Baba au Rhum

Creation by Dré Eversteijn - 24 servings

tarts Pastry Cream


För 24 portioner

Baba dough

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

Rum syrup

400 g water

125 g sugar

60 g brown rum (58%)

Pastry cream

900 g milk

100 g Debic Cream 35%

225 g sugar

85 g custard powder

120 g egg yolks

1 vanilla bean

Whipped cream

1000 g Debic Stand & Overrun

120 g icing sugar

half vanilla bean


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.


Decorate with sweets or chocolate sticks.