- Видео 20
- Просмотров 115 224
Stef The Pastry Chef
Великобритания
Добавлен 1 фев 2021
Hello & welcome to my channel! :-)
I am Stef the Pastry Chef. I am a professional pastry chef and have spent my career working at the highest level within Luxury 5 Star Hotels & Michelin Star Restaurants where I have honed my skills crafting incredible desserts, cakes and pastries.
Here on my channel I will be sharing some incredible recipes with you that I have learnt along the way, as well as unique recipes and desserts that I have created especially for this channel that I guarantee you will be able to confidently cook and enjoy in the comfort of your own home. I have so many recipes that I want to share with you that I know you are going to love, so be sure get on board for an incredible culinary adventure into incredible desserts!
So please hit that SUBSCRIBE button and I will see you soon for more incredible desserts.
Видео
Marshmallow Hatching Chicks Recipe - inside a real egg!
Просмотров 4683 года назад
Marshmallow Hatching Chicks Recipe - inside a real egg!
Buttermilk Panna Cotta | Rhubarb | Almond Citrus Crumble
Просмотров 9093 года назад
Buttermilk Panna Cotta | Rhubarb | Almond Citrus Crumble
Rum Baba Recipe - Incredibly Delicious Cake!
Просмотров 68 тыс.3 года назад
Rum Baba Recipe - Incredibly Delicious Cake!
The Ultimate Chocolate Guinness Cake Recipe
Просмотров 1,7 тыс.3 года назад
The Ultimate Chocolate Guinness Cake Recipe
Amazing Sticky Toffee Pudding Recipe
Просмотров 16 тыс.3 года назад
Amazing Sticky Toffee Pudding Recipe
Amazing Crêpe Soufflé Pancake Recipe!
Просмотров 1 тыс.3 года назад
Amazing Crêpe Soufflé Pancake Recipe!
Delicious Valentine's Day Dessert - Red Berry Pavlova
Просмотров 9493 года назад
Delicious Valentine's Day Dessert - Red Berry Pavlova
I've seen the afternoon tea cakes last time I was there, which was about two week ago. And it looks amazing.
You don't disappoint, every year, you surprise everybody ehehehe
@@flavia1000 Thanks so much Flavia!! 🙏🙏
Perfect 😊
@@magicofliving4199 Thank you!
Hello Chef Stef, I'm not fond of cherry compote. Could you recommend alternatives?
@@juancarrera8397 selection your favourite fruit, and this will work very well! Lemon matches perfectly with most flavours :)
I've made this sticky toffee pudding recipe multiple times, and never disappoints! The Earl Grey tea and black treacle add a unique twist, creating a deliciously flavored pudding. The clear instructions make it easy to replicate at home, and I'm confident my family and friends will love it.
@@juancarrera8397 Thanks so much for the feedback and I'm really pleased that you enjoy the recipe!! 🙏🙏
French? I thought it's Italian. It's typical for Napoli
I have metal nonstick canele molds, will they work for this recipe?
@@steveh3551 Yes they would work fine!!
I have doubt in the recipe. Can Please mention the correct recipe
called get 4 views
Thanks for this cool video 😁, all that’s left to do is advertise it
Is there a benefit to putting the sugar into the lemon juice instead of heating the sugar with the cream? thanks for your reply, You and another person follow this process and I am curious as to why. Thanks very much.
We need you back chef!!! At least 1 recipe video a mouth 🙏🙏
I’ve been on a STP kick lately. This recipe looks incredible. Have you adapted it to an 8x8 or a 9x9 at all? Liked and subscribed - can’t wait to see more.
Hello chef, can you teach us how to make a french croissant?
Hello chef when are you making more recipes videos? I just did the sticky toffee pudding
@@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!
Hello stranger! Long time no see!. Looks good!
@@paulrobson512 Hi Paul, how are you? Thanks so much!
This is like Gulab Jamun in rum..except the dough is baked and not fried and it contains eggs and yeast
You were.talking too fast. Can't write recipe I think I might want to try it Thanks
it is already written in the description
Writing from Chef with 14 yeare of experience in Kitchen. Sorry i try your recipe and im not really happy with Baba...I never try Baba before but this taste like Donut in sugar water...
Sorry to hear that!
Recipe please
Thank you so much, I really appreciate you sharing this recipe. I will definitely be making it ASAP. 🙏
I hope that you enjoy! Let me know how you get on :)
Made them for X-mas dinner and followed exactly the recipe. Used Typo 00 flour and everything turned out great. Soggy as a sponge. Used my oven (fan off) for the last proofing set on 25 C. Question: In the video you talk about 3 grams of yeast but in the recipe it says 5 grams. Was that the correction?
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.
Amazing recipi
Thank you so much! I hope you enjoyed :)
It’s origin is polish. Brought to France by the daughter of the king Stanilao, who invented the babà, Maria, like Caterina de Medici, she brought with her her chefs.
Perfected by Italians
This is a bad recipe. Do not attempt to make it! I tried making it twice, the second time with stronger bread flour than suggested and both times the dough ended up nothing like the video. I have a kitchen aid stand mixer, which is the same as used in the video and measured everything with scales exactly according to the recipe. There is just far too much egg in this recipe and there's no way you can achieve the consistency shown.
