Recipe for Rum Baba, pastry cream, and apricot glaze.

Make the pastry cream: in a mixing bowl, whisk the egg yolks with the sugar. When the mixture turns pale and becomes frothy, gradually add the flour. Bring the milk to a boil. After boiling, pour the liquid over the eggs while whisking. Return everything to low heat, stirring with a whisk until thickened. Let cool and set aside.

For the baba: knead the flour, salt, and sugar. Weigh the yeast, then dissolve it in a little warm milk. Pour the dissolved yeast and the eggs into the flour. Knead again until obtaining a rather soft and well-developed dough. It should come away easily from your hands (add flour if necessary). Let the dough rise at room temperature for 1 hour (the dough usually doubles in volume). Once the time has passed, incorporate the warmed and melted butter in small quantities into the dough. Knead again until a smooth and homogeneous dough is achieved. Then, let the dough rise for 30 minutes and butter a mold, then place the dough inside. Put it in the oven at 35°C (fan setting 1) until the dough reaches the edge of the mold, then remove the mold. Preheat the oven to 200°C (fan setting 7) and bake for about 20 minutes. Unmold immediately after removing from the oven.

To finish, prepare the syrup: boil the sugar and water for about twenty minutes. Then soak the cake. For the glaze, heat the jelly and a bit of water, brush it over the cake. Fill the inside with pastry cream and decorate. Add the rum just before serving.