I had completely forgotten about Baba Au Rhum! We made it for restaurant week when I worked at Cafe Boulud in New York City in it's hey day, and I made (and ate) it in the south of France often when I worked as a private cooking instructor there. Yet, I haven't eaten or made it in 20+ years! Thank you for this blast from the past. I can taste, smell and see it, and feel myself at 22 years old.
I love making these. Discovered an Italian recipe using orange juice and rum to soak. Also had some tiny round babas is a dessert in France recently which were simply intensely flavoured with lemon. Delicious!
What a fantastic post, with clever tips and mouth-watering recipe! In Naples, baba is also a term of endearment: "Tu si 'nu babà", means "You're a delightful person."
I’ve searched for ages for a ‘do-able’ babas au Rhum recipe, and today’s the day I have one. I just happen to have as yet unused popover pans. I’m not put off by the idea of raisins or currents in babas, but orange zest is a better idea. Regardless, cheers, Camilla!
I'm new on your substack and I already find it incredible !
I notice that you use dry yeast in your recipes. I use fresh yeast (levure fraîche boulangère), I always have, and I wonder if you had a ratio "dry to fresh" to share ?
Can you, please, tell - all mentioned above about baba/syrop temperature is equal for sponge cake/syrop as well (when as light soak is needed according to a recipe)?
I had completely forgotten about Baba Au Rhum! We made it for restaurant week when I worked at Cafe Boulud in New York City in it's hey day, and I made (and ate) it in the south of France often when I worked as a private cooking instructor there. Yet, I haven't eaten or made it in 20+ years! Thank you for this blast from the past. I can taste, smell and see it, and feel myself at 22 years old.
That makes me so happy!
I love making these. Discovered an Italian recipe using orange juice and rum to soak. Also had some tiny round babas is a dessert in France recently which were simply intensely flavoured with lemon. Delicious!
What a fantastic post, with clever tips and mouth-watering recipe! In Naples, baba is also a term of endearment: "Tu si 'nu babà", means "You're a delightful person."
I love that!!!
I’ve searched for ages for a ‘do-able’ babas au Rhum recipe, and today’s the day I have one. I just happen to have as yet unused popover pans. I’m not put off by the idea of raisins or currents in babas, but orange zest is a better idea. Regardless, cheers, Camilla!
Hello,
I'm new on your substack and I already find it incredible !
I notice that you use dry yeast in your recipes. I use fresh yeast (levure fraîche boulangère), I always have, and I wonder if you had a ratio "dry to fresh" to share ?
Thank you !
Sabrina
I love using fresh yeast but it's not easy to get for most people. You can use this conversion calculator https://www.gigacalculator.com/converters/yeast-converter.php
Thanks for the tip !
Can you, please, tell - all mentioned above about baba/syrop temperature is equal for sponge cake/syrop as well (when as light soak is needed according to a recipe)?
I usually use room temperature or even cold syrup on a sponge of similar temperature. They don't need to be as saturated as a baba.