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baba au rhum

post #1 of 6
Thread Starter 

Hello everybody,

 

I want to ask about a recipe which is "baba au rhum" ... I have found many recipes on net but all of them include " rhum" and I don't want to make a recipe with rhum..So,I am a little bit confused replacing the rhum by what?and if I can just cancle it from the recipe without any problems.

 

So please if anyone knows,,help me.

 

Thanks in advance,

Amani

post #2 of 6

I think the point of baba au rhum is the rum syrup. You could probably use any kind of flavored sugar syrup to soak the cakes in, but it won't be baba au rhum.

post #3 of 6

Baba au rhum is specific.  If you want to do a variation without rum, and/or without alcohol of any kind, you certainly could.  But as Chicago Terry already stated, it would not be au rhum (soaked in and served with a rum and vanilla syrup).

 

Actually, the term baba itself is (or was) also fairly specific; but popular usage has enlarged it to include other, similar cakes like savarin.   

 

In addition to adapting baba au rhum recipes to use a different syrup with another type of liquor, a non-alcoholic syrup like the one used for gulab jamun, or no syrup at all, you could also, as a sort of get-started idea, try Googling recipes for:

  • Baba without the au rhum qualification;
  • Savarin; and;
  • For their historical antecedent, babka. 

 

Good luck,

BDL

post #4 of 6
Thread Starter 
Quote:
Originally Posted by boar_d_laze View Post

Baba au rhum is specific.  If you want to do a variation without rum, and/or without alcohol of any kind, you certainly could.  But as Chicago Terry already stated, it would not be au rhum (soaked in and served with a rum and vanilla syrup).

 

Actually, the term baba itself is (or was) also fairly specific; but popular usage has enlarged it to include other, similar cakes like savarin.   

 

In addition to adapting baba au rhum recipes to use a different syrup with another type of liquor, a non-alcoholic syrup like the one used for gulab jamun, or no syrup at all, you could also, as a sort of get-started idea, try Googling recipes for:

  • Baba without the au rhum qualification;
  • Savarin; and;
  • For their historical antecedent, babka.

 

Good luck,

BDL

Thank you very much for the valuable information.Now it is more clear for me .

 

Thanks again,

Amani

post #5 of 6
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post

I think the point of baba au rhum is the rum syrup. You could probably use any kind of flavored sugar syrup to soak the cakes in, but it won't be baba au rhum.

yes u'r right . . thanks very much 

post #6 of 6

i don't like baba's with rhum

but i love them with orange flower water/ syrup

 

greetz

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