Easy gluten free rum babas recipe

These rum babas are pretty simple to make and soaked up to perfection! It's delicious with the top of whipped cream, which adds a creamy touch to the dessert. It's a french dessert that is often cherish in our country, maybe because of the amount of rhum in it ! ;)

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Preparation time : 25 min

Cooking time : 15 min

For about ten individual rum babas :

For the dough:

• 2 ounces of cornstarch

• 2, 8 ounces of rice flour

• 1 tablespoon of honey (or 60 g of sugar)

• 3 eggs

• 1, 7 ounces of yogurt (or butter)

• 1 whole bag of baking powder

• salt

For the syrup:

• 5, 2 ounces of powdered sugar

• 1.2 cup of water

• 0.4 cup of rum

For the whipped cream :

• 1 cup of cream

• 1, 7 ounces of sugar

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Recipe:

For the baba's dough :

1. Preheat your oven to 356°F.

2. In two bowls, separate the egg whites from the yolks. In the bowl with the yolks, add the honey (or sugar) and mix.

3. Add the flour and yeast and mix until you have a smooth and thick batter.

4. Beat the egg whites until stiff, adding a pinch of salt when they start to stiffen.

5. Add one third of the stiffly beaten egg whites to the dough, mixing without special care (as this step only serves to loosen the dough), then gently fold in the remaining two thirds.

6. Butter small individual savarin molds (or small muffin tins). Pour the batter into the molds up to three quarters of their height.

7. Bake for 10 minutes. While baking, prepare the syrup.

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For the syrup :

1. Bring the water and sugar to a boil in a saucepan. Add the rum and boil over low heat for 3 minutes, then let cool on the side.

2. Remove the rum babas from the oven, let them cool and dry for 10 to 20 minutes. If the base of the babas is not very flat (as they will have swollen during baking), adjust with a knife to ensure stability when turning them over.

3. Once cooled, return the babas to their molds, then soak them generously with syrup. Then unmold each baba into a small, high-sided cup, then spoon the remaining syrup into the cups.

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For the whipped cream:

1. At least an hour before serving, place a large bowl and whiskers in the refrigerator (or, if you're in a hurry, place them in the freezer for ten minutes).

2. Pour the cream into the large bowl, add the sugar and whip until the mixture thickens enough to be poached (this takes five to ten minutes).

3. Transfer the whipped cream to a piping bag and pipe the rum babas. If you plan to save some of the babas for another day, keep some of the whipped cream in a separate container so that you can dress the babas at the last minute (otherwise the syrup in the cake may soften the whipped cream). Enjoy your meal!