The Lorraine origins of baba
Rum baba has a fascinating history dating back to the 18th century. This emblematic dessert of French pastry originated in Lorraine, France, thanks to the exiled Polish king Stanislas Leszczynski. Finding a kouglof (or babka in Polish) too dry for his taste, he is said to have asked for it to be soaked in Tokay wine.
His pastry chef, Nicolas Stohrer, perfected the recipe, replacing the wine with rum and adding more mellowness. He then introduced the dessert to Paris in 1735, where it became a classic.
Many baba recipes
Rum baba has inspired many creative variations around the world. Among our collection of chefs’ recipes, discover :
- Pastry chef Laurent Moreno‘s Cointreau baba, a traditional recipe enhanced with passion fruit
- Nicolas Pierot‘s Caribbean baba with honeyed pineapple compote and Mount Gay rum ganache
- MOF pastry chef Jean-Michel Perruchon‘s red fruit baba, enhanced with Jacobert raspberry
- Michalis Chatzikalimeri’s baba with citrus, white chocolate, passion fruit and Metaxa Greek spirit
Maxime Maniez imagines a baba flavoured with Iles du Vent rum
In this new creation, the soaking syrup is scented with orange and lemon zest, vanilla and Iles du Vent rum. At the heart of the baba is a peach compote subtly spiced with mint, while the traditional vanilla chantilly crowns the whole with elegance.
The result? A wonderful taste experience, combining the mellow sweetness of baba, the intensity of Iles du Vent rum and the tangy freshness of citrus. Many thanks to Maxime Maniez, who presented his dessert during a demonstration in China a few months ago.
