"A dessert without cheese is like a beautiful woman who is missing an eye." Anthelme Brillat-Savarin
If you are not capable of a bit of witchcraft, it is not worth it to mix cooking ... (Colette)
"A good cook is a fairy who dispenses happiness." Elsa Schiaparelli
"There are three things in life, I can not stand: hot coffee, champagne, warm and cold women. Orson Welles
"The best wines are good cooked. Pierre Dac
"Gluttony begins when we no longer hungry." Alphonse Daudet 
"Good food and good wine is heaven on earth." Henry IV 
"Cooking requires a light head, a generous spirit and an open heart." French painter and sculptor Paul Gauguin 
"That soup is inedible, it does sometimes only a hair." Giulio Romano 
Rum Baba: The stepfather of Louis XV, Stanislas Leczinski, finding Kougelhof a little dry, decides to soak in rum syrup and flaming. He named his find the "Ali Baba" because he was being lire counts Thousand and One Nights.
The Savarin Baba without raisins created in 1845 by a pastry chef in honor of Julian Augustus gastronome Jean Anthelme Brillat -Savarin
INGREDIENTS:
3 eggs 65gr each
195gr caster sugar 195gr
fluid
flour 1 packet of vanilla sugar 1 bottle of rum
Amber
3 eggs 65gr each
195gr caster sugar 195gr
fluid
flour 1 packet of vanilla sugar 1 bottle of rum
Amber
PREPARATION: Preheat
your oven to 180 degrees. Beat 3 eggs in a bowl. Add sugar, sifted flour and the yeast packet, the packet of vanilla.
your oven to 180 degrees. Beat 3 eggs in a bowl. Add sugar, sifted flour and the yeast packet, the packet of vanilla.
Pour a swig of rum. Grease a baba.
Pour mixture and bake about 20 minutes.
Pour mixture and bake about 20 minutes.
Unmold baba in a dish with sides.
Heat 1 / 2 liter of water with 25cl rum and a little sugar.
soon as this mixture is hot pour it with a tablespoon of the baba.
Cool, then refrigerate several hours. Nightlife
baba for dessert from the fridge and pour over the rum 30cl pure at least! Baba be a sponge.
baba for dessert from the fridge and pour over the rum 30cl pure at least! Baba be a sponge.
Serve with whipped cream home.
CHANTILLY:
2 doses of cream and at least 30% sugar.
Put a bowl in your freezer so deep that it is frozen at the time of preparation of the cream.
Remove cream from fridge pods. The
pour into the bowl and ice cream whipped up using your mixer. When the cream has taken to add the icing sugar gradually while continuing to beat.
Taste of the preparation to see if it is to your liking and quite sweet.
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