Babas au rhum – in jar

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Stohrer, creator of the baba au rhum, puts its historical recipe in a jar…
A cult dessert of our French sweet heritage, it was created in the early 18th century by Nicolas Stohrer – King Louis XV’s pastry chef – and is now available in a jar. Generously soaked in an amber rum syrup from the West Indies, these nine corks will be appreciated for their soft and light texture, as well as their balanced flavor.

At the head of a sweet kingdom whose specialties dot the map of France to the rhythm of the historic houses it has taken over, the Dolfi family is proud to watch over the Maison Stohrer since 2017.
And because there are no great stories without sharing, these babas are available at À la Mère de Famille, Stohrer and across France, from the Basque coast (Henriet) to Touraine (La Chocolatière) to Nevers (Au Négus) or Deauville (Au Duc de

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Ingredients : Baba: WHEAT flour, EGGS, BUTTER, yeast, water, sugar, salt
Syrup with 7% rum: Sugar, water, rum 40%, Madagascar vanilla paste.

Nutritional values for 100g :
Energy 940kj/222kcal, Fat 2,2g
(of which saturated fatty acids 1,20g), Carbohydrates 49,4g
(of which sugars 50.9g), Dietary fiber <0.5g, Protein 1,2g, salt 0,193g. Made in France.


Keep at room temperature. Once opened, keep in a cool place and enjoy quickly.