We need you back chef!!! At least 1 recipe video a mouth 🙏🙏
@ebblaze11 күн бұрын
I’ve been on a STP kick lately. This recipe looks incredible. Have you adapted it to an 8x8 or a 9x9 at all? Liked and subscribed - can’t wait to see more.
@juancarrera839718 күн бұрын
Hello chef, can you teach us how to make a french croissant?
@juancarrera839727 күн бұрын
Hello chef when are you making more recipes videos? I just did the sticky toffee pudding
@StefThePastryChef27 күн бұрын
@@juancarrera8397 Thanks so much for the message. I hope you enjoyed the stick toffee pudding! My recipe videos were actually a Lockdown Project during COVID in 2020-21. However I have plans this year to once again start posting video recipes, so watch this space! :)
@juancarrera839727 күн бұрын
@@StefThePastryChef thank you for replying Im from mexico hopefully you can make a tres leches cake
@StefThePastryChef27 күн бұрын
@@juancarrera8397 I will add it to the list!
@paulrobson512Ай бұрын
Hello stranger! Long time no see!. Looks good!
@StefThePastryChef28 күн бұрын
@@paulrobson512 Hi Paul, how are you? Thanks so much!
@payalbanerjee1609Ай бұрын
This is like Gulab Jamun in rum..except the dough is baked and not fried and it contains eggs and yeast
@deloriscollins31885 ай бұрын
You were.talking too fast. Can't write recipe I think I might want to try it Thanks
@itwasjustaluck5 ай бұрын
Writing from Chef with 14 yeare of experience in Kitchen. Sorry i try your recipe and im not really happy with Baba...I never try Baba before but this taste like Donut in sugar water...
@StefThePastryChef2 ай бұрын
Sorry to hear that!
@wiradarugirot-ampai82106 ай бұрын
Recipe please
@danielleshelbourne2206 ай бұрын
Thank you so much, I really appreciate you sharing this recipe. I will definitely be making it ASAP. 🙏
@StefThePastryChef6 ай бұрын
I hope that you enjoy! Let me know how you get on :)
@AlwinDrost8 ай бұрын
Made them for X-mas dinner and followed exactly the recipe. Used Typo 00 flour and everything turned out great. Soggy as a sponge. Used my oven (fan off) for the last proofing set on 25 C. Question: In the video you talk about 3 grams of yeast but in the recipe it says 5 grams. Was that the correction?
@StefThePastryChef7 ай бұрын
Hi! So pleased this came out great!! I have just rebalanced the recipe a a little, a high ratio of flour to wet ingredients. 3-5g, or 1stp of instant yeast is perfect.
@user-wy1ij2js7l9 ай бұрын
Amazing recipi
@StefThePastryChef9 ай бұрын
Thank you so much! I hope you enjoyed :)
@glendakelly298310 ай бұрын
It’s origin is polish. Brought to France by the daughter of the king Stanilao, who invented the babà, Maria, like Caterina de Medici, she brought with her her chefs.
@em18604 ай бұрын
Perfected by Italians
@louismorgan3913 Жыл бұрын
This is a bad recipe. Do not attempt to make it! I tried making it twice, the second time with stronger bread flour than suggested and both times the dough ended up nothing like the video. I have a kitchen aid stand mixer, which is the same as used in the video and measured everything with scales exactly according to the recipe. There is just far too much egg in this recipe and there's no way you can achieve the consistency shown.
@StefThePastryChef Жыл бұрын
Hi Louis. Thank you so much for the feedback and I am so sorry that this recipe didn't work for you. I have double checked the recipe that I use regularly and I did find an error here. Please note that I have now corrected the recipe in the description and have added "corrected version" to the title of the video thanks to your feedback. I understand if you didn't want to attempt this recipe again, but I do feel confident now that the updated recipe would work beautifully well for you and I use this every week in my professional pastry kitchen environment. As an apology, I would like to offer you a free Pastry Consultancy through my Fiverr Online Pastry Consultancy, if you think this would be of benefit to you? Please let me know and I can send you the link and get this set up. Please accept my apologies once again. Warm regards and happy baking! Stefan
@chriswolter3982 Жыл бұрын
Can we make this without the dates. What can I substitute
@StefThePastryChef Жыл бұрын
Hi Chris, I have never attempted without dates. I guess dried prunes would work the same? But the dates really are essential to the recipe! But prunes could be worth a try! Happy baking!
