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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Baba Osaka

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Today’s baba is very Japanese. The biscuit is soaked in matcha green tea, and it is topped with an anko sweet bean paste.
I had a few mini-savarin left, getting stale (see recipe here).

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I soaked the babas in thick sweetened matcha (green tea for ceremony). Let overnight.

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I had no azuki beans in stock, so I’ve used other red beans (taisho kintoki beans), sweetened with vanilla sugar.

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That’s it. I’ve sprinkled a little more matcha and sugar on top.

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The baba was fully soaked, but weirdly the color didn’t pass everywhere.

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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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Petit baba au chocolat

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It’s a simplified and quick version, but I really like it. It’s just a cocoa BP biscuit. I shouldn’t say that, but maybe I prefer it to the work intensive rich version. And if you want a plant-based cake, that’s the one.

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The topping is whipped coconut cream and fresh strawberries.
The syrup is made of kurozato (black sugar) and Japanese brandy (Suntory).

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It has the perfect mellow sponge texture…

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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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