It’s origin is polish. Brought to France by the daughter of the king Stanilao, who invented the babà, Maria, like Caterina de Medici, she brought with her her chefs.
Hello from deepest Cornwall - yes, I was (referring to background musac!) - it is everywhere in our world and SO destructive to concentration. Your video was EXCELLENT and simply doesn't need that background noise - it speaks for itself. I was a professional classical concert singer and BBC Singer and even were it a glorious piece of Bach - your lecture is a culinary tutorial - and a very good one - NOT a concert at St. John's, Smith Square! Forgive me for being blunt and good luck - and thank you! It's horses for courses! Sorry about a public reply. I replied to your email, but it bounced back!
No need to apologise. I really appreciate the feedback and will be sure to take it into consideration in future videos 🙂 Thanks for the feedback and I hope all is well with you in Cornwall!
Looking fantastisch! So much work to finally reach this great result: incredible chef! I tasted this delicious dessert Some 40 years ago and have always dreamed of making them myself. Your video has inspired me to give it a try tomorrow! I hope for the best but expect the worst 🤭😍😋☺️ A rum party 🎉 🎈 😂.. Thank you so much for sharing this recipe with me🙏💖
I m so happy that I did make the correct baba like your, my trainer gave me a good feedback even though I am still have more concerns as mine is not similar with my classmate After watching this video I am so confident with my baba
Hi Eddie. I hope the result was good! In order to get the consistency you really have to make sure that you need it on high speed for a good 10-15 minutes as described in the recipe, and then check that all of your ingredients are weighed out exactly to the gram.
@@carolinegiovannoneluker6183 Hi Caroline, I am sorry that you are having this issue. I can assure you that the recipe in the video is as per the quantities in the description. Can I check what country you are in and what kind of flour are you using? The gluten content of flour can vary between countries, and if you are following my step by step recipe then perhaps it might be worth swapping to a bread flour which will absorb more water than a softer flour. I hope this helps!
This is awesome chef!!!!!!!!!!! Your video style and your presentation, your calm but straight personality, and even the working area make this video do very palatable. I subscribed right away. Thank you for sharing your great skill. Excellent recipe chef!
Fabulous and very well presented video. I worked in a restaurant years ago that served Rum Babas and just wanted to see them again. They taste really indulging. I wonder if you can buy them ready made anywhere in The U.K. that would be as good as homemade.
Thanks very much for the feedback on the video! Yes Rum Baba's really are a treat. I am not aware of any patisseries that you can buy them from currently, although I do know that of course a number of restaurant's will sell them on their dessert menus currently.
Thanks for the recipe. Had to add 70 grams of flour additionally (used 405C flour) to achieve that consistency, also it took an insane amount of time for mixing, in a dough mixer, 30 min at full speed and 30 min at half speed. Soaking part is terribly messy, had to clean an entire kitchen after :) also used unrefined cane sugar for an additional taste, but it was mistake, babas looked like they were cooked from a whole grain flour, after soaking :) Taste exactly as I expected and I really like rum babas, but found cooking them not worth the effort for me, better to buy in a bakery
Hi iWo. Thanks so much for the feedback. I have listened to your comments and double checked the recipe and have indeed found an error. Please accept my apologies! I have now updated the recipe in the video description and I am confident that this would work really great for you if you were to try it again! This recipe I use every week in my professional kitchen environment. To make up for the error I would like to offer you the opportunity to receive a free Professional Pastry Consultancy, this could be anything that you need such as recipe or advice. Let me know if you think this could benefit you and I will happily share the link with you and get this set up. Thanks again and happy baking! Stefan
Made them for X-mas dinner and followed exactly the recipe. Used Typo 00 flour and everything turned out great. Soggy as a sponge. Used my oven (fan off) for the last proofing set on 25 C. Question: In the video you talk about 3 grams of yeast but in the recipe it says 5 grams. Was that the correction?
Hi! So pleased this came out great!! I have just rebalanced the recipe a a little, a high ratio of flour to wet ingredients. 3-5g, or 1stp of instant yeast is perfect.
Hello chef! I am a homebaker in Korea, and I used all purpose flour... and I have the exact same problem as others... my dough came out way too runny (almost softened room temperature butter consistency...) and I had to add more flour... So would it be a better idea to go for bread flour?...
Hey Tina! Perhaps if you increase the recipe, then the machine would have more dough to work and hopefully develop the gluten stronger. But failing that, then yes trying with bread flour could help. If you try the following quantities it might help? Then really work the dough for a good 10-15 minutes. Perhaps also if your room is very warm (above 22C) you can always place the dough in the fridge for a few minutes half way through mixing so the butter doesn't get too warm. 400g flour 4 fine salt 140 soft butter 17 fresh yeast (or 7g dried yeast with 10g luke warm milk) 17 honey 500 whole eggs Let me know how it goes!
Hi, I've tried this recipe several times and I absolutely love it. However, my dough is kind of sticky. I'm from Australia. Do you have any suggestions?
Hey glad you like it and thank you for the feedback! Have you tried proving and baking it and how were the results? The the dough develop the 'gluten window'?
@@StefThePastryChef I had to spoon out my mixture into the cupcake mould. I did bake them and they were scrumptious. In fact I have bake these three times in a week, that's how amazing they were. But I was wondering why the dough remained sticky. Could it be from the flour brand?
@@HS-nd8nd ah amazing! So pleased you enjoyed!! One thing you can also do is place the dough into a piping bag and pipe into the moulds, using a pair of scissors to cut (similar to how to cook churros, can see my recipe for that). You could always increase the recipe by say 1.5 x so your machine has more to get hold of to develop the gluten Thanks again 😄👍
Writing from Chef with 14 yeare of experience in Kitchen. Sorry i try your recipe and im not really happy with Baba...I never try Baba before but this taste like Donut in sugar water...
