Baba au Rhum (rum baba)

We have taken this classic French dessert and elevated it Bon Ton style!

The base is a crunchy chocolate, hazelnut praline feuilletine, enveloping a decadent savarin sponge (yeast risen cake) soaked in pineapple puree & rum syrup. It’s surrounded by coconut cream, and dipped in white chocolate. We top it with a house-made candied pineapple slice and present a pipette filled with Malibu Coconut Rum for that extra punch of tropical delight.

Slice it open, release the pipette’s rum onto the sponge, and enjoy!

And in case you were wondering how this incredible dessert originated…according to Aleksandra Crapanzano, a food columnist for the Wall Street Journal writes this in one of her cookbooks:

“The history of this classic dates back to the early 1700s, when exiled Polish king Stanislas Leszczynski complained to his pastry chef, Nicolas Stohrer, that the kugelhopfs — the prized cake of Nancy, where he was living — were too dry. Stohrer responded by brushing his next kugelhopf with a rum soaking syrup, and a classic was born. Stanislaus named it baba after his favorite fictional character, Ali Baba, and the name stuck. When Leszczynski’s daughter married King Louis XV, she moved to Paris and brought Stohrer with her — smart woman. He went on to open what remains today one of the great pâtisseries of Paris.”