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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Lunette vanillée, vanilla cream spectacles

Sunglasses are for sunny days. On rainy days, eat rainglasses that will make you see the day in a shiny light…

I adored the lunette (glasses) when I was a kid. The local bakers all made it. Simple and delicious. I’m surprised it’s so rare over the world.

Super creamy. If you like pastéis de nata , pastel de nata, you can only love this too.

In the oven.

It’s simple : take left-over bits of croissant dough. Shape them in a long cord. Make a 8. Fill the holes with vanilla custard cream. Sugar on top. Bake.

Yummy ! I’ll make them again.

In the same family :
flan boulanger

Petit schneck rhum-raisin

In my place we say Schneck or escargot as they look like snails. Others say pain au raisin which means raisin bread, so how do they call raisin bread ?

Croissant dough, vanilla custard cream, rum soaked raisin.

Freshly baked… but they are much better cooled. The dough flaky and crispy…

The cream is soft, the flavor of rum raisin very present.