Maybe it looked like that…
I am not an historian, just playing the costumed dessert game. And I have really love this retro version that I made not very sweet. It’s much lighter and fresher than the average baba.
For recipes to bake the baba/kouglof : click here.
The oldest pastry shop in Paris
In the year of grace 1725, Louis XV married Marie Leszczynska,
daughter of King Stanislas of Poland.His pastry chef Stohrer follows her in Versailles.
Five years later, in 1730, NICOLAS STOHRER opened his bakery
at 51 rue Montorgueil in the second arrondissement of Paris.
In its kitchen, where desserts were invented for the Great Court,king’s delights are still prepared.
Thanks to a dry Polish brioche, the King Stanislas had brought back from a trip, Nicolas STOHRER invented the BABA.
Un baba. Un kouglof.
The inside. It’s good fresh, but yes very soon, it’s stale.
He enhanced the dry brioche by basting Malaga wine, flavored by saffron
The amber syrup : white wine, brown sugar, orange peel and saffron. A little Brandy to punch it up.
Did they serve crème anglaise (vanilla custard) as a side ? That was very popular. And the orange, if they could afford the precious exotic fruit.
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