How To Make Rum Baba Recipe | סברינה | Kosher Pastry Chef

A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings but sometimes can be made in larger forms similar to those used for Bundt cakes.
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[@kfytaydlr2617]

The amazing dessert my father made in his pastry shop I remembered my memories, thank you❤❤❤❤❤❤

I really enjoyed watching your video. Thank you for the great information! :)

[@Roshel-Patisserie]

You are so welcome!

[@isabellopez5074]

I work as a cook and I will offer Rum Baba in the menu of the day. Thanks for the idea Chef :)

[@Roshel-Patisserie]

You're welcome 🍰

[@mehboobah6630]

Thanks for the wonderful recipe. Would you please write it down how did you make the cream (icing)for decorations! Thanks

[@Roshel-Patisserie]

Sure, here is a recipe for how to whip heavy cream with sugar: Ingredients: 1 cup (240ml) cold heavy cream 2 tablespoons sugar 1/2 teaspoon vanilla extract Instructions: Place a metal mixing bowl and whisk attachment in the freezer for at least 15 minutes to chill. Pour the heavy cream into the chilled bowl. Add the sugar and vanilla extract. Beat the cream on medium-high speed until soft peaks form. Continue beating until stiff peaks form. Serve immediately or store in an airtight container in the

[@mehboobah6630]

@@Roshel-Patisserie Thank you so much for replying back and sharing this recipe I was not expected to get the answer so quickly that is very kind of you I do respect you and your professional work. Will use your recipe for my new business hope everyone like it will definitely write it down how it goes. I really appreciate it.

[@RivkahMariel]

I want to try every recipe I watch here :O. I'm on my second as I speak (the crispy thin cookies but plain, no chocolate because my niece's don't want any today!) Thabk you Roshel. May Y- keep blessing you.

[@Roshel-Patisserie]

Hope you enjoy!

[@selvabsc7922]

Your new subscriber from india.....Keep rock chef

[@Roshel-Patisserie]

Thanks for subbing

[@MY-mt4bf]

Woww😍😍😍😍

[@angeladelarosa3533]

When putting the baba sponge to sugar syrup, does the sponge needed to be hot? Or keep it warm before dipping to syurp?

[@Roshel-Patisserie]

No

[@GH-qi1wv]

How to storage them. How long. And how many it is a recipe. Thanks

[@eveningstar5776]

What size piping tip should I use. I have never used a piping bag before. Thank you.

[@Roshel-Patisserie]

you can use any piping tips you like , here i use Russian Piping Tips. amzn.to/3nxwCFW

[@Roshel-Patisserie]

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[@anniean6562]

Where the heck did the apricot glaze came from????

[@ehabsh4933]

Hey, can i use active dry yeast instead of fresh yeast? If yes, how much dry yeast should i use ? Thanks

[@Roshel-Patisserie]

To convert from fresh yeast to active dry yeast, multiply the fresh quantity by 0.4

[@79krana]

Hello! Mine were too white! Is a matter of mould ( I used silicon)? or should I use the upper grill of the oven?

[@Roshel-Patisserie]

If you're baking with silicon, you need more time (7-10 minutes). Before you take it out, try pulling it to see if its baked enough. A regular preheated oven should be fine.

[@khadidjakha1162]

المقادير ؟؟؟؟👂👀

[@lolam.9291]

“Rum” Baba… Where was the RUM? Did I miss it???

[@Roshel-Patisserie]

In minute 3:39 enjoy

[@thierrynakache]

Bravo ! 👏 , but it's very fast, no time to understand.

[@Roshel-Patisserie]

Sorry about that. What part was hard to follow?

[@majormackenzie834]

Why that music

[@trishapatra4001]

There is nowhere Ican see you using rum!

[@Roshel-Patisserie]

Look at minute 7:18 I'm using RUM EXTTRAC, good luck