The Baba! With or without rum, it has been delighting us since the beginning of the 18th century. It was the father-in-law of Louis XVl, King of Poland, who found the kougelhopf too dry and asked that it be washed down with wine then replaced by rum.
Today, this soaked savarin can be revisited at will.
Our chef, Yannick Mathevon from the Saint-Etienne restaurant Park sideserve it well washed down, flavor it with blueberry puree, top it with a mascarpone whipped cream…
A delight that you can make without too much difficulty at home thanks to Yannick’s simple and explicit recipe. Above all, do not deprive yourself of it!