Today, let's head to one of our favorite restaurants in Lille: Comptoir 44. Located on the most delicious street in Old Lille (rue de Gand of course), this brasserie ++ offers mouthwatering dishes. And with a super friendly team, there's no doubt that this is one of the best tables in the city. And as a bonus, they share the recipe for their Rum Baba with us!!!
Ingredients:
For the cake:
200g of flour
10g of salt
40g of sugar
20g of baker's yeast
240g of whole eggs
120g of butter
200ml of lukewarm water
For the syrup:
350g of sugar
550ml of water
100ml of rum
You can also add fruits, coulis, or fruit juice (strawberries, citrus fruits, etc.)
What happens next?
In a bowl, rehydrate the yeast and then mix it with the flour. Add the sugar, salt, and 3/4 of the eggs. Mix and add the diced butter. Then add the remaining eggs and mix well.
Pour into small greased molds. Let the babas rise for at least 20 minutes. The chef's tip? Place them in a warm place, preferably above a stove.Wow! Finally, bake the babas at 170 degrees for 20 minutes. Meanwhile, bring the syrup to a boil. Once ready, take the babas out of the oven and pour the hot syrup over them to soak them! And voilà! A huge thank you to Julien and the entire team at Comptoir 44 for sharing this recipe with us! Comptoir 44 44 rue de Gand Website: Visit here