Rum Baba
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
RUM BABA CAKE
144g bread flour
63g water
44g egg
3.5g instant yeast
3.5g salt
12g sugar
44g melted unsalted butter
300g water
20g sugar
0.5 ea orange zest
1 tsp allspice berries
80g dark rum
COCONUT CREAM
1.5g powdered gelatin
8g water
150g coco Lopez
200g heavy cream
PINEAPPLE COMPOTE
340g fresh pineapple
80g dark rum
50g glucose syrup
8.5g sugar
8g Ultratex instant starch
1.7g salt
0.5 ea vanilla vean.
METHOD
RUM BABA CAKE
- Heat the water, larger quantity of sugar, allspice berries and orange zest just until boiling.
- Remove from the heat and allow to cool until just warm to the touch.
- Stir in the rum, strain and keep in the cooler.
- Combine flour, water, eggs, yeast, smaller quantity of sugar and salt, mix with dough hook.
- Mix 5-7 minutes until incorporation to clean up stage using medium speed.
- Once the dough is developed add the melted butter slowly allowing it to be absorbed before adding more.
- Mix until all the butter has been absorbed and mixture is completely combined.
- Pipe into foil lined and bottom capped tube molds, fill about 1/2 way up.
- Ferment about 30-40 minutes just until dough reaches the top of the tube.
- Bake 375F Convection until golden brown 20 min turn 5-8min.
- Cool most of the way and remove from the tube and unwrap from foil.
- Once cool completely wrap well & store in the freezer until needed.
- Cut into desired lengths and allow to come to room temperature.
- Soak in rum baba syrup making sure it has soaked long enough to be completely saturated.
COCONUT CREAM
- Bloom gelatin in water.
- Heat Coco Lopez until hot.
- Add bloomed gelatin and mix well.
- Add heavy cream.
- Mix with stick blender.
- Chill overnight.
- Whip until cream holds defined peaks.
PINEAPPLE COMPOTE
NOTE: pineapple weight is after peeling and cutting into small dice.
- Combine sugar and ultratex instant starch.
- Place everything into the pot and bring to a boil.
- Cool over an ice bath.
- Store in the cooler.
