Seasoned Advice Asked on December 23, 2020
I’ve been wanting to make these for years after having some really good ones in Paris. Now I’m finding these are hard to duplicate!
I find I’m not getting enough rum flavor. There is definitely sweetness from the syrup, and a bit of orange from the orange zest, but I can’t add more rum to the syrup because there is already a cup for the syrup made with 2 c water and 1-1/4 c sugar. I tasted a sample dipping of the baba and it actually gave me a buzz! (Granted, I am sensitive to alcohol.) I read a thread about alcohol and how to burn it off, so I put the syrup in a wide pan and boiled for 5 minutes or so. None of the recipes I looked at (and there were many!) said anything about using rum extract but I wonder if that’s a possibility.
I don’t know much about brands of rum, but I am using Whalers Dark Rum.
Does anyone have experience making baba au rhum, and if so, with what results?
How can I get a more intense rum flavor?
Has anyone making these ever used rum extract?
Mmmmmm- I loves me a good Rum Baba! I'd personally go with Myer's dark rum. In my experiences I've found Myer's Dark to have the best/ most intense rum flavor out there (yes, it's a little expensive). I think boiling the alcohol off would heat the rum to a point where you're going to alter the delicious rum-ness! Heating the rum a little and then igniting the alcohol vapor would suffice to eliminate the alcohol without disturbing the other flavors. Just be careful and if things take a turn for the worst- stop, drop, and roll!
Answered by Michael J Girardot on December 23, 2020
Last time I did a syrup with equal parts sugar and water -- btw crucial in my opinion not to destroy the baba, since a liquid would basically have the same effect as dipping the baba in your tea. That syrup contained 15% rum, a not so expensive supermarket one with 40% alcohol, lemon zest, vanilla, cinnamon and star anice.
Answered by David P on December 23, 2020
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