Baba au rhum recipe

Rum baba, or baba au rhum, is a boozy yeasted cake as well as a totally classic French dessert.

Here is a French Delicacy which you can make at home. If you have not made it before, you don't know how easy Rum Baba is to make.

Rum baba isn’t a bread or pastry, it is something in between. It is delicious, elegant, melt in your mouth desert, that won’t leave you indifferent.Make it for a special occasion to surprise your family or friends and it will be a hit.

Rum Baba is a delicious and indulgent French dessert that’s sure to impress. This classic pastry features a light and airy yeast cake, soaked in a rich rum syrup infused with citrus zest, and topped with smooth vanilla Chantilly cream. Perfect for special occasions or when you want to experience a taste of Paris at home, this Rum Baba recipe walks you through the steps of creating this elegant treat. From kneading and baking the dough to soaking it in a warm, boozy syrup, every step is worth…

This baba au rhum, from Barefoot Contessa, is a classic French cake studded with currants, soaked with a vanilla-rum sauce, and brushed with apricot glaze.

Crapanzano's original recipe calls for a 10- or 12-cup Bundt pan, with instructions to halve it it you’re using a Savarin mold or smaller Bundt pan. We found a lovely 6-cup Nordic Ware model, and that made a lovely size that serves 6, and adapted the recipe for that size. If you have a larger Bundt pan and bigger crowd, go ahead and double it.

Macarons may get a lot of credit, but have you heard of these French desserts? Here are our picks for delicious and easy French sweet treats. For more recipes, go to Domino.

Baba au Rhum is a delicious, rum-soaked yeast cake full of flavor (and booze!) and great for any occasion or holiday party! Most people would think of yeast when it comes to cake. Hopefully this

Soft yeast cakes soaked in a delicious rum syrup, brushed with an orange glaze and topped with whipped cream to make this delicious Rum Baba!

Baba au Rhum a traditional pastry based on a cake of Polish and Russian origin. Made with a brioche bun, dip in citrus and rum syrup, covered with apricot nappage and decorated with Chantilly.