BABA AU RHUM CLEMENTINE
There’s something wonderfully mischievous about a baba au rhum. It’s not a dessert that whispers, it sings with syrup and spirit. This version, with bright clementines, is pure sunshine, a celebration of sweetness and a little bit of sass. It’s the kind of dessert that doesn’t just end a meal, it brings it to life again. This recipe, from the pages of our bistro-inspired recipe feature in JAN the Journal Volume 16, is the perfect blend of French indulgence and South African joie de vivre.
Baba dough
zest of 2 clementines
94 g butter, softened
350 g flour
20 g sugar
8 g fleur de sel
16 g fresh yeast
30 ml water
5 eggs
Clementine syrup
200 ml water
300 ml clementine or orange juice
4 clementines cut in half without skin dried or fresh vanilla pods, deseeded
500 ml rum
Clementine zest confit
6 clementines
200 g sugar
300 ml clementine juice
Clementine purée
200 g clementine skins, pith removed
200 ml clementine juice
200 g sugar
100 g butter
For serving
whipped cream
Baba dough
Preheat oven to 170° C. Mix clementine zest into butter and set aside. In a stand mixer, using the hook attachment, mix the remaining ingredients on medium speed for 10 minutes. Add butter and mix for 10 minutes. Using a piping bag, f ill 18 greased canelé or dariole moulds one third of the way. Leave to prove for 1 hour. Bake for 20 minutes. Remove from oven and leave to cool before unmoulding.
Warm clementine syrup and dip the babas, turning constantly until well coated. Place in an airtight container and cover with rest of syrup. Place in fridge.
Clementine syrup
Place all ingredients, except rum, in a saucepot and bring to the boil, stirring until mixture has a syrup consistency. Remove from heat and leave to cool then stir in rum.
Clementine zest confit Peel clementines and remove pith from skin. Keep peeled clementines for juice. Add water and peels to a medium-sized saucepot and bring to the boil. Remove from heat and strain. Repeat this process 3 times, using fresh water each time. Slice peels into thin strips. Place peels in saucepot with clementine juice and sugar and cook over medium heat, stirring until sugar has dissolved. Remove from heat and leave to cool, then place in the fridge.
Clementine purée
Fill a pot with fresh water and add skins. Bring to the boil then strain. Repeat this step a second time with fresh water. Repeat for a third time, but this time leave skins to cook for 30 minutes. Strain then blend peels in a high-speed blender with sugar and juice. Add butter and mix. Store in an airtight container in fridge.
To serve
Preheat oven to 165° C. Place babas on a baking tray along with syrup and heat for 8 – 10 minutes. Remove from oven. Place each baba on a serving plate and top with syrup. Place a teaspoon of clementine purée in the centre of each baba. Pipe the whipped cream in dots around the purée, it should resemble a flower. Lastly, top with clementine zest conf it.