@christopherfelipe60 Жыл бұрын
everything else is good except the popcorn but it looks yummy
@iwo816 Жыл бұрын
Thanks for the recipe. Had to add 70 grams of flour additionally (used 405C flour) to achieve that consistency, also it took an insane amount of time for mixing, in a dough mixer, 30 min at full speed and 30 min at half speed. Soaking part is terribly messy, had to clean an entire kitchen after :) also used unrefined cane sugar for an additional taste, but it was mistake, babas looked like they were cooked from a whole grain flour, after soaking :) Taste exactly as I expected and I really like rum babas, but found cooking them not worth the effort for me, better to buy in a bakery
@StefThePastryChef Жыл бұрын
Hi iWo. Thanks so much for the feedback. I have listened to your comments and double checked the recipe and have indeed found an error. Please accept my apologies! I have now updated the recipe in the video description and I am confident that this would work really great for you if you were to try it again! This recipe I use every week in my professional kitchen environment. To make up for the error I would like to offer you the opportunity to receive a free Professional Pastry Consultancy, this could be anything that you need such as recipe or advice. Let me know if you think this could benefit you and I will happily share the link with you and get this set up. Thanks again and happy baking! Stefan
@efuller3333 Жыл бұрын
Such a thing as a gluten free baba dough?
@StefThePastryChef Жыл бұрын
I have never tried personally..I think it would be difficult to achieve a similar dough because the recipe relies on creating the elasticity from the gluten in order to be able to soak up the syrup without going soft and losing its structure.
@StephanFenyk Жыл бұрын
Beautiful work, great variety, so rich in colours, and looks so delicious! A little note: the camera is moving too fast, not easy to concentrate on the image and fully enjoy it. Many thanks for the ideas! Stepan
@StefThePastryChef Жыл бұрын
Thank you! Appreciate the feedback and I agree. All the Best!
@mai_mody Жыл бұрын
اروع فيديو لبابا كيك اتقان ودقة good luck
@StefThePastryChef Жыл бұрын
Thank you!
@mai_mody Жыл бұрын
👍🏻👍🏻👍🏻👍🏻👍🏻
@NA-mw8oi Жыл бұрын
What can I replace if i dont want to use guinness
@StefThePastryChef Жыл бұрын
You can swap out the Guinness for black coffee (cold) and it will be delicious!
@mariiaoliinyk4340 Жыл бұрын
I'm curious, where did you get the information that rum baba was invented in Russia? According to Wikipedia it was invented by Polish King. Even in Russian version of Wikipedia you can find the information about polish origin of this recipe.
@StefThePastryChef Жыл бұрын
Hi Mariia, thanks for the comment 🙂 Very interesting information, thanks for sharing! I got my information from the 1983 Cookbook 'Great Desserts' by Christian Teubner. He says of the Baba; "The baba is of Russian origin and was an integral part of the sumptuous Easter Feast. Its name is derived from babushka (granny), presumably because the babushkas were the ones who prepared these succulent moulded cakes. Like a good many other Russian specialities, the baba was incorporated into French classic cooking and given refinement. Whether this traditional Russian dessert stood godfather at the invention of the savarin is not certain. In any case a yeasted-saturated cake with sugar syrup was dedicated to the French gastroph Brillat-Savarin and today ranks as one of the great international dessert" Hope this helps! Perhaps this author was mistaken! 🙂
@hermes3386 Жыл бұрын
Baba au rhum" is unquestionably a French recipe whose distant ancestor is the Polish "babka". Babka" is a rather compact cake that has little in common with "baba au rhum". When the former King of Poland Stanislas Leszczynski, future father-in-law of Louis XV, moved to France to become Duke of Lorraine, he moved in with his pastry chef, who was inspired by "babka" to create a new cake. Then, in 1735, Nicolas Stohrer, a descendant of Stanislas' pastry chef, further developed the recipe to create baba au rhum (Maison Stohrer, still in operation, rue Montorgueil, Paris). So to claim that "baba" is a Polish invention is like saying that spaghetti is a Chinese invention. Acceptable? El "baba au rhum" es sin duda una receta francesa cuyo antepasado lejano es el "babka" polaco. El "babka" es un pastel bastante compacto que tiene poco en común con el "baba au rhum". Cuando el antiguo Rey de