Why is Baba au Rhum famous?
Baba au rhum is a cult dessert of our French sweet heritage. It was created in the early 18th centu Lees meer
Is baba au rhum Italian or French?
Zoey Mohan
2025-11-21 16:20:05
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Babà seems to be of French origin and was introduced to Italy by King Stanislaus I Leszczyński, who was exiled in Poland and subsequently became king of France. During his stay in Naples, the king brought with him the recipe for "baba au rhum", a dessert made with leavened dough, sugar, and rum. The word "babà" seems to have uncertain origins and there is no definitive explanation for its exact meaning. The "savarin" is a French version of babà, enriched with chantilly cream and fresh fruit. Unlike the Neapolitan babà, the savarin is often soaked with a light syrup based on rum or liqueur, and is not as soaked in liquor as the Neapolitan version.
Tyler Scholten
2025-11-13 02:02:24
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Babas au Rhum are 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.
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.
This beloved pastry traces its origins even further back to Poland, where “baba” referred to a tall, dome-shaped cake traditionally baked for special occasions.
The word itself means “old woman” or “grandmother” in Polish.
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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
Mats Çakir
2025-11-03 16:45:57
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Baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum.
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.
The baba is also popular in Naples, and became a popular Neapolitan specialty under the name babà or babbà.
Liam Heyne
2025-10-27 10:38:48
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Baba au rhum is a dessert that originated in France.
Baba recipes aren’t exactly a dime a dozen.
For eons, whenever I’d ask my husband Thierry what dessert he would like for various special occasions, he’d say “baba au rhum.”
If we were in France, fulfilling that wish would be easy: You find baba au rhum in just about every pastry shop, and pastry shops are everywhere.
In case you’re wondering about the Chantilly part of the equation, the stuff that’s on Crapanzano’s happy forkful, that would be crème Chantilly — French for whipped cream.
You can either serve each slice, as Crapanzano suggests, with an “excessive dollop” of it, or just before serving you can fill the center of the Bundt-shaped cake with a giant cloud of it.
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.
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.
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