@@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! :)

@@StefThePastryChef thank you for replying Im from mexico hopefully you can make a tres leches cake

@@juancarrera8397 I will add it to the list!

@@paulrobson512 Hi Paul, how are you? Thanks so much!

Sorry to hear that!

I hope that you enjoy! Let me know how you get on :)

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.

Thank you so much! I hope you enjoyed :)

Perfected by Italians

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

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!

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

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.

Thank you! Appreciate the feedback and I agree. All the Best!

Thank you!

You can swap out the Guinness for black coffee (cold) and it will be delicious!

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! 🙂

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 ?

Thank you! 😄👍

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!

Sounds delicious!

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!

Hi Kenneth! No problem at all! Thanks for the comment. Just to check, are you referring to the background music sir? 🎵

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 😄

Thank you very much! I am currently based in the UK!

Glad you like it 😄🙏

Glad to help! 😊

Yes, a classic dessert! Delicious!

@@StefThePastryChef en français dit-on baba au rhum

@@feldenkrais8404 bien sur! Pate a choux/Choux pastry, crème patisserie/pastry cream, crème anglais/custard 😅 👍

@@StefThePastryChef Moi, je préfère la chantilly ou la crème italienne à la crème anglaise.

@@feldenkrais8404 you eat frogs Frenchie

Thank you!

It is beautifully soft once you have soaked it in the syrup! 😄

Thanks for trying the recipe and really glad you enjoyed! :-)

Let me know how they turn out! Enjoy! :-D

Thank you very much!! I will try and get some more videos posted soon! Thanks for the feedback 😃👍

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! 😀😀👍

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!

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!

Thank you very much! Yes I'd not thought of that. Great idea!!

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'?

@@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?

@@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 😄👍

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 🙏

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.

@@StefThePastryChefk

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.

@@StefThePastryChef Thanks :-)

@@StefThePastryChef I'm making it now and I have the same issue. I'm using my stand mixer on a high setting. :-(

@@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!

@@StefThePastryChef thanks for your reply. I'm in the UK.

Thank you! Yes give it a try you will love it!

@@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 😍

Hey, glad you enjoyed!! 😄👍