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Let’s make my husband’s favorite dessert in my tiny Parisian kitchen#paris #baking #recipe #dessert
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Let’s make my husband’s favorite dessert in my tiny Parisian kitchen#paris #baking #recipe #dessert

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Baba au rhum recipe below! Have you ever tried a baba au rhum?!

Yeasted cake soaked in rum syrup and served with cream and roasted cherries? Avec plaisir!

But truly this classic French dessert is always requested by Monsieur Durose, and I’ll never say no to making it because it’s slowly turning into one of my favorites too 🥰 (also he does mainly all the cooking, so how could I say no😂)

**As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !

Tools and ingredients – https://amzn.to/3QSIOMS

Dress – https://shopmy.us/shop/collections/2024313

Plates and bowls – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections

Dough (makes 6)
150 g flour
4 g salt
8 g of sugar
7.5 grams of fresh yeast or 3.75 active dry yeast (if using dry, make sure to activate yeast according to package)
90 grams of eggs (about 2)
15 g water
45 g butter, room temp and cut in cubes
-Put all ingredients in bowl except butter & mix for about 5 minutes at medium speed. Then add butter 1 tbsp at a time & continue to mix until the dough detaches from the bowl and can be spread without tearing – a windowpane affect. Portion into 6 equal pieces about 50 grams each. Use a bench scraper to shape into balls & place into the greased molds. Cover & leave for 30 minutes. Preaheat oven & bake at 180C/350F for about 25 minutes till golden browned. Leave to cool.

Syrup
500 g water
250 g sugar
Half an orange
Half a lemon
Vanilla beans or extract
50 g rum
-Cut oranges & lemons & add all ingredients to pan. Bring to boil for one minute. Then take off heat. Add the babas and let them soak for 30 minutes, making sure to turn over them often so they soak evenly.

For the roasted cherries, add pitted cherries to a tray, sprinkle with sugar & cook at 180C for about 20 minutes or so till the sugar melts and begins to caramelize. Time will depend on oven.

For cream, I just whip cream with about a tbsp of cream fraiche, a bit of powdered sugar, vanilla bean, & a pinch of salt & whisk till soft peaks.

Once babas are soaked, cut in half, & glaze with a bit of apricot jam mixed with water, then add cream and cherries, and enjoy! Bon appetit!

**As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !

30 Comments

  1. @ainsleydurose

    Baba au rhum recipe below! Have you ever tried a baba au rhum?!

    Yeasted cake soaked in rum syrup and served with cream and roasted cherries? Avec plaisir!

    But truly this classic French dessert is always requested by Monsieur Durose, and I'll never say no to making it because it's slowly turning into one of my favorites too 🥰 (also he does mainly all the cooking, so how could I say no😂)

    **As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !

    Tools and ingredients – https://amzn.to/3QSIOMS

    Dress – https://shopmy.us/shop/collections/2024313

    Plates and bowls – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections

    Dough (makes 6)
    150 g flour
    4 g salt
    8 g of sugar
    7.5 grams of fresh yeast or 3.75 active dry yeast (if using dry, make sure to activate yeast according to package)
    90 grams of eggs (about 2)
    15 g water
    45 g butter, room temp and cut in cubes
    -Put all ingredients in bowl except butter & mix for about 5 minutes at medium speed. Then add butter 1 tbsp at a time & continue to mix until the dough detaches from the bowl and can be spread without tearing – a windowpane affect. Portion into 6 equal pieces about 50 grams each. Use a bench scraper to shape into balls & place into the greased molds. Cover & leave for 30 minutes. Preaheat oven & bake at 180C/350F for about 25 minutes till golden browned. Leave to cool.

    Syrup
    500 g water
    250 g sugar
    Half an orange
    Half a lemon
    Vanilla beans or extract
    50 g rum
    -Cut oranges & lemons & add all ingredients to pan. Bring to boil for one minute. Then take off heat. Add the babas and let them soak for 30 minutes, making sure to turn over them often so they soak evenly.

    For the roasted cherries, add pitted cherries to a tray, sprinkle with sugar & cook at 180C for about 20 minutes or so till the sugar melts and begins to caramelize. Time will depend on oven.

    For cream, I just whip cream with about a tbsp of cream fraiche, a bit of powdered sugar, vanilla bean, & a pinch of salt & whisk till soft peaks.

    Once babas are soaked, cut in half, & glaze with a bit of apricot jam mixed with water, then add cream and cherries, and enjoy! Bon appetit!

    **As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !

  2. @GeorgeD-d1f

    Всегда есть сюжет, сценарий, действо, результат и удовлетворение от сделанного!

  6. @leslieyoder8280

    Yum! How do you stay so slender with all the beautiful, rich and tasty desserts? How many times a week do you and your hubby eat dessert? I am 78 and I bake a lot. My income is meager (200% below the poverty line) but I am richly blessed. Fresh produce, dairy and protein. An abundance of food pantries and Farmer’s Markets. And great skill in my from-scratch cooking ability. Yesterday I tried a new recipe. Leek and Gruyère Grilled Cheese. Amazing, simple and easy to make. Let me know if you want the recipe.

  7. @beebee-pc6vn

    Your husband is so lucky to have you as his wife 💕🎉
    very, very lucky 😊💖 ❤️ bless you both 🎉 😊
    take care and stay sweet together 💗 💓 🎉♥️😊 💕

  17. @FranSmith-k9s

    This is the sweetest kitchen I always have to pause it real quick so I can always get a good look at it. It always brings a smile.

  22. @RMM-jh1lb

    I'd like to try it for a savarin for a family gathering (12p). Can I double yr recipe? How much baking time?

  24. @Mrsrchy17

    Is your husband a chef too? I’d absolutely love to see you both make something. Maybe a meal. I know it’s a tiny kitchen and might be difficult to do together, but that certainly would be a treat, nonetheless. Thank you for the time you put into the video content as well as sharing your recipes with us!

  25. @Kolvorok

    "French husband" makes it sound like you have also a husband with another nationality or that being French makes it a different kind of husband than just a husband… better or lesser? 😉

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