Polonia, Stanislas Leszczynski, futuro suegro de Luis XV, se trasladó a Francia para convertirse en Duque de Lorena, se instaló con su pastelero, que se inspiró en el "babka" para crear un nuevo pastel. Más tarde, en 1735, Nicolas Stohrer, descendiente del pastelero de Stanislas, perfeccionó la receta para crear el baba de ron (Maison Stohrer, aún en activo, rue Montorgueil de París). Así que afirmar que la "baba" es un invento polaco es como decir que los espaguetis son un invento chino. ¿Es aceptable? Il "baba au rhum" è senza dubbio una ricetta francese il cui lontano antenato è la "babka" polacca. La "babka" è un dolce piuttosto compatto che ha poco in comune con il "baba au rhum". Quando l'ex re di Polonia Stanislas Leszczynski, futuro suocero di Luigi XV, si trasferì in Francia per diventare duca di Lorena, andò a vivere con il suo pasticcere, che si ispirò alla "babka" per creare un nuovo dolce. Poi, nel 1735, Nicolas Stohrer, un discendente del pasticcere di Stanislas, sviluppò ulteriormente la ricetta per creare il babà al rum (Maison Stohrer, ancora in attività, rue Montorgueil a Parigi). Quindi sostenere che il babà è un'invenzione polacca è come dire che gli spaghetti sono un'invenzione cinese. È accettabile? Le "baba au rhum" est indiscutablement une recette de la cuisine française dont le lointain ancêtre le le "babka" qui est polonais. Le "babka" désigne un gâteau assez compact qui n'a finalement pas grand-chose à voir avec le "baba au rhum". Quand l'ancien roi de Pologne Stanislas Leszczynski, futur beau-père de Louis XV, est venu s'installer en France pour devenir duc de Lorraine, il y a emménagé avec son pâtissier qui s'est inspiré du "babka" pour créer un gâteau nouveau. Puis le descendant du pâtissier de Stanislas, Nicolas Stohrer, fit encore évoluer la recette pour créer en 1735 le baba au rhum (Maison Stohrer, toujours en activité, rue Montorgueil à Paris). Par conséquent, prétendre que le "baba" est une invention polonaise revient à dire que les spaghettis sont une invention chinoise. Acceptable ?
@stvloguk5758 Жыл бұрын
❤👍😋 superrrrt
@StefThePastryChef Жыл бұрын
Thank you! 😄👍
@zkhmed777 Жыл бұрын
I follow your recipe is wrong !! 300 g egg with 240 g flour you will never get that dough texture !!!
@StefThePastryChef Жыл бұрын
Hey! Thanks so much for the feedback. If you are struggling to achieve this texture, then you can always add a little extra flour, 1 tablespoon. Hope this helps!
@kennethruncimanannand8901 Жыл бұрын
PS Once made some apricot Baba's for a party and equally good.
@StefThePastryChef Жыл бұрын
Sounds delicious!
@kennethruncimanannand8901 Жыл бұрын
Hello from deepest Cornwall - yes, I was (referring to background musac!) - it is everywhere in our world and SO destructive to concentration. Your video was EXCELLENT and simply doesn't need that background noise - it speaks for itself. I was a professional classical concert singer and BBC Singer and even were it a glorious piece of Bach - your lecture is a culinary tutorial - and a very good one - NOT a concert at St. John's, Smith Square! Forgive me for being blunt and good luck - and thank you! It's horses for courses! Sorry about a public reply. I replied to your email, but it bounced back!
@StefThePastryChef Жыл бұрын
No need to apologise. I really appreciate the feedback and will be sure to take it into consideration in future videos 🙂 Thanks for the feedback and I hope all is well with you in Cornwall!
@kennethruncimanannand8901 Жыл бұрын
THANK YOU - but PLEASE GET RID OF THAT BLOODY DISTRACTING NOISE - -
@StefThePastryChef Жыл бұрын
Hi Kenneth! No problem at all! Thanks for the comment. Just to check, are you referring to the background music sir? 🎵
@Mary-po8ky Жыл бұрын
Background music is distracting. Interesting recipe using Earl Grey tea to soften dates. Vanilla loses its flavor when you heat it, so would add it after syrup is done cooking so as to retain its unique flavor. Did not use popcorn as it is not in this dessert which has been around a very long time. Did not miss it…
@StefThePastryChef Жыл бұрын
Hi Mary! Thank you for your comments and feedback. Thank you for trying the recipe! Yes the popcorn is simply a modern and fun touch for some adding texture and interest, but is entirely optional! Happy baking 😄
@abdullahiahmed2409 Жыл бұрын
Stefan I am very glad to see your channel. Thank you for your recipe. Where are you based?
@StefThePastryChef Жыл бұрын
Thank you very much! I am currently based in the UK!
