Today is the day I make 24 rum babas at the restaurant and just received my molds from France. Took 3 months because the company I purchased these from are also the manufacturer and they've had a steel shortage.
Anyhow, I've been using a silicon muffin form which has worked well but I suspect that the metal will give the body of the baba a more golden and caramelized glaze from the sugar that is used to line the molds than the silicon and of course it's more traditional. I have 12 molds so I'll take pictures comparing. Just things that make the learning curve interesting as a cook.
Yesterday was pub day with my punting mate dafyd. I picked up a bacon egg n cheese burger with a scoop of fries on my way home.
Cup of earl this morning, I'll have a look in the freezer for dinner tonight, it will be a surprise.?
I made them for an F1 weekend for the French Grand Prix earier this year and I posted a pic I believe. Anyway I put it on the menu to see how it was accepted and it was a hit, so it's been a staple on the menu ever since. It's also a staple on the Alain Ducasse Paris menu. One of my friends Tom who is part of our F1 group has been to Alain's Paris restaurant twice and has had the rub baba, so that's how it ended up in our F1 France weekend. But yeah, it's not traditional and not seen very much on todays menu's probably do to the preparation and labor costs. most kitchens today just bring in desserts for the most part but we make everything from scratch and it was something that i wanted and glad I did.I've not seen that on a menu in the UK in decades. Is that a 'retro' dessert in Canada or is it an everyday thing?