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[[Image:Rum_baba.jpg#file|thumb|right|250px|Rum baba]] |
[[Image:Rum_baba.jpg#file|thumb|right|250px|Rum baba]] |
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A '''rum baba''' or '''baba au rhum''' is a small yeast cake saturated in liquor, usually [[rum]], |
A '''rum baba''' or '''baba au rhum''' is a small yeast cake saturated in liquor, usually [[rum]], |
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The batter for baba is even richer than that for [[brioche]], and includes eggs, milk, and butter. |
The batter for baba is even richer than that for [[brioche]], and includes eggs, milk, and butter. |
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==History== |
==History== |
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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''. |
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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. |
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The original Baba was introduced into France in the 18th century via [[Alsace]] and [[Lorraine (province)|Lorraine]]. This is attributed to [[Stanislas Leszczynski|Stanislas]], the exiled king of Poland <ref>Courchamps, Dictionnaire Général de la Cuisine Française, 1839</ref><ref>Grimod de La Reynière, "Almanach des gourmands", 1806</ref>. 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 [[distilled beverage|alcoholic spirit]]. Another version <ref> History of the Baba according to the Pâtisserie Stohrer (possibly biased): http://www.stohrer.fr/historique/index.html</ref> is that when Stanislas brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by addition of adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. Courchamps states in 1839 that the descendants of Stanislas served the baba with a saucière containing sweet malaga wine mixed with one sixth of Tanaisie Licquor. |
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<ref>Courchamps, Dictionnaire Général de la Cuisine Française, 1839</ref><ref>Grimod de La Reynière, "Almanach des gourmands", 1806</ref>.<ref> History of the Baba according to the Pâtisserie Stohrer (possibly biased): http://www.stohrer.fr/historique/index.html</ref> |
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Nicolas Stohrer followed Stanislas' daughter [[Maria Leszczyńska]] to Versailles as her pâtissier in 1725 when she married King Louis XV, and founded his Pâtisserie 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. |
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In 1844 the Julien Brothers, Parisian pâtissiers, 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. |
In 1844 the Julien Brothers, Parisian pâtissiers, 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. |
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Revision as of 07:23, 4 August 2010
A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, The batter for baba is even richer than that for brioche, and includes eggs, milk, and butter.
History
In 1844 the Julien Brothers, Parisian pâtissiers, 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.
The baba was later brought to Naples by French cooks[citation needed], and became a popular Neapolitan specialty, under the name babà or babbà.
The pastry has appeared on US restaurant menus since 1899,[4] if not earlier.
Cultural references
In Agatha Christie's murder mystery Thirteen at Dinner, the detective Hercule Poirot is described as being "inordinately fond" of the pastry.
Rum Baa Baa is the most evil sheep in the world and the arch-nemesis of Henry's Cat.
In Irregular Webcomic #2705, North Dakota Jones had rum babas for dessert.
See also
References
- ^ Courchamps, Dictionnaire Général de la Cuisine Française, 1839
- ^ Grimod de La Reynière, "Almanach des gourmands", 1806
- ^ History of the Baba according to the Pâtisserie 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."
External links
Wikimedia Commons has media related to Babà.