I've been wanting to make these for years after having some really good ones in Paris. Now I'm finding these are hard to duplicate!
I find I'm not getting enough rum flavor. There is definitely sweetness from the syrup, and a bit of orange from the orange zest, but I can't add more rum to the syrup because there is already a cup for the syrup made with 2 c water and 1-1/4 c sugar. I tasted a sample dipping of the baba and it actually gave me a buzz! (Granted, I am sensitive to alcohol.) I read a thread about alcohol and how to burn it off, so I put the syrup in a wide pan and boiled for 5 minutes or so. None of the recipes I looked at (and there were many!) said anything about using rum extract but I wonder if that's a possibility.
I don't know much about brands of rum, but I am using Whalers Dark Rum.
Does anyone have experience making baba au rhum, and if so, with what results? How can I get a more intense rum flavor? Has anyone making these ever used rum extract?