A true marvel of rum baba with Conticini's touch, who added multiple exotic flavors to the recipe for a fabulous result.
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Philippe Conticini's Rum Baba
Instructions
- 1. Scrape the vanilla bean or buy vanilla paste.
- 2. Put the ingredients in a saucepan and boil for 1 to 2 minutes:
Half of the Heavy Cream 35% (250 g, the cream rises better with only half)
The seeds of the Vanilla Bean (½),
Star Anise (1), Cinnamon Stick (½), Sugar (40 g),
Orange Zest (¼).
Pour the second half of the Heavy Cream 35% (250 g). - 3. Cover with plastic wrap in contact with the surface and let cool.
Then refrigerate for at least 4 hours, ideally overnight. - 4. The Poolish
- Dissolve the Dehydrated Baker's Yeast (5 g) in the Milk (65 g).
- Pour and mix the Flour (70 g).
- Cover with plastic wrap in contact with the surface and let rise at room temperature for 1 hour, away from drafts.
- After 1 hour, the poolish has doubled: proceed immediately to the next step.
- 5. THE BABA DOUGH
https://www.cuisinedaubery.com/recipe/baba-au-rhum-philippe-conticini/
Ingredients for servings
- Sirop :
-
600 ml of water -
200 g of sugar -
200 ml of pineapple juice -
100 ml of orange juice -
170 ml of rum - La crème :
-
500 g of heavy cream -
½ vanilla beans -
1 small star anise -
½ cinnamon sticks -
40 g of sugar
-
½ orange zests - Le Poolish :
-
5 g of dried baker's yeast -
65 g of milk -
70 g of flour - Pates a baba :
-
145 g of poolish
-
180 g of flour
-
15 g of honey -
5 g of salt -
4 eggs -
130 g of butter
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value384 kcal19 %
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Fat21,58 g31 %
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of which saturated14,13 g71 %
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Carbohydrates34,34 g13 %
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of which sugar21,51 g24 %
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Protein5,74 g11 %
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Fibers0,78 g?
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More data
* As an indication, before cooking, RDA of the EU.