Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup hazelnut flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 eggs
- 1/4 cup warm milk
- 1/4 cup dark rum
- 1 tsp active dry yeast
- 1/4 tsp salt
- 1/2 cup hazelnuts, chopped
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
Special equipment needed:
- Stand mixer with dough hook attachment
- Baba molds or muffin tin
- Pastry brush
- Small saucepan
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the all-purpose flour, hazelnut flour, granulated sugar, yeast, and salt. Mix on low speed until combined.
2. Add the softened butter and eggs to the bowl, and mix on low speed until the dough comes together.
3. Slowly pour in the warm milk and rum while the mixer is running on low speed. Continue mixing until the dough is smooth and elastic, about 5 minutes.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 350°F. Grease the baba molds or muffin tin with butter.
6. Divide the dough evenly among the molds, filling each about 2/3 full. Sprinkle chopped hazelnuts on top of each mold.
7. Bake for 20-25 minutes, or until the babas are golden brown and a toothpick inserted into the center comes out clean.
8. While the babas are baking, make the chocolate ganache. In a small saucepan, heat the heavy cream until it just begins to simmer.
9. Remove the cream from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
10. Once the babas are done baking, remove them from the oven and let them cool in the molds for 5 minutes. Then, remove them from the molds and place them on a wire rack to cool completely.
11. Once the babas are cool, use a pastry brush to brush the chocolate ganache over the top of each baba.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes 6-8 babas
Nutritional information:
Calories per serving: 350
Total fat: 22g
Saturated fat: 10g
Cholesterol: 90mg
Sodium: 120mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugars: 13g
Protein: 6g
Substitutions for ingredients:
- Hazelnut flour can be substituted with almond flour or all-purpose flour.
- Dark rum can be substituted with brandy or cognac.
- Semisweet chocolate can be substituted with milk chocolate or dark chocolate.
Variations:
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Top the babas with whipped cream or fresh berries instead of chocolate ganache.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Brush the babas with the chocolate ganache while they are still warm for better absorption.
- Store the babas in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the babas in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the babas, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the babas on a platter and dust with powdered sugar. Serve with a dollop of whipped cream and a sprinkle of chopped hazelnuts.
Garnishes:
Dust with powdered sugar and sprinkle with chopped hazelnuts.
Pairings:
Serve with a cup of coffee or a glass of dessert wine.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of warm milk at a time until it comes together.
- If the babas are too dense, make sure the dough has risen enough before baking.
- If the chocolate ganache is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Baba au rhum, or rum baba, is a traditional French dessert that originated in the 18th century. It is a small yeast cake soaked in rum syrup and often served with whipped cream or fruit.
Flavor profiles:
The hazelnut flour adds a nutty flavor to the babas, while the rum and chocolate ganache add richness and depth.
Serving suggestions:
Serve the babas as a dessert after a dinner party or as a special treat for a weekend brunch.
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Taste: Rich, Nutty, Sweet, Chocolatey, Boozy