Classic Baba au Rhum with Vanilla Bean Chantilly

Prepare the Baba Dough

1. In a small bowl, dissolve yeast and 1 tsp of sugar in lukewarm milk. Let stand for 5 minutes until frothy.
2. In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, and melted butter. Mix with a stand mixer fitted with a dough hook for about 10-15 minutes until the dough is smooth and elastic.
3. Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
4. Lightly butter and flour 6 individual baba molds or a large baba mold. Punch down the dough and divide it evenly among the molds. Let rise again for another 30-45 minutes, or until the dough almost reaches the top of the molds.
5. Preheat your oven to 180°C (350°F). Bake the babas for 20-25 minutes, or until golden brown and cooked through. Let cool on a wire rack.

Prepare the Rum Syrup

1. In a saucepan, combine water, sugar, and orange zest. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes.
2. Remove from heat and stir in the dark rum. Keep warm.

Soak the Babas

1. Place the cooled babas in the warm rum syrup, turning them gently to ensure they are fully soaked. Allow them to absorb the syrup for at least 15-20 minutes, or until very moist. You can gently squeeze them in the syrup to aid absorption.

Prepare the Vanilla Bean Chantilly

1. In a chilled bowl, combine cold heavy cream, scraped vanilla bean seeds, and powdered sugar.
2. Whip with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over whip.

Assemble and Serve

1. Drain the soaked babas of excess syrup and place them on serving plates.
2. Top generously with vanilla bean chantilly. Garnish with a sprinkle of fresh orange zest.