A Stir The Pots Post


by | Jan 25, 2020 | Baking, Desserts, Fermentation

Baba, which are rum-soaked yeast cakes, were a featured dessert on a party menu. I first made them while working with my chef Jean Michel. Together we turned them into savarin – a ring moulded variety with basically the same characteristics as the traditional baba. We’ve been testing them and, so far, everyone who has sampled our efforts has agreed they are delicious, especially doused with a good amount of rum!

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