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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Un baba au Plaza…comme au Plaza

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plaza source (blog about a dinner at the Plaza)

I ate a baba at the Plaza. That’s easy for me, because I live at the Plaza.
Really. My appartment building is called Plaza. Well, that’s “Home Plaza”, not “Plaza Athénée”… I’m not Ducasse, but I’m really in the kitchen everyday. On top my baba, and under the master’s. Work in progress !

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Baba bouchons (cork babas) baked in mini-cannele silicone molds. After 2 minutes, so a fortiori after 2 days, they were stale. For the batter, click here.
It seems very close to the recipe of the official Ducasse recipe.

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I soaked a few of them in a kurozato dark sugar and vanilla syrup. Waited one more day. I also kept a little amount of syrup, enriched with dark rum with raisins in it.

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Ready to serve.
The chilled baba, crème chantilly (vanilla whip) and rum.

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Slice the baba.

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Warm the syrup with added rum. Flame and pour on the cake.

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Add the cream as you like. Confidence : I like coconut cream.

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Enjoy the little walk on the nostalgia path !

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Gâteau de la bergère. Rum raisin shepherd cake.

Why shepherd ? You could think it’s because it looks like a sheep. It’s a woolly moist cake, deliciously flavored with the liquor infused fruits.

There is a relation with the shepherd pie too. The recipe is a little unusual. Apparently that was done a lot in France in the early 19th century as this ingredient had not been yet type-casted as savory side. Yes, a potato dessert ! And it’s delicious. Actually this is a great base to bake cakes without gluten nor grains nor nuts, so that may be a useful recipe for people with certain food intolerances. Anyway that’s good for everybody to vary.

RECIPE :
Beat in that order :
1 egg yolk + 1 or 2 tbs of sugar
+ 2 tbs of coconut cream + a splash of vanilla extract.
+about a cup of mashed potato flesh
+ water to get a creamy texture.
Mix in 1/4 cup of raisins soaked in rum overnight (there were goji berries too).
Add in 3 times the egg white (beaten and sweetened with 1 tbs of sugar).
Bake at 160 degrees Celsius till top is firm and golden.

Let cool a few hours. Serve chilled.

Nobody will guess what the main ingredient is. That appears like some baba au rhum soaked biscuit.
Well, the presentation could be better. That’s not a good idea to take it out of the mold. Next time, I’ll serve in individual cups or cocottes like a flan.

Rum vanilla apple black beans, in fragrant tortilla



Yeah, another easy vegan lunch.

Spicy tortillas.

The beans are simmered with togarashi (fresh Japanese chili) and some rum vanilla marinated apples. Yes, these apples for the pie :

pastis (click)

I had really so many. I added olive oil, onion, garlic and salt. Forgot a long time on the stove. That’s yummy !

Add some greens and pickles. And wrap-lunch…


Croustade ou pastis, apples in froufrou

Some call it pastis, others say croustade, and it’s the prettiest apple pie.


The apples are longly macerated in rum and vanilla…

Isn’t it cute ? And it’s too delicious to take many photos…

And with cuts bits of dough, and leftover apple, there is a next day party :

Crepe day : pale sun thick crepes

Spring…not yet. It’s snowing outside. Snowing on my crepes. The Sun is very week. I still celebrate the Chandeleur and flip my crepes.

To get a thick soft crepe, use twice as much of batter and cook it on low heat, longly. Japanese crepes are nearly always super thick and soft, and totally white, served cold. These are served hot.
I perfumed the batter with vanilla and rum, and replaced the milk by water and condensed milk. Dessert crepes.

Plus fruits from the sun mikan mandarin oranges, mango (frozen), and kumquats for their skin.

Plus a ts of condensed milk, and coconut flakes.