Home Cooking

ISO Baba au Rhum like that of much-lamented Bonte in NY

Pia | Mar 24, 200501:42 PM

It's been years since Bonte's in Manhattan closed to make way for some worthless chain store, but I'm still dreaming of their babas--with and without creme chantilly. A couple of visits to Paris and pretty intensive searches for comparable babas and savarins yielded a couple that came very close, but no cigar.

Does anyone know what I'm talking about or have a recipe for a baba that seems to melt and float in your mouth at the same time?

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