• Combine the milk and cream in a small saucepan over low heat. Cook for 1 minute or until just warm. Remove from heat. Add the sugar and yeast and set aside for 5 minutes or until yeast is frothy.
• Place flour and salt in a bowl. Add milk mixture and stir to combine. Add eggs and stir to combine. Pour over the butter and cover with plastic wrap. Set aside for 15 minutes or until dough rises slightly.
• Preheat oven to 200°C. Spray cooking spray in a six-cup fluted cake pan or muffin tin. Spoon the mixture evenly among the prepared pans and smooth the surface. Set aside for 15 minutes to rise.
• Bake in preheated oven for 5 minutes. Reduce heat to 180°C and bake for a further 10 minutes or until golden and cooked through. Remove from oven and turn onto a wire rack to cool. Cover with a clean tea towel and set aside overnight to cool and dry.

Syrup

• Meanwhile, to make the syrup, combine sugar and water in a saucepan and cook, stirring, over medium heat for 2 minutes or until sugar dissolves. Bring to the boil and gently boil, without stirring, for 3 minutes or until syrup thickens slightly. Remove from heat and stir in the rum.
• Place rum babas in a shallow container and pour over the warm syrup. Turn to coat. Set aside for 5 minutes to soak.
• Meanwhile, to make the chantilly cream, combine cream, icing sugar and vanilla bean paste in a bowl. Use an electric mixer to whisk until soft peaks form.