RUM BABA Original Italian Recipe with Pastry Cream

RUM BABA Original Italian Recipe with Pastry Cream Subscribe: How to make the original italian rum baba. The babà, although originating from the court of Poland, is a traditional dessert of Neapolitan pastry. In this recipe we present the version enriched with italian pastry cream and decorated with syruped cherries. You can make a rum baba cake or a single portion desserts. 🔝🎖️ Join the membership to access additional Pastry courses: 🛠️ ACCESSORIES Piping bag: Baba mold 🧁 INGREDIENTS Baba Dough: 3 eggs 2 tbsp fresh milk 2.5 tbsp (1.8 oz) caster sugar 1/2 oz brewer’s yeast 1/2 tsp salt 1.7 cups (9 oz) flour 1/2 cup (3.5 oz) butter Rum Syrup: 2 cups water 3 cups caster sugar 1 cup Rum Italian Pastry Cream: 5 egg yolks 9 tbsp (4 oz) caster sugar 1 sachet Vanilla extract 2 tbsp flour (or corn starch) 2.5 cusp fresh milk 😎 ABOUT US ItalianCakes: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make sweets, desserts and cakede corating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc. Blog: Facebook: Pinterest: Instagram: Twitter: #desserts #recipe #rumbaba