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Dessert: Here are our recipes for Rum Babas (Savarin dough) . Rum Syrup . Crème Fraiche

Babas au Rhum
with Crème Fraiche

revised November 2002


for 12 babas

Savarin Dough
to dough preparation
Rum Syrup
to syrup preparation


Make the babas (Savarin)

  1. Combine yeast and lukewarm water (do the baby bottle test on your wrist) and let it sit in a no draught area for 10 or 15 minutes until it froths.
  2. Cream sugar and butter together. Beat in eggs.
  3. In a small bowl, mix milk powder, flour and salt together.
  4. Gradually add dry ingredients to egg mixture and beat well. The dough should be almost like a thick smooth icing.
  5. Put about 1 or 2 Tbsp of the dough into 12 buttered muffin tins until each tin has the same amount of dough. Put the tin in a plastic bag and let the dough rest until it doubles in size. (about an hour)
  6. Bake at 375F for about 15 or 20 minutes or until dark brown and springy to the touch. Allow to cool.

Make the rum syrup

  1. Boil water and sugar for about 7 - 10 minutes. Empty into a glass bowl and let it cool slightly before adding the rum.
  2. When all of this mixture cools, add the cooled baked babas. Let them soak up the syrup. Using a skewer, poke holes in the tops of the babas to maximize sponging. If you feel you need more syrup, cook up another batch.

Serve with crème fraiche or whipped cream.

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Gourmet Sleuth: Conversion & Ingredient Tables . Traditional Oven: Conversion of measures of ingredients calculator
metric weight equivalents for flour and water . Bread Making Notes

Festive Bread and Dessert Toppings: Crème Fraiche . Other Breads and Dessert Toppings

Crème Fraiche



  1. Stir cream and buttermilk together in a bowl. Cover with saran wrap and allow to rest overnight at cool room temperature (8-12 hours) til it is thick. Refrigerate to thicken further.

* We have also successfully made crème fraiche using 10% cream. It takes much longer (at least 24 hours) to set.

A word of caution: yoghurt cannot be used in substitution for the buttermilk. The bacterial cultures are different and only the bacterial cultures in buttermilk will set the cream.

Serve crème fraiche with babas au rhum, Apricot Linzer Torte, cherry pie, pecan pie or use it instead of whipping cream on strawberry shortcake.

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to Savarin dough . Rum Syrup . Apricot Linzer Torte . cherry pie . pecan pie . plum pie . white cake (for strawberry shortcake)

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Dessert Toppings:
Cream Cheese (faux crème fraiche) . Crème Fraiche . Hard Sauce . Praline Sauce . Rum Syrup . Vanilla Ice Cream

Festive Bread:
Challah . Cinnamon Buns (UofA "Tuck Shop") . Hot Cross Buns . Lucia Cats (sweet saffron buns) . Raisin Bread . Savarin Dough

Other breads:
Flatbreads . Quickbreads, Biscuits and Muffins . Yeast breads

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ejm (aka llizard) 2000-2002
Toronto Ontario Canada

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