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Alain Ducasse’s Signature Dish - Baba au Rhum

Tetsuya's world-renowned signature dish is one of 20 fabulous recipes uncovered in Fritz Gubler's book Great, Grand & Famous Chefs and their Signature Dishes

Method

In a large stainless steel bowl, dissolve 1 sachet of dried yeast in 1/3 cup of milk. Stir over a medium heat until warm.
Remove from the heat and stir in 1/4 cup of sifted flour, cover and set in a warm place for 20 minutes.
Beat 7 tablespoons of softened unsalted butter with 2 tablespoons of sugar and 2 tablespoons of flour. Add four eggs, one at a time, and beat well. When the yeast dough has risen and become spongy, whisk in this mixture, plus a further 1 1/4 cups of flour, to make a thick, doughlike batter.
Spoon the batter into eight greased dariole moulds. Bake in a 350 F (raewyn to change to C!) oven for 20 minutes.
Stir 1 cup of sugar into 2 cups of water in a saucepan and bring to the boil. Remove from the heat and stir in the zest of 1 orange, in strips. When cool, add 1/2 a cup of rum.
When the babas are risen and golden, remove from the oven and unmold. Dip them into the syrup to saturate and then leave on a wire rack to cool. When cool, brush with warmed, strained apricot jam.
To serve, split the babas lengthwise and spoon over more rum, then top with vanilla whipped cream.

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Notes & Tips

Recipe extract from Great, Grand & Famous Chefs and their Signature Dishes
By: Fritz Gubler
Softcover, 255 pages
RRP: $49.99
ISBN 9780980466720
Published 2009
www.greatgrandfamous.com