France is famous for its sweet, delicate, sensuous pastries, the kind that chefs study for years to perfect. But one of France's best-loved desserts is really quite simple. Baba au rhum is a stale cake revived by pouring rum over it. Served with Chantilly cream, it is found at the finest restaurants, in bakeries, and made in homes as well. The origin and etymology of baba au rhum is a little fluid, depending on who you talk to. The dessert descended from a Polish cake soaked in wine. Nicolas Stohrer first sold it in his Paris pâtisserie in 1730. Baba au Rhum can be made using other liquors besides rum. But however it is served, it's special.
At the same time, baba au rhum is not beyond the abilities of the home cook. Smithsonian takes on the dessert's historical journey, and ends with a recipe you can try yourself. You'll also see how Julia Child made it on television in a classic video.
(Image credit: Dr. Bernd Gross)
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