Salted Caramel Rum Babas

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: dust the baking sheet with a pinch of flour for easy removal of the baba puffs.

2. 2

   In a medium saucepan, combine the sugar, 60ml of water, and 5g of salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Optional: use a candy thermometer to monitor the temperature of the sugar syrup, aiming for 150°C (300°F).

3. 3

   Bring the sugar syrup to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Optional: use a pastry brush to gently brush the syrup onto a surface for easy removal of the syrup from the saucepan.

4. 4

   In a large bowl, whisk together the flour, baking powder, and 5g of salt.

   Tip: Optional: sift the flour mixture into the bowl to ensure it is well combined.

5. 5

   In a separate bowl, whisk together the rum, milk, and large eggs.

   Tip: Optional: use a whisk with a built-in measurement marker to ensure accurate measurements.

6. 6

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.

   Tip: Optional: use a silicone spatula to scrape the sides of the bowl and ensure all ingredients are well incorporated.

7. 7

   Add the unsalted butter to the mixture and whisk until fully incorporated.

   Tip: Optional: use a pastry blender to work the butter into the mixture until it resembles coarse crumbs.

8. 8

   Using a piping bag fitted with a large round tip, pipe the dough onto the prepared baking sheet in long, thin strips.

   Tip: Optional: use a bench scraper to scrape the dough from the piping bag and ensure an even layer of dough on the baking sheet.

9. 9

   Bake the baba puffs for 15-20 minutes, or until they are puffed and golden brown.

   Tip: Optional: use a wire rack to cool the baba puffs immediately after baking.

10. 10

    To make the salted caramel sauce, combine the unsalted caramel sauce, fleur de sel, and confectioner's sugar in a small saucepan.

    Tip: Optional: use a silicone spatula to gently stir the sauce until the confectioner's sugar is dissolved.

11. 11

    Bring the sauce to a simmer over medium heat and cook for 2-3 minutes, or until it has thickened slightly.

    Tip: Optional: use a candy thermometer to monitor the temperature of the sauce, aiming for 110°C (230°F).

12. 12

    To assemble the salted caramel rum babas, dip the cooled baba puffs into the warm salted caramel sauce and then roll them in the unsalted chocolate chips.

    Tip: Optional: use a fork to gently tap off any excess chocolate from the baba puffs.