These Bakbel products were used:

Cremfilling Deluxe
Dulce de Leche (New)


• Bake Stable
• Freeze/thaw stable
• Can be injected before or after baking
• Paste texture, easy to spread, easy to write with
• Ready-to-use
• Smooth and creamy texture (fat presence)
• Shelf stable
• Eggless and non-dairy
• Lower dry matter, better to keep the freshness


Fruit Filling Classic and Deluxe


• Rich in selected fruit
• Whole pieces of fruit
• Ready-to-use, can be used cold or baked
• Naturally shiny
• Natural flavour
• Natural colour
• Easy to mix with cream, mousses...
• Freeze/Thaw stable
• Bake Stable

Rhum Baba - Pear Dulce de Leche


1. Savarin

212g    Milk
  21g    Fresh Yeast
476g    Flour
  42g    Sugar
  11g    Salt
265g    Eggs
106g    Melted butter (cold)

Instructions :

Milk (40C) mix with the fresh yeast and liquefy. Add to the rest of ingredients, except the butter. Mix and add the liquid cold butter, step by step. Proof the dough. (Double the volume). Knead again by hand and rest for 25 minutes at room temperature.  Bake at 180 C for 20 minutes. Remove from the mould and bake again for 20 minutes on a wire rack.

2. Filling

824g    Fruit Filling Pear Cube 70%


3. Light Cremfilling Dulce de Leche

1071g    Cremfilling Dulce de Leche
  536g    Whipped cream 35%

Instructions :

Whip the cream to a soft peak. Mix gently together with the Cremfilling Dulce de Leche.

4. Rhum Sirop

605g    Water
303g    Sugar
  61g    Rhum


Boil water and sugar for 3 minutes. Cool, at 65C add in the Rhum.


5. Montage

Soak the savarin in the rhum syrup for a view second.

Pipe the Dulce de Leche Cream onto the savarin and decorate.