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Baba Au Rhum

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Repos : 2 heures
First a little story :
The Polish king Stanislas Leczinski loved his food. He had a bit of a sweet tooth and love Kougelhofs. One day, he found his cake too dry and asked his esquire to bring him some dark rum. He poured some on his cake and ate it with some sweet whipped cream.
As our king particularly liked the book "the Arabian nights" he named his creation "Ali Baba".
Time passed and this cake became known under the name of baba, which means blighter in Slavic.
The baba au rhum was used to be made of rye flour, flavoured with saffron and served with custard.

Recipe for about 15 small baba au rhum :

  1. 250g Strong white flour
  2. 10g Fresh yeast diluted with 2 tbs of warm water
  3. 100g Melted butter
  4. 5g Table salt
  5. 10g Caster sugar
  6. 4 Whole eggs
  7. Dark rum
  8. For the syrup

  9. 210g Granulated sugar
  10. 50cl Water
Baba Au Rhum
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There are two ways to make this recipe :

Hand made recipe
1) Sift the flour in a stainless steel bowl. Make a well and pour the diluted yeast in it. Mix well and then add the salt, the sugar and the eggs.
2) Knead your dough until it comes off the sides of the bowl. Then, incorporate your lukewarm melted butter.
3) Cover your bowl with a clean kitchen cloth and let the dough raise for about 2h30 at room temperature.

Recipe with a mechanical mixing bowl

1) Place the flour, eggs, diluted yeast and sugar into the bowl of your machine. Mix for a little while at a medium speed. Then add the salt. Your dough must be homogeneous and soft. Mix your dough for another 3 minutes and add the lukewarm melted butter and work the dough until all the butter has been incorporated. When it is done transfer your dough in a large bowl, cover it with a clean kitchen cloth and let it raise for about 2h30 at room temperature.

2) Fill 15 individual tins half way and let the dough raise for another hour at room temperature. Well, until the dough reaches the edge of each moulds!
3) Start your oven at 180'C (356'F)
4) Bake them for 15-20 minutes.
5) Meanwhile, make your syrup :
Put your granulated sugar in a pot. Then add the water and bring to the boil. Cook for 5 minutes.
6) Punching your babas :
Pour your boiling syrup in a large shallow pot and place your cakes in this syrup. Carefully, press them to make sure they suck in the syrup. Finally, take each babas out and place them on a pastry rack.
7) You will flavour your babas with the rum at this stage.
credits photo : chef patrick © A.F.Touch

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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