Showing posts from August, 2020

Passoã Babas

So you've bought a bottle of Passoã to make some porn star martinis at home (it's the most popular cocktail in the UK, apparently) but now what do you do with the rest of the bottle? Well you could make a variation on the classic rum baba. At least, that's what I did. The classic baba is made with an enriched yeast dough soaked in a rum syrup and for many years I thought that everyone made them that way. Eventually a kindly French person took me aside and let me into a secret: a lot of babas are made using baking powder. It's a very quick and easy way to produce babas and I enjoy them just as much as the traditional version.  I used canelé moulds to make the babas simply because I like the shape but small savarin moulds are more usual. I put enough mixture into the mould to make sure that it bulges from the top when cooked. You could be a little more restrained if you like.  If you want to make something closer to a classic baba using this recipe, then omit the vanilla,