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1
Mix all the ingredients without the butter and then beat with a wooden spoon for about 15 minutes.
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2
When the dough starts to unstick from the spoon, add the melted butter.
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3
Mix.
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4
Cover the dough with a cloth and let it rise.
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5
When the volume doubles spread the dough halfway up the 4 buttered moulds.
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6
Make sure that the dough is evenly spread and than leave it to rise in a warm area (86 - 95F).
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7
The Baba should slightly overflow the moulds.
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8
Cook it in the oven for 25 minutes at 392 - 400F.
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9
The cooking time can depend on the size, color, and desired moistness of the Baba.
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10
Turn out the Babas as soon as they are cook.
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11
Mix all the syrup ingredients and bring to boiling point.
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12
Leave to infuse.
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13
Place the Babas in the syrup and leave to soak for about 40 minutes.
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14
Verify that they are well soaked, and then place them on a grid to let them drip for about 5 minutes.
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15
Slice the vanilla pod in two lengthwise and scrape out the grains that will be mixed in with the cream.
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16
Beat the vanilla grains with the sugar and cream to obtain a Chantilly.
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17
Put the Baba on a plate and glaze with the apricot coating.
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18
Serving at the table, cut the Baba in two (lengthwise) and pour on the rum according to you taste.
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19
Served it with the Chantilly cream.