@sretnazvijezda400 Жыл бұрын
Awesome 👍💛 Thank you🌝
@StefThePastryChef Жыл бұрын
Glad you like it 😄🙏
@ellatrinh882 жыл бұрын
I m so happy that I did make the correct baba like your, my trainer gave me a good feedback even though I am still have more concerns as mine is not similar with my classmate After watching this video I am so confident with my baba
@StefThePastryChef2 жыл бұрын
Glad to help! 😊
@feldenkrais84042 жыл бұрын
Rum baba? Lol
@StefThePastryChef2 жыл бұрын
Yes, a classic dessert! Delicious!
@feldenkrais84042 жыл бұрын
@@StefThePastryChef en français dit-on baba au rhum
@StefThePastryChef2 жыл бұрын
@@feldenkrais8404 bien sur! Pate a choux/Choux pastry, crème patisserie/pastry cream, crème anglais/custard 😅 👍
@feldenkrais84042 жыл бұрын
@@StefThePastryChef Moi, je préfère la chantilly ou la crème italienne à la crème anglaise.
@gerdsfargen6687 Жыл бұрын
@@feldenkrais8404 you eat frogs Frenchie
@herbalsamosa27142 жыл бұрын
Hello!!🍄 Wonderful Greeting!!🧒👧 Attentive Aware that Human are Living Existences as well as Animals & Plants!🐣 Meats, Eggs, Milk, Milk Products such Butter/Cheese Are from End of Other Derserving Living Life or Deserving Nutrients for Childs of Animals as well as Plant Spouses!🧑🤝🧑👭 Best to Stop Eating Products from Living Life as well as Little Spouse!👼 Life Truly Exist, Nature Living Laws Truly Exist, Karma Truly Exist!🧙♀️ Start Clean Healthy Living Life, From Nature Vegetables, Nature Fruits, Nature Grains as well as Nature Organic Products!🍐🥝 Appreciate and Greatful Mind/Heart toward Nature & Plants' Efforts as well as Farmers!🎅 Just Because of Every Person Less/No Attentive, Less/No Care, No Self Reflection/Correction, NO Truly Mean Truth Ways of Living Life! 🧘♂️ Start Changing for better ways of Living! Good Luck and Try your best!🧅
@by3972 жыл бұрын
I love your video!
@StefThePastryChef2 жыл бұрын
Thank you!
@callumfreebairn80822 жыл бұрын
soft as angel food cake?
@StefThePastryChef2 жыл бұрын
It is beautifully soft once you have soaked it in the syrup! 😄
@harriettt98572 жыл бұрын
Delicious recipe didn’t put topping on just a few blueberries almond biscuits scrumptious 👏👏👍
@StefThePastryChef2 жыл бұрын
Thanks for trying the recipe and really glad you enjoyed! :-)
@chantalhenderson69942 жыл бұрын
Thank you! Just made them. Hope they are as nice as yours.
@StefThePastryChef2 жыл бұрын
Let me know how they turn out! Enjoy! :-D
@foodsplendor2 жыл бұрын
This is awesome chef!!!!!!!!!!! Your video style and your presentation, your calm but straight personality, and even the working area make this video do very palatable. I subscribed right away. Thank you for sharing your great skill. Excellent recipe chef!
@StefThePastryChef2 жыл бұрын
Thank you very much!! I will try and get some more videos posted soon! Thanks for the feedback 😃👍
@jadeforest44412 жыл бұрын
Looking fantastisch! So much work to finally reach this great result: incredible chef! I tasted this delicious dessert Some 40 years ago and have always dreamed of making them myself. Your video has inspired me to give it a try tomorrow! I hope for the best but expect the worst 🤭😍😋☺️ A rum party 🎉 🎈 😂.. Thank you so much for sharing this recipe with me🙏💖
@StefThePastryChef2 жыл бұрын
Hi Jade! So pleased you are a fan of Rum Baba. It's definitely one of my favourite desserts to eat! I hope you enjoyed! 😀😀👍
@aaaaaaaaaaa4212 жыл бұрын
Hello chef! I am a homebaker in Korea, and I used all purpose flour... and I have the exact same problem as others... my dough came out way too runny (almost softened room temperature butter consistency...) and I had to add more flour... So would it be a better idea to go for bread flour?...
@StefThePastryChef2 жыл бұрын
Hey Tina! Perhaps if you increase the recipe, then the machine would have more dough to work and hopefully develop the gluten stronger. But failing that, then yes trying with bread flour could help. If you try the following quantities it might help? Then really work the dough for a good 10-15 minutes. Perhaps also if your room is very warm (above 22C) you can always place the dough in the fridge for a few minutes half way through mixing so the butter doesn't get too warm. 400g flour 4 fine salt 140 soft butter 17 fresh yeast (or 7g dried yeast with 10g luke warm milk) 17 honey 500 whole eggs Let me know how it goes!
