Your fruity works of art.
Showing posts with label Baba au Rhum. Show all posts
Showing posts with label Baba au Rhum. Show all posts
Wednesday, October 17, 2012
Oh, Stohrer
I miss you.
You and your gorgeous, historic interior.
And chocolaty, flaky eclairs and tarts.
Your fruity works of art.
And gateaux individuels, which are just...
... better than anything I could ever dream up.
Stohrer. Beautiful history.
Your fruity works of art.
Monday, December 20, 2010
Dessert Blitz: This one’s for you, Dianne
In a few weeks’ time, I will be back in New York. I, of course, have mixed feelings about this. But one thing is for sure: I have a lot of sweets to get through. Today…
Baba au Rhum from Stohrer
The first time I tried Baba au Rhum was at Bistro Paul Bert, where they serve a bottle of rum alongside the boozy dessert, just in case the spongy cake isn’t infused with enough alcohol. (It was, but that didn’t stop me from dousing my cake with more rum).
At Stohrer, they don’t send you off with a bottle, but you don’t need it either. The fine cake heavy with rum dessert, sticky with sugar and oozes liquid when you bite into it. In fact, I wondered, maybe a little bit tipsy, is it a dessert or digestif?
Nicolas Stohrer is said to have invented this dessert when he splashed a dry Polish brioche with sweet Malaga wine at exiled King Stanislas’ request. The creation was then baptized the Ali Baba as the King was reading Tales from 1001 Arabian Nights at the time.
Stohrer’s Baba au Rhum recipe is unchanged today and, grace á Dianne, I've now sampled another Parisian classic. Merci, Dianne!
Tell me if there’s anything you want to sample vicariously through me… it would be a honor. And my pleasure.
Baba au Rhum from Stohrer
The first time I tried Baba au Rhum was at Bistro Paul Bert, where they serve a bottle of rum alongside the boozy dessert, just in case the spongy cake isn’t infused with enough alcohol. (It was, but that didn’t stop me from dousing my cake with more rum).
At Stohrer, they don’t send you off with a bottle, but you don’t need it either. The fine cake heavy with rum dessert, sticky with sugar and oozes liquid when you bite into it. In fact, I wondered, maybe a little bit tipsy, is it a dessert or digestif?
Nicolas Stohrer is said to have invented this dessert when he splashed a dry Polish brioche with sweet Malaga wine at exiled King Stanislas’ request. The creation was then baptized the Ali Baba as the King was reading Tales from 1001 Arabian Nights at the time.
Stohrer’s Baba au Rhum recipe is unchanged today and, grace á Dianne, I've now sampled another Parisian classic. Merci, Dianne!
Tell me if there’s anything you want to sample vicariously through me… it would be a honor. And my pleasure.
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