Baba au rhum with bitter orange cream and citrus salad

AT A GLANCE

  • Serves 4 people

  • 210 gm plain flour
  • ¾ tsp dried yeast
  • 3 eggs
  • 60 gm butter, softened
  • 1 tsp honey
  • 1 tbsp apricot jam
  •  
  • Citrus salad
  • 300 gm white sugar
  • 600 ml fresh orange juice
  • 2 each of orange and grapefruit, peeled and segmented
  •  
  • Bitter orange cream
  • 3 egg yolks
  • 50 gm caster sugar
  • 25 gm plain flour
  • 250 ml (1 cup) milk
  • 125 gm fine-cut orange marmalade
  • 150 ml pouring cream, whipped to soft peaks
  •  
  • Citrus syrup
  • 250 gm white sugar
  • 1 orange and 1 lemon, rind removed with a vegetable peeler
  • 1 vanilla bean, split and seeds scraped
  • 200 ml golden rum (or to taste)
01   Preheat oven to 170C. Combine flour, yeast and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, butter and honey and mix until dough is elastic. Divide dough among 4 lightly greased 100ml-capacity dariole moulds, cover with a damp tea towel and stand in a warm place until double in size (30-40 minutes). Bake until golden and babas sound hollow when tapped (15-20 minutes). Remove from moulds and place in a shallow dish. Keep warm.
02   Meanwhile, for citrus salad, heat sugar in a frying pan over medium heat until dark caramel (10-15 minutes). Add juice (be careful as it will spit), bring to the boil and cook, stirring to dissolve caramel, until reduced by one third (5-10 minutes). Cool, add citrus segments, cover and refrigerate.
03   For bitter orange cream, whisk together yolks and sugar in a bowl until combined, then add flour and whisk to combine. Bring milk just to the boil over medium heat (5-7 minutes), gradually pour over egg yolk mixture, whisking to combine. Transfer to a clean saucepan and cook over medium heat, stirring continuously, until thick (3-5 minutes). Set aside to cool, then refrigerate until chilled. Stir in marmalade to combine and fold through cream. Cover and refrigerate until needed. Makes 2 cups.
04   For citrus syrup, combine all ingredients except rum in a saucepan. Cook over medium heat, stirring until sugar dissolves and syrup is warm (3-5 minutes). Add rum, pour over warm babas and turn frequently to soak in syrup until almost all is absorbed (10-15 minutes).
05   Meanwhile, combine jam and 2 tsp water in a small saucepan and stir over medium heat until jam dissolves. Brush over babas, then serve with citrus salad and bitter orange cream.
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