Petite Babas
Submitted by vinnyswaterice
Mini yeast cakes soaked in rum syrup and topped with sweetened whipped cream and sliced almonds for an elegant French dessert.
YIELD
12 servingsPREP
1 hrsCOOK
15 minREADY
2 hrsThese petite babas are the boozy, sophisticated cousins of everyday muffins.
Yeast dough enriched with eggs rises in muffin tins until puffy, then bakes to a golden dome. While still warm, you prick each cake with a fork and slowly drizzle rum syrup over the top until the spongy interior drinks up every drop.
Serve them crowned with billowy whipped cream and a scattering of toasted almonds for a dessert that tastes like a French patisserie moved into your kitchen.
Chef Tips
- Let dough rise until it just reaches the top of the muffin cups to prevent overflow
- Prick warm cakes generously with a fork so syrup soaks all the way through
- Spoon syrup slowly, waiting for each addition to absorb before adding more
- Make syrup ahead and cool completely for easier handling and better absorption
Ingredients
Directions
Combine ⅔ cup flour, sugar and yeast.
Heat milk and margarine until very warm (120 - 130 F).
Add to dry ingredients and beat 2 minutes.
Stir in more flour to make a stiff batter.
Cover; Let rise until doubled - about 1 hour.
Stir down.
Spoon evenly into 12 greased 3×1½ inch muffin pans.
Let rise, just until batter reaches top of cups, about 25 minutes.
Bake at 375℉ (190℃) about 15 minutes or until done.
Before removing from pans, immediately prick cakes with fork.
Slowly spoon syrup over cakes.
Turn out onto wire rack after syrup is absorbed.
Serve topped with whipped cream and almonds.
Rum Syrup: Bring 1 cup sugar, ½ cup rum and ½ cup water to a full boil, stirring.
Remove from heat; let cool.
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