Baba au Rhum

Creation by Dré Eversteijn - 24 servings

tarts Pastry Cream


Baba dough

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.

Rhum syrup

Bring the water with the sugar to a boil.

Add the rum at ± 50 °C.

Pastry cream

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.

Finishing touch

Decorate with sweets or chocolate sticks.