Tag: Chantilly Cream

Rum Babas & Passion fruit
Leavened

Rum Babas & Passion fruit

I called the recipe savarin cakes as the dough recipe is adapted from Savarin Dough at Meilleur Du Chef.com. However the fact that I baked them in small cake molds instead of a single large cake mold, makes them Babas, after all. 🙂 Compared to my previous rum babas the dough was slightly more dense and soaked up all the liquid leaving center more moist than the […]

Rum Baba Flower
Cakes

Rum Baba Flower

I was recently given a challenge to make a savarin cake, while I’m still practicing on yeast cakes I gave a second try for Rum Babas or Baba Au Rhums and nailed the texture by working with KitchenAid dough hook rather than kneading by hand. I soaked the cakes after slightly cooled down, next time I would want to wait longer and soak in hot syrup […]