Recipe courtesy of Source Restaurants
Recipe courtesy of Source Restaurants
Episode:
From Breakfast to the Boot
Rum Baba French Toast
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- Level: Advanced
- Total: 11 hr 35 min (includes rising and soaking time)
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2141
- Total Fat
- 158 g
- Saturated Fat
- 60 g
- Carbohydrates
- 151 g
- Dietary Fiber
- 2 g
- Sugar
- 99 g
- Protein
- 23 g
- Cholesterol
- 786 mg
- Sodium
- 307 mg
- Level: Advanced
- Total: 11 hr 35 min (includes rising and soaking time)
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2141
- Total Fat
- 158 g
- Saturated Fat
- 60 g
- Carbohydrates
- 151 g
- Dietary Fiber
- 2 g
- Sugar
- 99 g
- Protein
- 23 g
- Cholesterol
- 786 mg
- Sodium
- 307 mg
Ingredients
Cake:
Syrup:
Whipped Mascarpone:
French Toast Batter:
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Directions
Special equipment:
ten 4-ounce ramekins; a piping bag- For the cake: In a small bowl, mix together the warm milk, granulated sugar and active dry yeast. Let sit until frothy, similar to the nice white head on top of a freshly poured beer, 10 to 15 minutes. This will get the yeast happy and going.
- In a stand mixer fitted with the hook attachment, mix together the milk mixture with the eggs and egg yolks, then add the flour and salt. Mix on medium-low speed until all the ingredients are mixed together. Turn the mixer to medium and slowly add the room temperature butter about 1/2 teaspoon at a time, waiting until the butter is incorporated before adding the next amount, until all the room temperature butter is mixed in. Continue to mix until the dough looks smooth and shiny; it will look and have a texture very similar to brioche. Transfer to a bowl that has been sprayed with nonstick spray and wrap with plastic wrap. Set at room temperature until the dough doubles in size, 1 1/2 to 2 hours.
- Meanwhile, set up the ramekins to cook the baba. With the melted butter, brush the entire inside of ten 4-ounce ramekins. Dust the insides with flour and tap out any extra.
- Preheat the oven to 350 degrees F.
- Cut the dough into ten 55-gram balls. Roll the dough into nice uniform tight balls and place in the ramekins. Cover the ramekins with plastic wrap and let proof again until double in size, 30 to 45 minutes.
- Bake the ramekins, rotating once halfway through, about 20 minutes.
- For the syrup: Meanwhile, in a saucepot, mix together the granulated sugar, rum and 1 cup water and bring to a boil. Set aside. Remove the ramekins from the oven, leaving the babas in the ramekins. Slowly pour about 1 ounce syrup over the top of each so that they soak up all that rum goodness. Let sit overnight.
- For the whipped mascarpone: In a stand mixer fitted with the whisk attachment, add the heavy cream and whip on medium-high until the cream reaches a soft peak stage. Slowly add the granulated sugar in a stream, about 30 seconds. Turn off the mixer and add the mascarpone and vanilla. Whip on high speed until the mixture is at soft peaks again, about another minute. Place in a piping bag and reserve until needed.
- For the French toast batter: In a medium bowl, mix together the cream, yolks, milk, granulated sugar and vanilla.
- Cut a baba in half and dip into the French toast batter. In a nonstick pan over medium heat, cook the baba until golden and beautiful, just like French toast, about 2 minutes per side. Repeat with the remaining pieces. Place 3 half pieces on a plate. Pipe or spoon some of the whipped mascarpone on top and finish with fresh berries and some confectioners’ sugar. Enjoy.
