Is baba au rhum Italian or French?
Baba au rhum is a dessert that originated in France. Baba recipes aren’t exactly a dime a dozen. F Lees meer
Why is Baba au Rhum famous?
Liam Zhang
2025-11-18 05:28:26
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Baba Au Rhum Cake is baked in cylindrical molds and then soaked with sugar syrup usually flavored with rum.
The dessert became very popular in France, but the people called it Baba Au Rhum and soon dropped the name Savarin.
He was so delighted that he named the cake after one of the heroes of his favorite book, Ali Baba from A Thousand and One Nights.
According to the famous book called Larousse Gastronomique, The Encyclopedia of Food, Wine & Cookery, by Prosper Montagne: “At the same time a Parisian Maitre Patissier, Julien, by omitting raisins from the dough, giving the cake another shape and changing the syrup in which it was steeped created the Brillat-Savarin, which later became simply savarin.”
The Oxford Companion to Food by Alan Davidson says that one of the Julien brothers, from a family of Parisian pastry-makers, set his mind to experimenting with the baba recipe sometime in the 1840s.
The result was this rich and tasty dessert, which he named in honor of Jean Anthelme Brillat-Savarin.
Kiki Sital
2025-11-13 14:06:46
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The modern baba au rhum, with dried fruit and soaked in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.
Today, the word baba in France and almost everywhere else outside Central and Eastern Europe usually refers specifically to the rum baba.
The original baba was introduced into France in the 18th century via Lorraine.
This is attributed to Stanislaus I, the exiled king of Poland.
One of his descendants allegedly had the idea of using rum in 1835.
The baba is also popular in Naples, and became a popular Neapolitan specialty under the name babà or babbà.
The pastry has appeared on restaurant menus in the United States at least since 1899.
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What is baba au rhum made of?
Baba au rhum is made by brushing a kugelhopf with a rum soaking syrup. The history of this classic Lees meer
Loes van den Velden
2025-11-10 08:47:32
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Baba au Rhum is famous because it has a history as regal and intriguing as few French desserts.
The story of the Baba au Rhum dates back to the 18th century, when the exiled Polish King Stanislas Leszczyński, living in Lorraine, found his brioche too dry.
His chef, Nicolas Stohrer, ingeniously moistened the pastry with wine, eventually replacing it with rum.
The result? A luscious, spongy cake that delighted the royal court and later became a Parisian sensation, still served at Paris’s oldest pastry shop: Stohrer pâtisserie.
Kai Koçak
2025-10-27 15:07:18
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Baba au rhum is a cult dessert of our French sweet heritage.
It was created in the early 18th century by Nicolas Stohrer – King Louis XV’s pastry chef.
It is generously soaked in an amber rum syrup from the West Indies.
These babas are available at À la Mère de Famille, Stohrer and across France.
The Dolfi family is proud to watch over the Maison Stohrer since 2017.
The baba au rhum was created by Nicolas Stohrer.
The historical recipe of baba au rhum is in a jar.
The babas au rhum have a soft and light texture, as well as a balanced flavor.
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Nora Simsek
2025-10-27 14:18:39
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Baba au Rhum is famous because it has a long history that dates back to the early 1700s.
The history of this classic dates back to the early 1700s, when exiled Polish king Stanislas Leszczynski complained to his pastry chef, Nicolas Stohrer, that the kugelhopfs — the prized cake of Nancy, where he was living — were too dry.
Stohrer responded by brushing his next kugelhopf with a rum soaking syrup, and a classic was born.
Stanislaus named it baba after his favorite fictional character, Ali Baba, and the name stuck.
When Leszczynski’s daughter married King Louis XV, she moved to Paris and brought Stohrer with her — smart woman.
He went on to open what remains today one of the great pâtisseries of Paris.