Comtesse du Barry offers you this classic French pastry: Rum babas.
The finesse of a savarin classically punched in a flavored syrup.

Presentation advice:
For a resolutely chic and gourmet presentation, accompany them with whipped cream, a scoop of Madagascar vanilla ice cream, or simply with fresh fruit.
Can be enjoyed as a dessert, as part of a gourmet plate or as a mignardise as part of a gourmet coffee.

Tasting advice :
These babas are excellent accompanied by a glass of sweet white wine.
Keep dry at room temperature. After opening, keep in a cool place and consume quickly.

Made in Fleurance in the Gers.

Did you know that ?
The origin of "baba" goes back to the middle of the 18th century. Legend has it that the King of Poland, Stanislas Lecsczynski, had the idea of sprinkling his kouglof with rum and topping it with Chantilly cream. Fascinated by the tales of the Thousand and One Nights, he named his cake after Ali Baba.

Packaging

• 110 g : jar