Superior Patisserie Lesson #1: Baba au Rhum

4 Sep

Oh Baba, how I dislike you.  A nice entry lesson into Superior but not exactly what I had in mind for our first Parisian dessert.  Quite simply, Baba au rhum is yeast-risen cake, in cylindrical shape, soaked (and I mean SOAKED) in a sugar syrup and a lot of rum.  The middle is then filled with lightened creme patissier.

Legend has it that Stanislas (the exiled king of Poland) thought to dip his dried up bread in spirits; hence creating the baba.  Stohrer, the oldest patisserie in Paris, made it what we know today.  It’s one of those desserts you see everywhere and wonder who actually buys it?!  It’s really just boozy, soggy bread…not terribly sweet and a very odd texture.  Nonetheless, it worked well in class and while my piping could have been better, I was happy with my first attempt back in Le Cordon Bleu’s kitchens.  I look forward to bringing you more exciting (and tasty) lessons in the near future…

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