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
Can we make this without the dates. What can I substitute
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!
everything else is good except the popcorn but it looks yummy
Thanks for the recipe. Had to add 70 grams of flour additionally (used 405C flour) to achieve that consistency, also it took an insane amount of time for mixing, in a dough mixer, 30 min at full speed and 30 min at half speed. Soaking part is terribly messy, had to clean an entire kitchen after :) also used unrefined cane sugar for an additional taste, but it was mistake, babas looked like they were cooked from a whole grain flour, after soaking :) Taste exactly as I expected and I really like rum babas, but found cooking them not worth the effort for me, better to buy in a bakery
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
Such a thing as a gluten free baba dough?
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.
Beautiful work, great variety, so rich in colours, and looks so delicious! A little note: the camera is moving too fast, not easy to concentrate on the image and fully enjoy it. Many thanks for the ideas! Stepan
Thank you! Appreciate the feedback and I agree. All the Best!
اروع فيديو لبابا كيك اتقان ودقة good luck
Thank you!
👍🏻👍🏻👍🏻👍🏻👍🏻
What can I replace if i dont want to use guinness
You can swap out the Guinness for black coffee (cold) and it will be delicious!
I'm curious, where did you get the information that rum baba was invented in Russia? According to Wikipedia it was invented by Polish King. Even in Russian version of Wikipedia you can find the information about polish origin of this recipe.
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 ?
❤👍😋 superrrrt
Thank you! 😄👍
I follow your recipe is wrong !! 300 g egg with 240 g flour you will never get that dough texture !!!
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!
PS Once made some apricot Baba's for a party and equally good.
Sounds delicious!
Hello from deepest Cornwall - yes, I was (referring to background musac!) - it is everywhere in our world and SO destructive to concentration. Your video was EXCELLENT and simply doesn't need that background noise - it speaks for itself. I was a professional classical concert singer and BBC Singer and even were it a glorious piece of Bach - your lecture is a culinary tutorial - and a very good one - NOT a concert at St. John's, Smith Square! Forgive me for being blunt and good luck - and thank you! It's horses for courses! Sorry about a public reply. I replied to your email, but it bounced back!
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!
THANK YOU - but PLEASE GET RID OF THAT BLOODY DISTRACTING NOISE - -
Hi Kenneth! No problem at all! Thanks for the comment. Just to check, are you referring to the background music sir? 🎵
Background music is distracting. Interesting recipe using Earl Grey tea to soften dates. Vanilla loses its flavor when you heat it, so would add it after syrup is done cooking so as to retain its unique flavor. Did not use popcorn as it is not in this dessert which has been around a very long time. Did not miss it…
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 😄
Stefan I am very glad to see your channel. Thank you for your recipe. Where are you based?
Thank you very much! I am currently based in the UK!
Awesome 👍💛 Thank you🌝
Glad you like it 😄🙏
I m so happy that I did make the correct baba like your, my trainer gave me a good feedback even though I am still have more concerns as mine is not similar with my classmate After watching this video I am so confident with my baba
Glad to help! 😊
Rum baba? Lol
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
Hello!!🍄 Wonderful Greeting!!🧒👧 Attentive Aware that Human are Living Existences as well as Animals & Plants!🐣 Meats, Eggs, Milk, Milk Products such Butter/Cheese Are from End of Other Derserving Living Life or Deserving Nutrients for Childs of Animals as well as Plant Spouses!🧑🤝🧑👭 Best to Stop Eating Products from Living Life as well as Little Spouse!👼 Life Truly Exist, Nature Living Laws Truly Exist, Karma Truly Exist!🧙♀️ Start Clean Healthy Living Life, From Nature Vegetables, Nature Fruits, Nature Grains as well as Nature Organic Products!🍐🥝 Appreciate and Greatful Mind/Heart toward Nature & Plants' Efforts as well as Farmers!🎅 Just Because of Every Person Less/No Attentive, Less/No Care, No Self Reflection/Correction, NO Truly Mean Truth Ways of Living Life! 🧘♂️ Start Changing for better ways of Living! Good Luck and Try your best!🧅
I love your video!
Thank you!
soft as angel food cake?
It is beautifully soft once you have soaked it in the syrup! 😄
Delicious recipe didn’t put topping on just a few blueberries almond biscuits scrumptious 👏👏👍
Thanks for trying the recipe and really glad you enjoyed! :-)
Thank you! Just made them. Hope they are as nice as yours.
Let me know how they turn out! Enjoy! :-D
This is awesome chef!!!!!!!!!!! Your video style and your presentation, your calm but straight personality, and even the working area make this video do very palatable. I subscribed right away. Thank you for sharing your great skill. Excellent recipe chef!
Thank you very much!! I will try and get some more videos posted soon! Thanks for the feedback 😃👍
Looking fantastisch! So much work to finally reach this great result: incredible chef! I tasted this delicious dessert Some 40 years ago and have always dreamed of making them myself. Your video has inspired me to give it a try tomorrow! I hope for the best but expect the worst 🤭😍😋☺️ A rum party 🎉 🎈 😂.. Thank you so much for sharing this recipe with me🙏💖
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! 😀😀👍