Babas with Cognac Recipe

Using Julia Child's recipe from The French Chef in muffin tins and look how cute they are, like little children all dressed up and ready to go...my little bebe baba! We followed Julia's recipe exactly except for the fact that we cognac instead of rum. 

Recipe From: The French Chef by Julia Child

Ingredient (dough)

11/2 cups/187g all purpose flour measured by the scoop and scrape method

1 tablespoon/15ml sugar

1/8 teaspoon/.5ml salt

2 1/4 teaspoons/11ml yeast

3 tablespoons/15ml water lukewarm

2 large eggs

1/4 cup butter/57.4g (half a stick) melted and cooled to tepid

Directions (dough) 

Mix the yeast, sugar, and water, stir and dissolve. Let it “prove or proof” for 4-5 minutes

Place the rest of dry ingredients in the mixer, make a well and add the yeast mixture in the center.

With the dough hook on your mixer set to # 2 start to mix, adding the eggs and butter as you do.

It will be sticky but after 1 minute - if it doesn't start to form a sloppy ball, add more flour, 1 tablespoon at a time. 

After a ball forms knead for 5 minutes.

Remove the dough and flour lightly kneading a few times by hand then place in a bowl and cover with a moist warm cloth.

It needs to rise for 2 hours in a warm place.

Butter your 12 baba molds, or 24 count mini cupcake tins by placing a ball of dough and pressing into the bottom.  No need to smooth out it will when rising and baking. The ball needs to fill the cup 1/3 full.

Now rise uncovered near preheating oven until they are 1/4 inch/6.35mm over the tops.

Preheat oven to 375F190C/Gas 5

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These must be baked as soon as they are risen. Bake for 15 minutes.  They are done when you remove one and it is golden all around. These need to be warm when soaking. Before placing in rum, pierce with a large fork all along the base of the babas.

Rum Syrup Ingredients 

2 cups/500ml water

1 cup/192g sugar

1/2 cup/125ml rum (we used cognac)

Rum Syrup Directions

Bring the sugar and water to a boil stirring until it dissolves.  Once disolved, add the cognac, stir, cover and keep warm over lowest heat.

Now place the babas in a large pan with a lip (a large bowl will work) with the warm syrup mixture and using a baster, baste the babas until they start to sink, they must be standing up or else they won't all fit. 

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