Recipe for Mini Rum Babas

Baba dough: 120 g of flour 2 g of salt (1 pinch) 6 g of fresh yeast 100 g of eggs (2 eggs) 30 g of granulated sugar 70 g of butter + a little for the mold Place the flour, salt, yeast, and eggs in the bowl of a mixer fitted with a hook, then mix for 10 minutes at medium speed. Incorporate the sugar and continue mixing for 7 minutes. The dough should be smooth and elastic. Cover with a damp cloth and let rise for 30 minutes at room temperature. Melt the butter in a saucepan and then let it cool. Then add the butter to the bowl of the mixer and mix at low speed until incorporated. The dough is smooth, elastic, and glossy. The dough is rather liquid, and that is normal!

Butter a savarin mold or baba mold or muffin molds and pour in the batter. Only fill the molds halfway, otherwise it will overflow! Let the dough rise in a warm place. I put it in my warm oven for 30 minutes. Otherwise, at room temperature, it can take 2 hours. It should double in volume. Then bake at 165°C for 30 to 45 minutes for a savarin or 20 to 30 minutes for the babas. Unmold while warm and let cool on a wire rack.

Syrup: 340 ml of water, 170 g of powdered sugar, 1 vanilla pod, 75 ml of aged rum. In a saucepan, mix all the ingredients except for the alcohol and bring to a boil. Let cool slightly, then add the rum. Dip the cakes into this syrup at 50 °C. I put the syrup in a bowl and dipped each cake in it.

Whipped Cream: 200 g of heavy cream, 40 g of mascarpone, 30 g of powdered sugar, 1/2 vanilla pod. Mix the cream, mascarpone, powdered sugar, and a little grated tonka bean. Pour into the bowl of a mixer and whip until thickened. Do not over-mix to avoid the cream separating.

To finish Assembly: Using a piping bag, fill the center or the top of the babas, depending on your mold. Place a nice flower on top and serve with the fruits of your choice.