Jeffrey Cagnes' baba au rhum

Name: Jeffrey Cagnes' baba au rhum
Ingredients: 200 g Plain flour; 100 g Pastry flour; 5 g Salt; 10 g brown sugar; 15 g Baker's yeast; 3 Whole eggs; 80 g Butter; 12 units.centiliter Water; 130 g brown sugar; 20 units.centiliter Water; 4 units.centiliter dark rum 54%

Baba according to the original recipe by pastry chef Jeffrey Cagnes from patisserie Stohrer, the oldest patisserie in Paris.

Ingredients

200gPlain flour

100gPastry flour

5gSalt

10gbrown sugar

15gBaker's yeast

3Whole eggs

80gButter

12units.centiliterWater

130gbrown sugar

20units.centiliterWater

4units.centiliterdark rum 54%

Preparation

Put the flour in the bowl of a stand mixer.
Add the sugar and salt.
Mix for a few seconds on low speed, then add the eggs.
Dissolve the baker's yeast in 12 cl of water and add to the bowl as well.
Knead the dough at full speed for 10 minutes until it is firm and comes away from the sides of the bowl.

Bring the water and the caster sugar to a boil.
Once the sugar has completely dissolved, add the rum.

Soak the babas for 15 minutes in the hot syrup.
Turn the babas over and soak the other side for another 15 minutes in the syrup.
Sprinkle the babas with an extra dash of rum.