Et dans le baba… Recidivist !

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I really baked many babas/savarins to test doughs, so I eat them one by one, with variation in serving style. They are all listed here. I hope that’s not getting too boring.

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Today, it’s soaked in syrup flavored with vanilla and a little rum.

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Served with crème anglaise (vanilla custard), decorated with dark chocolate and rum raisins.

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Devoured with infinite pleasure.

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A la recherche du baba de Stohrer…

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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.

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Thanks to a dry Polish brioche, the King Stanislas had brought back from a trip, Nicolas STOHRER invented the BABA.

Un baba. Un kouglof.

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The inside. It’s good fresh, but yes very soon, it’s stale.

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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.

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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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Ile moussante

In the series “not as great as expected”…. I decided to try my pralines with an ile flottante (floating island).

pralines “rouges”

Hid pralines under a meringue.

Baked it…

Ahem… not the pink volcano lava that looks so good. After all, it seems the type of coloring matters.
The anglaise sauce is pink as I made in the pan with the rest of sugar of the pralines. And it is like a mousse because I beat it too much…

That’s as good as usual, I guess. But I’d have found it better if it had looked better too.

Bouchées doubles : two bites of dessert, fruit, pie and cream

Maybe food blog readers love desserts too much… Sweets are the most visited pages, the most “browsed” food.


You can have many dessert this week because it’s Easter. I could fill this blog with sweets mostly. That wouldn’t be honest. I don’t want them to appear more frequently here than they should on my table.
Many people want to read that it’s possible to eat decadent cakes and sweets everyday and it will be healthy. I’d want that too. That’s not really the case.


Let’s devour them for occasions.
Small bites of dessert are a lesser evil. Fruits are healthy.

It’s a small nest of home-made pie sheet, with a little cane sugar on top and a stawberry.

Very milky crème anglaise, flavored with vanilla sugar and a little grated lemon peel. It’s like as I use “concentrated” skim milk, and a little starch to add thickness (there is a small egg yolk).

Opening of Gourmande ice-cream bar : coconut paradise isle-cream

The white one is coconut isle-cream, the yellow is a saffron banana sherbet. Leftovers of dragon fruit and strawberries as decoration.

The sweets are congolais.

Coconut isle-cream :

That’s a coconut flavored (with dry coconut) creme anglaise, with honey and Kirsch cherry liquor.
The only complicated thing is to find the ice-cream maker. Yeah, I’m messy, it was in the bottom of the closet for Winter, but which closet ? Murphy’s law : it’s always in the last one you check. So now I will have to reorganize it all. I found my old kakigori maker too, so if it works, you’ll see it soon…

Banana, just frozen and mixed, flavored with saffron, churned or not in the ice-cream maker, frozen again (if I had done it in advance).

What was left ? Coconut flesh rehydrated in milk and egg white. You combine them, add a little sugar.

Bake till it’s golden and a serious smell of caramel asphixiates you. That gives you, what we call “congolais” (Congolese) in France.

Coconut ice cream :
(1/2 liters = 4 servings)
1 serving : Cal 154.1 F8.4 C14.3 P4.7

Second half of June 2010 : Illustrated Menu

First half of June 2010 : Illustrated Menu