For 24 servings
600 g flour
95 g milk
11 g salt
25 g fresh yeast
30 g sugar
210 g eggs
225 g Debic Cake Gold Butter
400 g water
125 g sugar
60 g brown rum (58%)
900 g milk
100 g Debic Cream 35%
225 g sugar
85 g custard powder
120 g egg yolks
1 vanilla bean
1000 g Debic Stand & Overrun
120 g icing sugar
half vanilla bean
Dissolve the yeast in the milk.
Add the flour with the sugar and three fourths of the eggs.
After one minute, add the rest of the eggs.
knead the dough for about 7-8 minutes until smooth.
Add the butter and the salt and knead for 4 minutes more.
Divide the dough into 24 pieces and put them in a (silicone) mould.
Leave it to prove in a warm place (26 °C max.) until the mould is filled to the three fourths mark.
Bake at 160 °C for 60 minutes.
Bring the water with the sugar to a boil.
Add the rum at ± 50 °C.
Prepare a pastry cream with these ingredients.
Pour onto a tray, cover, and store in the refrigerator.
Soak the babas in the syrup.
Fill the baba with pastry cream by pushing the nozzle into the baba.
Decorate with whipped cream.
Decorate with sweets or chocolate sticks.