Rum Babà

Instructions

1. 1

   To prepare the rum babà, start with the dough: pour the Manitoba flour into the bowl of a stand mixer fitted with the dough hook, then add the crumbled yeast and sugar.

2. 2

   Turn on the stand mixer at low speed, then pour in the eggs little by little, waiting for them to be fully incorporated. Once the eggs have been absorbed, add the salt and continue to work for a couple of minutes.

3. 3

   Finally, add the butter, one piece at a time; increase the speed slightly and make sure it is incorporated evenly. You should obtain a smooth and homogeneous dough. Cover the bowl with plastic wrap and let it rise at room temperature for 3 hours or until it has doubled in volume.

4. 4

   Meanwhile, prepare the rum syrup: pour the water into a saucepan together with the sugar and the orange zest.

5. 5

   Also add the lemon zest, then bring to a boil, stirring to dissolve the sugar completely. At this point, turn off the heat and pour in the rum; this will lower the alcohol content. Stir and let cool.

6. 6

   After the dough has rested, take a portion of about 60 g with a spoon and place it in the special babà molds that you have previously buttered, filling them halfway. Place the molds on a baking sheet and let them rise for about 40 minutes, or until they have doubled in volume.

7. 7

   After the rising time, the dough will have doubled in volume. Bake in a preheated static oven at 200° for 20 minutes. Once cooked, remove from the oven and remove them from the mold while still hot. Transfer the babà to a wire rack and let them cool completely overnight (or at least for 6 hours).

8. 8

   After the resting time, gently warm the syrup and soak the babà. Let them soak for about 10 minutes, turning them from time to time and making sure they are not too crowded. Once soaked, place them on a wire rack to drain.

9. 9

   Meanwhile, you can prepare the chantilly cream: in a bowl, pour the cold cream and powdered sugar, then whip with an electric mixer. When you have obtained a firm consistency, add the vanilla bean seeds.

10. 10

    Gently mix with a whisk to combine, then transfer the cream to a piping bag with a smooth 13 mm nozzle.

11. 11

    You are ready to stuff: cut the babà in half lengthwise, then gently widen the opening and squeeze out puffs of whipped cream.

12. 12

    Garnish with strawberry slices and fresh mint leaves. Your rum babà are ready to be enjoyed!