Directions:

FUSION RUM BABA DOUGH

• 1. Cut butter into pieces and place in the bowl of a stand mixer along with the flour, honey, and salt. Place in freezer for 30 minutes.
• 2. Add half of the eggs, the melted Fusion Rum, and fresh yeast. Knead on the second speed setting, gradually adding the remaining eggs, until the dough completely comes away from the edge of the bowl. The temperature should be 75°F once kneaded.
• 3. Transfer dough to a piping bag and pipe into silicone ball-shaped molds and leave to rise for 1 hour. Bake, with mold placed between two sheet trays, at 320°F for 20 minutes.
• 4. Remove babas from molds and bake for an additional 5 minutes to brown.

MADAGASCAR BOURBON VANILLA SYRUP

• 1. Boil all of the ingredients in a saucepan.
• 2. While syrup is still warm, immerse rum babas and leave to soak overnight.

FUSION RUM WHIPPED GANACHE

• 1. Heat the first quantity of cream and add the hydrated gelatin. Pour over white chocolate and Fusion Rum and whisk to combine while adding the second quantity of cream.
• 2. Strain through a chinois and refrigerate overnight.
• 3. Whisk in a mixer and place in a piping bag fitted with a fluted tip.

DECORATION

• 1. Drain babas from syrup on a rack and coat with neutral glaze.
• 2. Place one baba in bowl and cut in half. Top with whipped ganache.