe for rum baba. I had a great recipe, but have
recently lost it.

Get hold of Barb Schaller. Ply her with rum.

Victor

Skip the rum. Gin's my sin.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin said:

In article <[email hidden]>,

(Victor Sack) said:

Jay said:

Does anyone have a recipe for rum baba. I had a great recipe, but have
recently lost it.

Get hold of Barb Schaller. Ply her with rum.

Victor

Skip the rum. Gin's my sin.

I never heard of a Gin Baba. That may be a Gin Babi, perhaps?

Margaret Suran said:

Melba's Jammin said:

(Victor Sack) said:

Jay <[email hidden]> wrote:

>Does anyone have a recipe for rum baba. I had a great recipe, but have
>recently lost it.

Get hold of Barb Schaller. Ply her with rum.

Skip the rum. Gin's my sin.

I never heard of a Gin Baba. That may be a Gin Babi, perhaps?

Gin Barbie.

Bubba

In article <[email hidden]>,

(Victor Sack) said:

Margaret Suran said:

Melba's Jammin said:

[email hidden] (Victor Sack) wrote:

>Jay <[email hidden]> wrote:
>
>>Does anyone have a recipe for rum baba. I had a great recipe,
>>but have recently lost it.

Quoted message said:

Quoted message said:

Quoted message said:

>
>Get hold of Barb Schaller. Ply her with rum.

Skip the rum. Gin's my sin.

I never heard of a Gin Baba. That may be a Gin Babi, perhaps?

Gin Barbie.

Bubba

LOL!!
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Quoted message said:

Quoted message said:

Quoted message said:

Margaret Suran said:

Melba's Jammin' wrote:

>[email hidden] (Victor Sack) wrote:
>
>
>>Jay <[email hidden]> wrote:
>>
>>
>>>Does anyone have a recipe for rum baba. I had a great recipe,
>>>but have recently lost it.

Quoted message said:

Quoted message said:

>>Get hold of Barb Schaller. Ply her with rum.

Quoted message said:

Quoted message said:

Quoted message said:

>
>Skip the rum. Gin's my sin.

Quoted message said:

Quoted message said:

Quoted message said:

I never heard of a Gin Baba. That may be a Gin Babi, perhaps?

Gin Barbie.

Quoted message said:

Quoted message said:

Bubba

LOL!!

Bunch of heathens and barbarians. Next, Bubba Vic will post a recipe
for Barbie Au Rhum. Woe is me.

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have no idea :P We only have one baba mould. You could try several
smaller mould; the shape isn't really relevant (heresy heresy).

I don't have a mould, yet. I've been thinking of getting some silicone baba
moulds--they're not so big, I think. But I suppose there's not much harm in
making two batches if they're too small!

Quoted message said:

For superfine sugar just take ordinary sugar and run it in the food
processer or coffee grinder. Or else just beat the mix longer.

Coffee grinder! I hadn't thought of that! I don't have a food processor
(though am thinking of buying one) and my blender is woefully weak. I do
have a coffee grinder, though, that hasn't been used since I arrived.
Japanese sugar seems to be larger (in terms of crystal size) that
Canadian/US sugar, so it definitely needs some sort of processing.

Thanks!

rona

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