Verrines de Baba au Rhum

In a mixing bowl, combine the flour, sugar, and salt.

Dissolve the yeast in the warm milk and let it sit for 5 minutes until foamy.

Add the yeast mixture, eggs, and melted butter to the dry ingredients. Mix until a smooth dough forms.

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 350°F (175°C). Grease a muffin tin or small molds.

Divide the dough into the prepared molds, filling each about halfway.

Bake for 15-20 minutes, or until golden brown. Let cool slightly before removing from the molds.

Make the Rum Syrup:

In a saucepan, combine the water and sugar. Bring to a boil and stir until the sugar is dissolved.

Remove from heat and stir in the rum. Let the syrup cool slightly.

Soak the Babas:

Once the babas are slightly cooled, dip them into the rum syrup, allowing them to soak thoroughly.

Place the soaked babas in verrine glasses or small serving dishes.

Prepare the Chantilly Cream:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Spoon or pipe the Chantilly cream over the soaked babas.

Garnish and Serve:

Garnish each verrine with fresh berries and mint leaves.

Serve immediately or chill until ready to serve.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes

Kcal: 400 kcal per serving | Servings: 6 servings