BABA BOUCHON [V.KOLLECTION]

Another rum baba recipe, here a baba bouchon (bouchon means cork in french), served with poached pineapple, roasted pineapple with honey, and a vanilla Chantilly with a bit of mascarpone.

Makes 4 servings. (Here, I made 7 babas, I used 4 and I froze the rest for another time)

The Baba Dough :
- 100 gr flour
- 90 gr whole egg
- 35 gr softened butter
- 10 gr sugar
- 4 gr fresh yeast
- 2 gr salt

Make them 1 or 2 days before.

In a large bowl, gather the flour, yeast (crumbled), sugar and salt. Then add the egg and knead for 5 minutes.

When the dough is smooth, add the butter and knead again 2 or 3 more minutes.

See the texture... Allow to rise for 1 hour (cover with a cloth).

With the help of a pastry bag, put the dough in the baba bouchon pans (here in silicon, 45 mm diameter, 48 mm high). Cut the dough with a scissors to release it (it is actually really sticky).

Allow to rise 30 minutes to 1 hour (according the temperature).

Put in preheated oven (medium heat) for 15 to 20 minutes.

Remove from the pan. Reserve.

The Rum Syrup :
- 250 gr water
- 125 gr sugar
- 30 gr rum
- pineapple
- orange peel

Cut some cubes of pineapple and put them in a saucepan with the water, the sugar and the orange peel. Boil it until the sugar is completely dissolved. Then, out of the heat, add the rum. Allow to cool down 15 minutes.

Put the baba bouchon in a large container, and pour in the syrup. Leave the baba in the syrup until they are completely soaked. They get bigger. Then put them over a wire rack for 15 minutes so they'll lose the extra syrup. Reserve.

Put in the verrine some of the pineapple cubes then place delicately the baba bouchon.

No need to reserve them in the fridge.

The Chantilly :
- 100 gr cream (cold)
- 25 gr mascarpone
- 15 gr sugar
- 1/2 tsp vanilla flavor (here, liquid)

Whip the cream (cold) until it forms peaks. Then beat the mascarpone with the sugar in another bowl.