Baba at Rinquinquin (recipe by Béatrice)

Baba at Rinquinquin (recipe by Béatrice)

For 8 people


120 g of flour

50 g of butter

150 g caster sugar

1/2 teaspoon baking powder

5 cl of milk

3 eggs


50 cl of powdered sugar

15 cl of water

10 cl of RinQuinQuin



Preparation time: 40 min

Whisk together the sugar and melted butter until the mixture whitens. 

Add hot milk, egg yolks, flour and yeast. Beat the egg whites until stiff.

Mix them gently with the dough with a tablespoon. 

Pour the dough into a pre-buttered crown mold. 

Place in the oven at 180°C for 20 minutes. 

Take the baba out of the oven and unmold it. 

Place it in a hollow dish. Sprinkle the baba with the syrup until completely absorbed.


During cooking, heat the water and sugar in a saucepan.

This one must dissolve completely.

When the syrup is boiling, add the RinQuinQuin to the mixture and pour the syrup over the baba until completely absorbed.

To taste for example with cooked peaches and perfumed RinQuinQuin.

Photo credit: @Bambule Médias

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