« back to encyclopedia search results
The French version of the dessert we know as a 'baba', made from an enriched yeast dough, baked in a ring mould. The pastries are soaked in a flavoured syrup (rum being a favourite).
They take their name from the gastronome Brillat-Savarin - in whose honour they were named in the 1860's.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.