Make a succulent rum baba with Fabrice Gwizdak

Fabrice Gwidzak, baker and pastry chef at Maison Gwizdak in Nancy, presents the recipe for the real rum baba. With delight, let yourself be guided by this lover of Nancy gastronomy.

All about:
The Festival of Lights 2022 in Lyon

This is the original recipe, this is how it should be done“says Fabrice Gwizdak, with a mischievous eye and a confident tone. He knows the recipe for rum baba like the back of his hand.

Baker-pastry chef and soul of Maison Gwizdak, in Nancy, he learned his trade from his father and the big houses. Generous in tasty anecdotes and judicious culinary advice, Fabrice Gwizdak does not hesitate to pass on his know-how. Attached to tradition, the pastry chef above all makes it a point of honor to make this traditional recipe for rum baba with ” ingredients found everywhere “.

It is as much to his childhood memories as to his professional experience that we owe this recipe which he explains to us step by step. A recipe and an encounter to be found on our show * Succulent !, broadcast on Saturdays at 11:25 a.m. on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.

  • Preparation instructions

For 6/7 people

Preparation: 45′

A Kouglof or Savarin mold 22 to 24 cm in diameter

A piping bag

For the baba:

5 eggs

400g flour

200g of water

40g of sugar

1 pinch of salt

120g melted butter

40g of baker’s yeast

40g mixed apricot jam

For the syrup:

1 liter of water

500g of sugar

1 orange zest

1 lemon zest

Half a glass of rum

For the whipped cream:

50cl very cold single cream

50cl of icing sugar

A dash of vanilla extract

  1. For the sourdough, pour 200g of hot water and 400g of flour into a mixing bowl. Add the baker’s yeast. Mix then leave to stand for 3 or 4 minutes. Then add melted butter and the 5 eggs one by one, then mix again and leave to stand for 15 minutes.
  2. Pour the batter halfway into the buttered molds and let it rest for another twenty minutes.
  3. Bake the babas for about twenty minutes at 170 degrees.
  4. While the babas are cooking, prepare the syrup. Pour 1l of water, 500g of sugar into a saucepan, add the lemon and orange zest, then the half-glass of rum. Leave to heat for a few minutes.
  5. Once out of the oven, dip the baba which will have cooled down in the lukewarm syrup.
  6. Drain the baba, place it on the serving platter, then cover it with a brush with the mixed apricot jam which serves as a topping.
  7. Make whipped cream with the cream, icing sugar and a hint of vanilla. With the piping bag, add it on top of the baba. Finish this gourmet dome with a candied cherry.

If you are using a kouglof mould, before adding the whipped cream, cut out two small circles from the sandwich bread or brioche that you will place at the bottom of the “chimney” in the center of the cake to prevent the whipped cream from sticking together. escapes. You can also provide your guests with rum that they can add according to their taste to the cake just before tasting.

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