Praline Rum Babas
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Moist rum-infused baba cake filled with a sweet praline cream, topped with a crunchy praline crust.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gsugar
- 2 eggeggs
- 100 gunsalted butter
- 50 mlrum
- 300 gpraline cream
- 100 gpraline crumbs
- 5 gsalt
- 10 gbaking powder
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 12-cup muffin tin and set aside.
Tip: Use a non-stick muffin tin for easy release.
- 2
In a medium bowl, whisk together flour, sugar, and baking powder.
Tip: Make sure to whisk until well combined.
- 3
In a large bowl, whisk together eggs, butter, and vanilla extract.
Tip: Beat until smooth and creamy.
- 4
Add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Be careful not to overmix.
- 5
Divide the batter evenly among the muffin cups.
Tip: Use a spatula to scrape the bowl and get every last bit of batter.
- 6
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the babas after 15 minutes as they can burn quickly.
- 7
Allow the babas to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tip: This step is crucial to prevent the babas from breaking apart.
- 8
To make the praline cream, whip the praline crumbs with the praline cream until smooth and creamy.
Tip: You can adjust the amount of praline crumbs to your liking.
- 9
To assemble, slice the cooled babas in half horizontally and fill with praline cream.
Tip: Use a serrated knife to slice the babas evenly.
- 10
Top each babas with a spoonful of praline crumbs.
Tip: Make sure to press the crumbs gently into the cream to ensure they stick.
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