What is the origin of rum baba? Rum baba was invented in the 18th century by King Stanislas Leszczynski, Duke of Lorraine. Finding Polish kouglof too dry, he had the idea of sprinkling it with Malaga wine. His pastry chef, Nicolas Stohrer, then perfected the recipe in Paris by using rum and giving it its current shape.
I / The Lorraine origins of Baba: The invention of King Stanislas
Stanislas Leszczynski: A gourmet king in exile
The good King Stanislas, inventor of Baba
The legend takes us to Lunéville Castle in the 1730s, to the table of the "good King Stanislas," Stanislas Leszczynski, King of Poland and Duke of Lorraine. He was a huge food lover. He was particularly fond of sweets, which played tricks on him since sugar spoils teeth. So much so that, to tell the truth, the king had no teeth left. This meant that he couldn't chew the brioche he loved so much. A kind of kouglopf that he had made like the Polish "babka," brioches flavored with saffron, candied fruit, and raisins. His sweet tooth gave him a brilliant idea:
Soften the brioche with wine
Unable to chew, he can easily swallow, and the carafe of fine wine in front of him gives him an ingenious idea: pour wine over the brioche to soften it so that he can swallow it easily, with an added bonus: the taste of this fine Tokaj wine, produced in Hungary and sent to Stanislas once a year by the previous Duke of Lorraine. A fabulous wine reminiscent of a late harvest Alsace wine. No sooner said than done, Stanislas continued to eat his brioche sprinkled with wine...
Nicolas Stohrer: From the Duke's service to the court of Versailles
Excerpt from "Canameliste français," a cookbook by Joseph Gilliet, a contemporary of Stanislas and Nicolas Störher.
The king's idea was transformed by his pastry chef's descendant into the rum baba. In 1735, Nicolas Störher had the idea of replacing Tokaj wine with rum (which was cheaper, as the French islands supplied it in abundance). He added a little whipped cream and one or two candied fruits and presented it to his customers on Rue Montorgueil in Paris. It was an instant success. And so the baba became a staple on bourgeois tables in the 19th century. It was an idea that Italian gourmets couldn't pass up, adding their own touch: limoncello. This is how it is made in Italy, where it is called "baba napoletano."
Excerpt from the
French Canameliste by Joseph Giliet, head chef at Stanislas (who made babas for the king).
II / Why the name "Baba"?
The name comes from the Polish word "Babka," which refers to a cylindrical brioche reminiscent of the pleated skirts worn by grandmothers (known as "babas" in Slavic languages). Stanislas, a literature enthusiast, is also said to have made the connection with his favorite fairy tale hero, Ali Baba. The term has endured over the centuries to become synonymous with a moist, generously soaked cake.
III / The authentic recipe for rum baba
The necessary ingredients
Pour la pâte :
- 3 oeufs
- 150 grammes de sucre
- 150 grammes de farine
- 60 grams of butter
- 1 packet of baking powder
- Rum (and we leave it on the table!)
To make your own syrup:
- 250 grams of sugar
- A large glass of water (roughly 16 ounces)
- A glass of amber rum (15 cl).
The preparation steps
Making the dough
- Preheat your oven to 180°C (thermostat 6).
- Melt the butter (but do not cook it).
- Mix the 150 grams of sugar and the 3 whole eggs (preferably with a mixer).
- Add the melted butter, sugar, and baking powder packet.
- Knead the dough well; it should be smooth.
- Let it rest for a while (you have some shopping to do, right?)
- Pour the batter into a tall mold (a Kouglhopf mold is ideal).
Make the syrup
- In a heavy-bottomed saucepan, bring the water and sugar to a boil.
- Add the rum
- Don't leave it on the heat for too long, about 3-4 minutes. It should simmer but not cook.
Cooking
- Bake the dough at 180°C (thermostat 6) for 15 minutes.
- After 15 minutes, reduce the temperature to 150°C (thermostat 5) for another 15 minutes.
The service
- Turn the dough out onto a large deep plate.
- Pour syrup over it (keeping a little in a container)
- You can put a little whipped cream on the baba, and some people add candied fruit or fresh fruit.
- Tradition dictates that the bottle of rum should be left nearby so that guests can help themselves to more.
Tips:
Knead the dough thoroughly; this will help it rise better. Also, let it rest for a while before baking.
IV / Did you know? The connection with Savarin
In 1844, the Julien brothers, Parisian pastry chefs, created the Savarin (in homage to the gastronome Brillat-Savarin). The difference? Savarin uses the same dough as baba, but it is baked in a crown-shaped mold, does not contain raisins, and is often garnished with whipped cream and fresh fruit in the center.
SEO FAQ: Questions about rum baba
What alcohol is used for a real Baba?
While Stanislas used Malaga wine, amber rum became the norm in the 19th century. For a non-alcoholic version, you can use orange blossom-flavored sugar syrup or reduced citrus juice.
What is the difference between a Baba and a Savarin?
Baba traditionally contains raisins in the dough and is often cylindrical in shape. Savarin is crown-shaped and is usually served with whipped cream.
Where can you find the best rum baba in Nancy?
Nancy, faithful to its ducal heritage, offers exceptional versions of these pastries in its historic bakeries in the Old Town. To discover these places, don't hesitate to visit Nancy and its must-see attractions.
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