Fanny chronicles her crush on the credited creator, French gastronome Jean Anthelme Brillat-Savarin (1755-1826) and his generally great gastronomic work La Physiologie du Goût. It doesn't sound all that appealing, but he sounds fascinating. A real party animal by all accounts. Fannys says his family were 'curious' (I do wonder if this is judged by her standards) - his two sisters (both 'maiden ladies') spent nine months of the year in bed, only rising eventually to spend an entire month readying the house for the arrival of their famous brother. He stayed a month, they partied, then they spent the twelfth month putting everything away again before slipping back into bed to 'restore' themselves for his next visit nine months later. Wow, must've been some party!
Fanny starts her recreation of Savarins' brilliant pudding by fermenting. Yeast, sugar, milk and a little flour. Fanny explains this is a basic of yeast cookery that we must master. After half an hour, she adds the doubled mixture, which should be jumping 'like a bag of fleas' to flour with butter rubbed in, a little more sugar and finally eggs. Fanny warns not to mix the sponge mixture until the ferment has fermented. Particularly handy if you are unsure what that means or looks like... luckily I do. Her final warning is to make sure that the eggs are blended in without beating - gentle actions are required here.
Fanny pipes the yeasty mix into her range of savarin and baba moulds. Either large rings for Savarin or small ones for Babas. Remember? Not far away. I have neither, but I do spot some Jelly Baby silicone moulds lurking around in my kitchen that I bought ages ago and have never used. They seem perfect - Babies not Babas. This is my mantra. I spray them lightly with oil and pipe in the mixture - much more easily controlled than spooning. Fanny doesn't say how far to fill them, so I guess two-thirds of the way. I expect them to prove for a while, but Fanny flings them straight into the oven for exactly 14 minutes, so I do too.
While they are baking, Fanny suggests I ready myself with the syrup. She uses a basic stock syrup, diluted, but that doesn't seem fancy enough for my babies. I use some gorgeous crab apple jelly I made for foraged fruit last month, slightly diluted. It's a stunning colour, and taste. The babies jump out the oven and plunge themselves into their hot syrupy bath. Once they soak up all the goodness, Fanny fishes them out and douses them in rum. Seems fair enough. They do look a little bit like E.T. rather than cute babies, but they taste so good. So moist and squidgy, with an apple-rum-y hit. Fanny completes hers with piped cream and a garnish. It only seems appropriate to choose actual Jelly Babies* for this. I wouldn't want my Rum Babies to party alone. I have high expectations after nine months of bed-rest, so let's get ready to Rum-ble...
* Please, please do not send me nasty letters, I know that Jelly Babies are not vegetarian, but they are cute...
Those babies look ace. Rum babas are one of my husband's very favourite things.ReplyDelete
Hmm, I have a silcone Jack-o-lantern mould at home...
Sounds like you'll be busy - I'd forgotten how easy babas are to make, and tasty too! Let me know how you get on!Delete
I still think these are likely to put me in therapy for years, but they are also hilarious (as is the marvellous Father Ted). I've never attempted a baba or a savarin, but now I know the difference there's no excuse!ReplyDelete
I am glad you are clear on the difference, but if there is any doubt Fanny has a LOT more to read!Delete
I had no idea about the difference between savarin and baba! They sound delicious!!ReplyDelete
You know, they are! I'm sure there will be some in your book too... Lovely retro treat!Delete
A right rollicking recipe for your rumbabies. What a hoot but brings back memories of typical restaurant fodder in the 1970s, which sadly I am old enough to remember.ReplyDelete
Me too! Glad it made you chuckle... These baba babies are quite tasty, so maybe time to bring them back from the 1970's!Delete
Ah these are excellent: I much prefer the baby shape to the boring old ring one. In all my time in France no-one was able to explain the difference between a Savarin and a baba. Fanny should be translated. Send some this way ... :)ReplyDelete
I could maybe start a Baby Baba in the post monthly subscription... They seem popular for all sorts of things!Delete
Mostly for eating, I hope :)!ReplyDelete
I hope so too...Delete
You really do make me laugh. Who else can combine Father Ted, jelly babies and Fanny in one post? Loving those piping bags - any idea where I can get some ;)ReplyDelete
Hee hee maybe I'll start a FatherTed/Jelly Babies/Fanny blogger challenge...the entries could be limited though. Still searching for a coupler for the bags you'll notice! ;-)Delete
Love this post! Babies Babas same thing!!ReplyDelete
Where did you find jelly baby cake moulds?
Thanks, they are fun! I think I got the mould from John Lewis, so handy for cakes, bread, jelly - I'm not normally a silicone fan, but when it comes to Jelly Babies...Delete