Strawberry rum baba
Matty Grove and pastry chef Mirai Smith’s strawberry rum baba from Caper & Cure is a light, syrup-soaked dessert that combines classic French pastry technique with bright strawberry flavour and warming rum. Baked until golden, then soaked in a fragrant vanilla, peppercorn and strawberry-rum syrup, this strawberry rum baba recipe is ideal for pastry chefs and ambitious home cooks looking for an elegant plated dessert with strong seasonal appeal and restaurant-style presentation.This recipe makes 18x100g moulds.
- Time: 90 min
Source: The Staff Canteen
Ingredients
- fresh yeast
- full fat milk, gently warmed to body temperature
- plain flour
- caster sugar
- salt
- whole eggs, room temperature
- softened butter
- oil, for greasing moulds
- water
- sugar
- vanilla pod, split and scraped
- strawberry syrup or maceration juice from fresh strawberries
- peppercorns
- rum