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An indulgent recipe topped with lime infused Chantilly. A delicious treat to share, made in a brioche mould... so French!
In the 18th century, King Stanislas of Poland soaked a cake he found too dry with sweet Malaga wine. His pastry chef, Nicolas Stohrer, then came up with the idea of swapping wine for rum and the rum baba was born. The pâtisserie he opened in rue Montorgueil still exists today and continues to sell both recipes.