@ChefBenG2 жыл бұрын
Absolutely love rhubarb, so versatile, as well as using it in desserts it pairs so well with savory dishes, I used to do a scallop dish with pickled rhubarb and roast beetroot.
@StefThePastryChef2 жыл бұрын
Thanks Chef Ben! You're right, it's an incredible ingredient and as you say so versatile. Can't wait to use again in January!
@flavia10002 жыл бұрын
Stefan, that rum baba looks delish. It works very well as a flambe dessert.
@StefThePastryChef2 жыл бұрын
Thank you very much! Yes I'd not thought of that. Great idea!!
@HS-nd8nd2 жыл бұрын
Hi, I've tried this recipe several times and I absolutely love it. However, my dough is kind of sticky. I'm from Australia. Do you have any suggestions?
@StefThePastryChef2 жыл бұрын
Hey glad you like it and thank you for the feedback! Have you tried proving and baking it and how were the results? The the dough develop the 'gluten window'?
@HS-nd8nd2 жыл бұрын
@@StefThePastryChef I had to spoon out my mixture into the cupcake mould. I did bake them and they were scrumptious. In fact I have bake these three times in a week, that's how amazing they were. But I was wondering why the dough remained sticky. Could it be from the flour brand?
@StefThePastryChef2 жыл бұрын
@@HS-nd8nd ah amazing! So pleased you enjoyed!! One thing you can also do is place the dough into a piping bag and pipe into the moulds, using a pair of scissors to cut (similar to how to cook churros, can see my recipe for that). You could always increase the recipe by say 1.5 x so your machine has more to get hold of to develop the gluten Thanks again 😄👍
@moniquem7832 жыл бұрын
One minute in and I’ve subscribed. I can just tell I can learn from you. I hope you continue posting!
@StefThePastryChef2 жыл бұрын
Thanks so much for the feedback! Yes lots of plans to keep the posting going hopefully within the next month or two maximum I will back back posting again. Thanks so much for the subscribe 🙏
@gabriellekhal13613 жыл бұрын
👍👍 Thanks for teaching me a new recipe today. You should add your recipes to khal, com. I think you will get a lot of viewers there ..
@RM-lj8bv3 жыл бұрын
Fabulous and very well presented video. I worked in a restaurant years ago that served Rum Babas and just wanted to see them again. They taste really indulging. I wonder if you can buy them ready made anywhere in The U.K. that would be as good as homemade.
@StefThePastryChef3 жыл бұрын
Thanks very much for the feedback on the video! Yes Rum Baba's really are a treat. I am not aware of any patisseries that you can buy them from currently, although I do know that of course a number of restaurant's will sell them on their dessert menus currently.
@mamaluz2010 Жыл бұрын
@@StefThePastryChefk
@eddiebrune60383 жыл бұрын
Thank you for the recipe :-) I tried to do it but i had to add 120 gr of flour in order to get some consistency.
@StefThePastryChef3 жыл бұрын
Hi Eddie. I hope the result was good! In order to get the consistency you really have to make sure that you need it on high speed for a good 10-15 minutes as described in the recipe, and then check that all of your ingredients are weighed out exactly to the gram.
@eddiebrune60383 жыл бұрын
@@StefThePastryChef Thanks :-)
@carolinegiovannoneluker61833 жыл бұрын
@@StefThePastryChef I'm making it now and I have the same issue. I'm using my stand mixer on a high setting. :-(
@StefThePastryChef3 жыл бұрын
@@carolinegiovannoneluker6183 Hi Caroline, I am sorry that you are having this issue. I can assure you that the recipe in the video is as per the quantities in the description. Can I check what country you are in and what kind of flour are you using? The gluten content of flour can vary between countries, and if you are following my step by step recipe then perhaps it might be worth swapping to a bread flour which will absorb more water than a softer flour. I hope this helps!
@carolinegiovannoneluker61833 жыл бұрын
@@StefThePastryChef thanks for your reply. I'm in the UK.
@viji3743 жыл бұрын
Looks delicious and yumm!! Will certainly try out this recipe!
@StefThePastryChef3 жыл бұрын
Thank you! Yes give it a try you will love it!
@viji3743 жыл бұрын
@@StefThePastryChef well, tried out your recipe minus the popcorn( I don't like popcorn much). It was delicious. Best part, simple and easy to make in quick time with easily available ingredients!! Thank you once again for the recipe 😍
@barunram43953 жыл бұрын
It's really awesome chef... Thank you for the recipe