Rum baba with cherries and Chantilly cream

Method
Place the ingredients in a mixer with a dough attachment, mix the ingredients until a smooth dough is formed. Patience is the key.

Brush some extra melted butter into your moulds to help them not stick.

Once formed, divide into your moulds and cover with greased cling film. Leave to double in size.

Once doubled, place into the oven at 180°C for 20 minutes or until golden brown.

When complete remove from the oven and leave to cool.

Remove from the moulds and place into your tray.

Pour over the booze mixture and leave to soak up all of that deliciousness.

I cannot stress this enough but leave to rest and soak overnight or longer, top up and turn if needed. They should be like a sponge by the time you finish.

For the Chantilly, place into a mixer with a whisk attachment and whisk until stiff or soft depending on your preference.

Top with the defrosted cherries and you’re good to go!

Pro tip – make the yeast work, the flavours develop the longer this stage takes. Ensure they are happy but at the same time work!

Pro tip – I use frozen cherries as the dehydrating in the freezer causes them to be sharper and more intense, but it is your choice.