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French Island Rum Babas 450g
The Baba, this great classic of French pastry, is part of the Comtesse du Barry terroir.
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Did you know that ?
The origin of the "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.
A light, gourmet dessert with spicy rum notes : ideal for ending a good meal on a delicate sweet note.
For a resolutely chic and gourmet presentation, accompany them with whipped cream, a scoop of Madagascar vanilla ice cream, or simply with fresh fruit.
- 450g : Jar
Serving suggestions :
These babas will be delicious served with whipped cream, custard, ice cream or even fruit in syrup. Keep at room temperature.
After opening: keep for 8 days in the refrigerator.
water, sugar, wheat-based glucose syrup (gluten), French island rum 12%, wheat flour (gluten), fresh whole eggs, pastry butter (milk), yeast, salt. May contain traces of nuts, peanuts and soya.
Residual alcohol <4% volume.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||1067/255|
|Total fat (g)||11|
|Saturated fat (g)||6,6|