| Jay |
Does anyone have a recipe for rum baba. I had a great recipe, but have
recently lost it.
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| Arri London |
Jay wrote:
>
> Does anyone have a recipe for rum baba. I had a great recipe, but have
> recently lost it.
This is a simple recipe from 'La Cuisine Familiale Francaise'
Baba au Rhum
150 g flour
2 eggs separated
1 packet yeast (or 2 tsp yeast)
100 g powdered or superfine sugar
100 g butter softened
1/2 cup milk
Beat the egg yolks and sugar in a bowl.
When the mixture is light and foamy add the butter and beat well. Then
add the milk, flour and yeast, beating well after each addition. Let
stand for a few minutes.
Beat the eggwhites to firm peaks and fold into the mixture.
Butter a baba mould and fill with the mixture. Let rise for a few
minutes.
Bake at 350 F for 30 minutes until golden. Let cool slightly.
Syrup
1 cup water
2 soupspoons rum
2 cubes sugar
Mix sugar and water together and bring to a boil. Boil briefly. Add the
rum.
Unmould the cake onto a serving plate and spoon the syrup over. Decorate
with whipped cream and chopped glace fruits.
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| Rona Y. |
Arri London wrote:
>
>
> This is a simple recipe from 'La Cuisine Familiale Francaise'
>
> Baba au Rhum
>
>
> 150 g flour
> 2 eggs separated
> 1 packet yeast (or 2 tsp yeast)
> 100 g powdered or superfine sugar
> 100 g butter softened
> 1/2 cup milk
>
<snip>
Could you tell me how large a baba mould one should use? I love baba au
rhum. Luckily, in Japan one can get very good savarin but I'd like to give
making my own a try. Gotta get me some superfine sugar, though!
rona
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| Victor Sack |
Jay <jarrodn@ihug.com.au> wrote:
> Does anyone have a recipe for rum baba. I had a great recipe, but have
> recently lost it.
Get hold of Barb Schaller. Ply her with rum.
Victor
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| Arri London |
"Rona Y." wrote:
>
> Arri London wrote:
> >
> >
> > This is a simple recipe from 'La Cuisine Familiale Francaise'
> >
> > Baba au Rhum
> >
> >
> > 150 g flour
> > 2 eggs separated
> > 1 packet yeast (or 2 tsp yeast)
> > 100 g powdered or superfine sugar
> > 100 g butter softened
> > 1/2 cup milk
> >
> <snip>
>
> Could you tell me how large a baba mould one should use? I love baba au
> rhum. Luckily, in Japan one can get very good savarin but I'd like to give
> making my own a try. Gotta get me some superfine sugar, though!
>
> rona
I have no idea :P We only have one baba mould. You could try several
smaller mould; the shape isn't really relevant (heresy heresy).
For superfine sugar just take ordinary sugar and run it in the food
processer or coffee grinder. Or else just beat the mix longer.
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| Melba's Jammin' |
In article <1gso0uy.u3c5ozpgguunN%azazello@koroviev.de>,
azazello@koroviev.de (Victor Sack) wrote:
> Jay <jarrodn@ihug.com.au> wrote:
>
> > Does anyone have a recipe for rum baba. I had a great recipe, but have
> > recently lost it.
>
> Get hold of Barb Schaller. Ply her with rum.
>
> Victor
Skip the rum. Gin's my sin.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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| Margaret Suran |
Melba's Jammin' wrote:
> In article <1gso0uy.u3c5ozpgguunN%azazello@koroviev.de>,
> azazello@koroviev.de (Victor Sack) wrote:
>
>
>>Jay <jarrodn@ihug.com.au> wrote:
>>
>>
>>>Does anyone have a recipe for rum baba. I had a great recipe, but have
>>>recently lost it.
>>
>>Get hold of Barb Schaller. Ply her with rum.
>>
>>Victor
>
>
> Skip the rum. Gin's my sin.
I never heard of a Gin Baba. That may be a Gin Babi, perhaps?
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| Victor Sack |
Margaret Suran <margaret@no.spam.for.me.invalid> wrote:
> Melba's Jammin' wrote:
> > azazello@koroviev.de (Victor Sack) wrote:
> >
> >>Jay <jarrodn@ihug.com.au> wrote:
> >>
> >>>Does anyone have a recipe for rum baba. I had a great recipe, but have
> >>>recently lost it.
> >>
> >>Get hold of Barb Schaller. Ply her with rum.
> >
> > Skip the rum. Gin's my sin.
>
> I never heard of a Gin Baba. That may be a Gin Babi, perhaps?
Gin Barbie.
Bubba
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| Melba's Jammin' |
In article <1gspw59.1x1jm1a1bk137kN%azazello@koroviev.de>,
azazello@koroviev.de (Victor Sack) wrote:
> Margaret Suran <margaret@no.spam.for.me.invalid> wrote:
>
> > Melba's Jammin' wrote:
> > > azazello@koroviev.de (Victor Sack) wrote:
> > >
> > >>Jay <jarrodn@ihug.com.au> wrote:
> > >>
> > >>>Does anyone have a recipe for rum baba. I had a great recipe,
> > >>>but have recently lost it.
> > >>
> > >>Get hold of Barb Schaller. Ply her with rum.
> > >
> > > Skip the rum. Gin's my sin.
> >
> > I never heard of a Gin Baba. That may be a Gin Babi, perhaps?
>
> Gin Barbie.
>
> Bubba
LOL!!
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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| Margaret Suran |
>
>
>>Margaret Suran <margaret@no.spam.for.me.invalid> wrote:
>>
>>
>>>Melba's Jammin' wrote:
>>>
>>>>azazello@koroviev.de (Victor Sack) wrote:
>>>>
>>>>
>>>>>Jay <jarrodn@ihug.com.au> wrote:
>>>>>
>>>>>
>>>>>>Does anyone have a recipe for rum baba. I had a great recipe,
>>>>>>but have recently lost it.
>
>
>>>>>Get hold of Barb Schaller. Ply her with rum.
>>>>
>>>>Skip the rum. Gin's my sin.
>>>
>>>I never heard of a Gin Baba. That may be a Gin Babi, perhaps?
>>
>>Gin Barbie.
>>
>>Bubba
>
>
> LOL!!
Bunch of heathens and barbarians. Next, Bubba Vic will post a recipe
for Barbie Au Rhum. Woe is me.
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| Rona Y. |
"Arri London" <biotech@ic.ac.uk> wrote in message
news:42225925.A13B5CAF@ic.ac.uk...
>
> I have no idea :P We only have one baba mould. You could try several
> smaller mould; the shape isn't really relevant (heresy heresy).
>
I don't have a mould, yet. I've been thinking of getting some silicone baba
moulds--they're not so big, I think. But I suppose there's not much harm in
making two batches if they're too small!
> For superfine sugar just take ordinary sugar and run it in the food
> processer or coffee grinder. Or else just beat the mix longer.
Coffee grinder! I hadn't thought of that! I don't have a food processor
(though am thinking of buying one) and my blender is woefully weak. I do
have a coffee grinder, though, that hasn't been used since I arrived.
Japanese sugar seems to be larger (in terms of crystal size) that
Canadian/US sugar, so it definitely needs some sort of processing.
Thanks!
rona
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