Baba Parisien

The Baba Parisien, a delightful twist on the classic Baba au Rhum, traces its origins back to the inspiration of combining rich, flavorful pastry with the allure of Parisian elegance. This dessert has roots in Eastern Europe and gained its name from its adaptation in France, where it was refined to the sophisticated treat we enjoy today. Traditionally, the Baba was introduced to France by Stanislaus I, the exiled king of Poland, who popularized it. The French, known for their culinary finesse, added their touch, incorporating the spirits and presentation that aligned with Parisian charm.

Ingredients

• Flour - 250g
• Sugar - 100g
• Eggs - 3 large
• Milk - 100ml
• Butter - 100g, plus extra for greasing
• Dry yeast - 15g
• Salt - a pinch
• Dark rum - 100ml
• Water - 250ml
• Apricot jam - 2 tablespoons
• Whipped cream - to serve

Preparation

Step 1: Preparing the Yeast Mixture

Begin by dissolving the yeast in 50ml of milk, which should be warm to touch. Allow it to sit for about 10 minutes until it becomes frothy, indicating that the yeast is active.

Step 2: Mixing the Dough

In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Make a well in the center and add the frothy yeast mixture, the remaining milk, and the beaten eggs. Stir the mixture until it is well incorporated and smooth. Gradually add melted butter and continue to mix until the dough starts to pull away from the sides of the bowl.

Step 3: First Rise

Cover the mixing bowl with a clean kitchen towel and place it in a warm area. Allow the dough to rise until it doubles in size, which should take about 1.5 to 2 hours depending on the ambient temperature.

Step 4: Shaping the Dough

Once the dough has risen, gently deflate it and transfer it to a well-greased baba mold or a large bundt pan. Smooth out the top with a spatula.

Step 5: Second Rise

Cover the mold once again and let it rise for another 30 minutes until it puffs up to the top of the pan.

Cooking Process

Baking the Baba Parisien

Preheat your oven to 180°C (350°F). Place the mold in the center of the oven and bake for 25 to 30 minutes or until the top is golden brown and a skewer inserted into the center comes out clean. Be sure to set your timer to keep track of the baking time.

Preparing the Rum Syrup

While the baba is baking, prepare the syrup by combining water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat and stir in the dark rum. Let the syrup cool slightly.

Soaking the Baba

Once the baba is baked and slightly cooled, carefully unmold it onto a large shallow dish. Gradually pour the rum syrup over the baba, allowing it to soak in slowly. You may need to go over it a few times to ensure it absorbs all the syrup.

Glazing and Serving

In a small saucepan, heat the apricot jam until it becomes smooth and liquid. Brush the melted jam over the top of the baba to give it a shiny glaze. Serve the Baba Parisien with a generous dollop of whipped cream on the side.

Enjoying the Baba Parisien

The best way to enjoy a Baba Parisien is to savor it with your favorite cup of tea or a glass of dessert wine. The balance of the sweet, aromatic rum and the decadent pastry make it a sublime end to any meal. The soft, syrup-laden cake paired with the creamy texture of the whipped cream creates a harmonious blend of flavors and textures, offering a true Parisian dessert experience right at home.