BaBa de Monte Carlo

Description

So I had a Rum Ba Ba at a restaurant (see picture) and it was wonderful. A lighter than air dough, they cut it open at the table and then poured a lot of rum over it and spooned the lightly whipped cream ... and then the sugary glaze like syrup... it was wonderful so here is my take. WF Rum Baba SC - It;s got a bit of the rum and the nice glaze to it so its a good starting point Jamaican Rum - It needed a good rum boost and boozy note and this brings the noise on that Creme Chantily - This is the cream on top, that melts in, its got that wonderful creamy texture (thanks MlNikon for this tip) yellow cake + zeppola - The rum ba ba flavour is missing the "baba" so these two add a light fluffy baba with a hint of doughyness Caramel Salted - This just drives the caramel flavour home I think Straight off the shake it tastes good but over a couple of days it picks up on the cake a bit more and fills out.

Recipe

FW Cake (yellow) 1%FW Caramel (salted) 3%FA Jamaica Special (jamaica Rhum) 1.5%SA Crème chantilly 1.5%WF Rum Baba SC 2%

Total Flavor: 9%