It is said to having been one of Le Roi Stanislas’ favourites, the baba au rhum. And living on the border of his kingdom of old times, of course, the baba au rhum is a classic on my table. Rich yet as light as a feather, sweet yet with a hint of smoke and oak, brèf, the perfect dessert after a generous meal.  

On another note, I added new workshop dates for the themed mini L’Art de Bien Manger workshops in 2021, and while these times still feel strange and disconnected, I indulge in planning out menus and activities for the season to come. Perhaps now even more, it is togetherness that matters. Sharing a fine meal, raising our glasses and drinking to each other’s health, the alchemy of cooking and transformation, elegance and gentleness is our answer to the world out there. 

And I’m more than thrilled to welcoming you into our realm, a time capsule of serenity. 

More info here or email me at lespoissonchats@gmx.ch

And now le fameux baba au rhum. 

What you’ll need

For the savarin

• 200g of white flour T45
• A pinch of salt
• 30g of sugar
• 10g fresh yeast
• 2 eggs
• 0.5dl of fresh cream
• 60g of butter

For the sirup

• 750ml water
• 250g sugar
• 1.5dl aged rum
• A sip of triple sec
• Half a vanilla bean, opened

For the topping

• 5dl cream
• Two teaspoons of sugar
• Candied orange, lemon and cherries

How to cook it

All ingredients must be at room temperature. Activate the yeast with a few drops of water or milk for 15 minutes before you get started. 

The recipe works best when you’re using a kitchen robot with a kneading hook. 

Preheat the oven to 150°C. In a bowl, mix flour, salt, sugar, liquid yeast, cream and eggs until the dough is smooth though won’t stick to the bowl anymore. Mix for about five minutes. Then add the butter, bit by bit and continue kneading for about five minutes. Your dough should be very elastic and silky, and not stick to the bowl when its done. 

While the dough is mixing, butter a savarin mould or use a bundt mould, this works as well. Butter it well and sprinkle all sides with flour. When the dough is done, evenly distribute in the mould and let sit in a dark and warm spot until it has doubled. 

Loosely cover with tinfoil and bake for 20 minutes, reduce the temperature to 130° and continue baking for another 15 to 20 minutes in order to dry it. 

While the savarin is baking, bring the water and the sugar to boil and cook for 10 minutes. Let the sirup cool to a bit over body temperature and add triple sec, rum and vanilla bean. 

When the savarin is done, let cool for a couple of minutes and remove the mould as soon as it comes off. Transfer still warm to a flat bowl and pour the sirup over. Let soak overnight. 

The next day, whip the cream with the sugar until its firm and spread on the savarin. Decorate with candied fruit. 

How to eat it

In big chunks, for it looks far heavier than it actually is, with a cup of coffee or a glass of macvin from Jura.