This week's new recipe is a deliciously lush rum baba with Fromager d’Affinois cheese, orange and vanilla. It's like a dessert crossed with a cheese course. ☺
I created this fun take on the classic 'baba au rum' for my friends at Fromager d'Affinois in celebration of Bastille Day. Their creamy cheese combined with the punch of rum + the sweetness of the vanilla and orange tastes SO good!
To create the savoury cream that tops the rum-soaked cakes I combined the creamy centre of a Petit d'Affinous cheese with some pure cream. You could also serve the baba cakes simply as they are along with a generous slice of cheese.
If you're after a non-alcoholic version simply cook out the rum when making the syrup.
I hope you love the recipe - it's fun, lush, and extravagant, yet surprisingly quite simple to make. Let me know if you have any questions.
- 80ml full cream milk
- 2 tsp raw castor sugar or castor sugar 7g (roughly 2 tsp) dried yeast
- 250g plain flour
- ½ tsp salt
- 2 eggs, lightly whisked
- 1 tsp vanilla
- Zest of 1 orange
- 80g butter, roughly chopped & softened
Vanilla Rum Syrup
- 1½ cups raw castor sugar or castor sugar 2½ cups water
- 1 vanilla bean split lengthwise
- Strip of orange rind (optional)
- 200ml dark rum (I’ve used a vanilla spiced rum)
Fromager d'Affinois Cream
- 60g Petit d’Affinois cheese, at room temperature. We’ll be using the creamy centre only for the cream - thickly cut the edges off the cheese and keep the edges for serving with the rum babas or save for another day.
- 150ml pure thick cream
- You could also simply serve the rum babas with thick slices of the Petit d’Affinois instead of making the cream.
- Grease 5 x 150ml dariole moulds with butter and set aside. You could also use a muffin pan if you don't have moulds and divide the mixture between 7 of the muffin holes.
- In a small saucepan combine the milk and 2 tsp sugar and gently warm over low heat.
- Remove from the heat and add the yeast to the warm milk and sugar and set aside to activate for 5-10 minutes.
- Add the flour and sea salt to a stand mixer with the dough hook attached (you could also knead by hand). Add the activated yeast and milk mixture and lightly mix to combine.
- Add the whisked eggs, vanilla, and orange zest and mix well to combine.
- Mix on medium speed (or knead by hand) for 5 minutes.
- Slowly add the butter to the dough piece by piece, mixing well between each addition.
- Once the butter is incorporated mix (or knead by hand) for a further 5 minutes and until the dough is smooth. Divide the dough into the moulds and place onto a baking tray.
- Cover with a clean tea towel and allow to rest for 90 minutes.
- While the dough is resting preheat your oven to 180°C/350°F.
- Once rested the dough should have risen to the top of the moulds. Bake them in the oven for 20 minutes and until golden.
- Remove from the oven and set aside to cool for 5-10 minutes.
- Remove the cakes from the moulds and set aside on a wire rack to cool completely.
- Once completely cooled, add the cakes to a medium-sized dish or bowl and cover with the cooled syrup. Allow to ‘marinate’ for 2-3 hours, turning the cakes every so often so they soak up the syrup evenly. Remove the cakes from the syrup and place onto a serving plate or dish.
- Place in fridge until ready to serve. Reserve the remaining syrup to serve with the cakes.
- Serve the rum babas with a dollop of the d’Affinois cream, a drizzle of the reserved syrup and a slice of d’Affinois.
Vanilla Rum Syrup
- In a small saucepan add the water, sugar, vanilla bean and seeds, and orange rind, and stir over low heat until the sugar dissolves. NOTE: If you would like the alcohol cooked out add the rum at this stage.
- Once the sugar has dissolved, simmer for 5-7 minutes and until the mixture is syrupy.
- Add the rum and set aside to completely cool.
Fromager d'Affinois Cream
- In a small mixing bowl add the centre of the d'Affinois cheese and smooth it out with a spatula until the cheese is super smooth.
- Gradually add the cream little by little, gently mixing with the spatula each time, using a ‘flattening and folding’ motion to combine until a super smooth ‘cream’ forms. NOTE: Be sure to use a spatula to gently mix the cheese and cream together to obtain a super smooth consistency. Using a whisk or mixer will create a lumpy uneven texture in the Fromager d’Affinois cream.