I'm curious, where did you get the information that rum baba was invented in Russia? According to Wikipedia it was invented by Polish King. Even in Russian version of Wikipedia you can find the information about polish origin of this recipe.
Hi Mariia, thanks for the comment 🙂 Very interesting information, thanks for sharing! I got my information from the 1983 Cookbook 'Great Desserts' by Christian Teubner. He says of the Baba; "The baba is of Russian origin and was an integral part of the sumptuous Easter Feast. Its name is derived from babushka (granny), presumably because the babushkas were the ones who prepared these succulent moulded cakes. Like a good many other Russian specialities, the baba was incorporated into French classic cooking and given refinement. Whether this traditional Russian dessert stood godfather at the invention of the savarin is not certain. In any case a yeasted-saturated cake with sugar syrup was dedicated to the French gastroph Brillat-Savarin and today ranks as one of the great international dessert" Hope this helps! Perhaps this author was mistaken! 🙂
Baba au rhum" is unquestionably a French recipe whose distant ancestor is the Polish "babka". Babka" is a rather compact cake that has little in common with "baba au rhum". When the former King of Poland Stanislas Leszczynski, future father-in-law of Louis XV, moved to France to become Duke of Lorraine, he moved in with his pastry chef, who was inspired by "babka" to create a new cake. Then, in 1735, Nicolas Stohrer, a descendant of Stanislas' pastry chef, further developed the recipe to create baba au rhum (Maison Stohrer, still in operation, rue Montorgueil, Paris). So to claim that "baba" is a Polish invention is like saying that spaghetti is a Chinese invention. Acceptable? El "baba au rhum" es sin duda una receta francesa cuyo antepasado lejano es el "babka" polaco. El "babka" es un pastel bastante compacto que tiene poco en común con el "baba au rhum". Cuando el antiguo Rey de Polonia, Stanislas Leszczynski, futuro suegro de Luis XV, se trasladó a Francia para convertirse en Duque de Lorena, se instaló con su pastelero, que se inspiró en el "babka" para crear un nuevo pastel. Más tarde, en 1735, Nicolas Stohrer, descendiente del pastelero de Stanislas, perfeccionó la receta para crear el baba de ron (Maison Stohrer, aún en activo, rue Montorgueil de París). Así que afirmar que la "baba" es un invento polaco es como decir que los espaguetis son un invento chino. ¿Es aceptable? Il "baba au rhum" è senza dubbio una ricetta francese il cui lontano antenato è la "babka" polacca. La "babka" è un dolce piuttosto compatto che ha poco in comune con il "baba au rhum". Quando l'ex re di Polonia Stanislas Leszczynski, futuro suocero di Luigi XV, si trasferì in Francia per diventare duca di Lorena, andò a vivere con il suo pasticcere, che si ispirò alla "babka" per creare un nuovo dolce. Poi, nel 1735, Nicolas Stohrer, un discendente del pasticcere di Stanislas, sviluppò ulteriormente la ricetta per creare il babà al rum (Maison Stohrer, ancora in attività, rue Montorgueil a Parigi). Quindi sostenere che il babà è un'invenzione polacca è come dire che gli spaghetti sono un'invenzione cinese. È accettabile? Le "baba au rhum" est indiscutablement une recette de la cuisine française dont le lointain ancêtre le le "babka" qui est polonais. Le "babka" désigne un gâteau assez compact qui n'a finalement pas grand-chose à voir avec le "baba au rhum". Quand l'ancien roi de Pologne Stanislas Leszczynski, futur beau-père de Louis XV, est venu s'installer en France pour devenir duc de Lorraine, il y a emménagé avec son pâtissier qui s'est inspiré du "babka" pour créer un gâteau nouveau. Puis le descendant du pâtissier de Stanislas, Nicolas Stohrer, fit encore évoluer la recette pour créer en 1735 le baba au rhum (Maison Stohrer, toujours en activité, rue Montorgueil à Paris). Par conséquent, prétendre que le "baba" est une invention polonaise revient à dire que les spaghettis sont une invention chinoise. Acceptable ?
I have never tried personally..I think it would be difficult to achieve a similar dough because the recipe relies on creating the elasticity from the gluten in order to be able to soak up the syrup without going soft and losing its structure.
This is a bad recipe. Do not attempt to make it! I tried making it twice, the second time with stronger bread flour than suggested and both times the dough ended up nothing like the video. I have a kitchen aid stand mixer, which is the same as used in the video and measured everything with scales exactly according to the recipe. There is just far too much egg in this recipe and there's no way you can achieve the consistency shown.
Hi Louis. Thank you so much for the feedback and I am so sorry that this recipe didn't work for you. I have double checked the recipe that I use regularly and I did find an error here. Please note that I have now corrected the recipe in the description and have added "corrected version" to the title of the video thanks to your feedback. I understand if you didn't want to attempt this recipe again, but I do feel confident now that the updated recipe would work beautifully well for you and I use this every week in my professional pastry kitchen environment. As an apology, I would like to offer you a free Pastry Consultancy through my Fiverr Online Pastry Consultancy, if you think this would be of benefit to you? Please let me know and I can send you the link and get this set up. Please accept my apologies once again. Warm regards and happy baking! Stefan
Hey! Thanks so much for the feedback. If you are struggling to achieve this texture, then you can always add a little extra flour, 1 tablespoon. Hope this helps!
