Modern Rum Baba
Raspberry and pistachio rum baba recipe, just as syrupy and delicious as the ones you know, but much better balanced in flavor, with a raspberry insert and a pistachio cream on top.
For 12 Rum Baba:
200 g Flour
2 g Salt
10 g Lemon Zest
270 g Egg
The flour, lemon zest, salt, and about a quarter of the eggs are placed in the bowl of a stand mixer and mixed with the paddle attachment, starting at low speed. As you slowly add more of the eggs, gradually increase the mixing speed.
8 g Fresh Yeast
20 g Sugar
70 g Butter
Add the yeast and mix until the dough develops gluten (it becomes very elastic), then gradually add the sugar and butter, mixing at maximum speed until they are fully incorporated into the dough. In the end, the dough should be VERY elastic and shiny.
Portion the dough into 12 silicone molds using a piping bag, and place them in a warm spot (in the oven with the light on) to rise for about 25 minutes. Bake for 25 minutes at 145°C with fan.
Pentru sirop:
2500 g Water
1250 g Sugar
5 bc Vanilla Essence
5 bc Rhum Essence
Put all the ingredients to boil in a pot with a lid. Once it starts boiling, turn off the heat and immerse six rum babas in the syrup, turning them on both sides until they double in size (about 15 minutes). Before soaking the next batch, bring the syrup back to a boil.
After soaking, place the rum babas on a rack to drain any excess syrup, then brush them with a jelly made from apricot jam and water, blended with an immersion blender to reach a jelly-like consistency, and heated on the stove. Place each rum baba in a plastic cup, with the opening facing up.
For the raspberry insert:
350 g Raspberry Puree
20 g Sugar
6 g Pectin NH
Pour a portion of the puree, gently warmed, over the sugar mixed with pectin. Pour the mixture back into the pot with the remaining puree and boil for 1 minute to activate the pectin. Transfer the mixture to a bowl, cover with plastic wrap in direct contact, and cool completely.
For the pistachio cream:
350 g Cream
150 g Mascarpone
30 g Powder Sugar
75 g Pistachio Paste
Place all ingredients in the bowl of a stand mixer and mix until you achieve a dense and stable foam.
Fill the rum babas with the raspberry insert, then pipe a swirl of pistachio cream on top of each one. Decorate with a fresh raspberry and enjoy the compliments from friends or clients.
Bon appétit!
