A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a 2" tall slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.
The batter for baba is even richer than that for brioche, and includes eggs, milk, and butter.
The original form of the baba was similar to the babka, a tall cylindrical yeast cake (babka is still cooked in Poland and in Polish communities over the world). The name means 'old woman' or 'grandmother' in the Slavic languages; babka is a diminutive of baba.
Romanian modern savarine.
The modern "Baba au Rhum" (Rum Baba), with dried fruit and soaking in rum, was invented in rue Montorgueil (Paris, France) in 1835 or before. Today, the word "Baba" in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba.
The original Baba was introduced into France in the 18th century via Alsace and Lorraine. This is attributed to Stanislas, the exiled king of Poland. The Larousse Gastronomique reports that Stanislas had the idea of soaking a dried Kugelhopf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislas brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his p tissiers (or possibly just apprentice p tissiers at the time), solved the problem by addition of adding Malaga wine, saffron, dried and fresh raisin and cr me p tissi re. Courchamps states in 1839 that the descendants of Stanislas served the baba with a sauci re containing sweet malaga wine mixed with one sixth of Tanaisie Licquor.
Nicolas Stohrer followed Stanislas' daughter Maria Leszczy ska to Versailles as her p tissier in 1725 when she married King Louis XV, and founded his P tisserie in Paris in 1730. One of his descendants allegedly had the idea of using rum in 1835. While he is believed to have done so on the fresh cakes (right out of the mold), it is a common practice today to let the baba dry a little so that it soaks up better. Later, the recipe was refined by mixing the rum with aromatized sugar syrup.
In 1844, the Julien Brothers, Parisian p tissiers, invented the "Savarin" which is strongly inspired by the "Baba au Rhum" but is soaked with a different alcoholic mixture and uses a circular (ring) cake mold instead of the simple round (cylindrical) form. The ring form is nowadays often associated with the Baba au Rhum as well, and the name "Savarin" is also sometimes given to the rum-soaked circular cake. Neapolitan Bab
The baba was later brought to Naples by French cooks and became a popular Neapolitan specialty under the name bab or babb .
The pastry has appeared on US restaurant menus since 1899, if not earlier.
Alain Ducasse, one of the world's top chefs, uses Rhum Baba as his signature dessert in his Michelin starred restaurants.
↑ Courchamps, Dictionnaire G n ral de la Cuisine Fran aise, 1839
↑ Grimod de La Reyni re, "Almanach des gourmands", 1806
↑ History of the Baba according to the P tisserie Stohrer (possibly biased): http://www.stohrer.fr/historique/index.html
↑ "Haan's Ladies' and Gentlemen's Restaurant," New York, menu dated December 9, 1899: "Dessert ... Baba au Rhum 15."
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