This Neapolitan Treat is a Culinary MAGIC TRICK | The Secret Behind Babà Napoletano
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- Опубликовано: 11 май 2024
- If you walk through the streets of Naples, you will be greeted by the sight of incredible pastries everywhere: crispy sfogliatelle, colorful cakes, and decorated cookies of all shapes and sizes. There’s one ever-present pastry, though, that looks so plain and boring that you might never be tempted to try it. That would be a mistake.
In this week's video, we're exploring the secret behind this pastry and the reason why eating it for the first time is like witnessing an incredible magic trick.
If you enjoy this video, please give it a like and subscribe to the channel!
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BABÀ NAPOLETANO RECIPE - www.pastagrammar.com/post/bab...
Here's a link to the silicone Babà mold we used (affiliate) - amzn.to/44cClCm
And here's a link to one of our favorite, high protein flours (affiliate) - amzn.to/4aKZvC0
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01:00:00 This Sleeper Dessert Will SHOCK You
01:00:30 The Pastries of Naples
01:01:03 Neapolitan Babà (or Babbà)
01:02:07 How to Make Babà Dough
01:06:31 How to Shape Babà in Molds
01:08:54 How to Bake Babà
01:10:33 How to Soak Rum Babà
01:13:22 Babà Apricot Marmalade Glaze
01:13:50 Tasting the Unbelievable Babbà
01:18:25 Pasta Grammarian in Action!
#baba #babaaurhum #italianfood
What are some other foods that look totally boring, but blow you away when you eat them? Let us know, we love sleeper hits!
Mashed Potatoes.
- Xiao long bao (I.e. soup dumplings). They look completely innocuous but are absolutely mind blowing. Just be careful how you eat them.
- Mexican moles. Just look like basic sauces but have some of the most complex flavors imaginable.
- Seafood gumbo. It’s actually a pretty unappetizing brown color - almost looks like mud - but is one of the richest flavors you can experience.
For me it is heart and liver together, i love pork heart and liver but i only know Georgian recipes which called “კუჭმაში” and other is with tomatoes sauce, both of them are exceptional and no i am not saying it because I am from Georgia. Unfortunately, because cooking stomach, heart and liver correctly are hard I can’t find any other recipes which i can trust, i trust your channel and i am very big lover of your channel and Italian cuisine, so may i suggest you new video idea about how to cook liver, stomach and heart, parts of the animal that are forgotten but are most nutritious (chicken, beef, pork and etc) plus i tried to find it in your channel but i couldn’t, i only remember one recipe from medivilian cooking
You should look up Georgian cuisine by the way because we have lots of similarities not only with cooking but also with culture
When I first heard about snickerdoodles, my thought was, "OK it's a cookie with cinnamon sugar, sounds nice, but basic". Then I actually _tried_ one and now I'm obsessed.
Hi guys
Although my mum was born in calabria she lived in napoli the first 20 years of life in an boarding school. I lost my mum when I was 13. Growing up she would always try different italian cake shops in australia looking for the nostalgic baba... they always fell short and I would wait and watch her expression .. and would be disappointed for her when it just fell short. I was lucky enough to visit the area where she grew up a few years ago and I said to my husband.. " we need to eat a baba for my mum" I need to know what the fuss was about. We found one and my husband said it was the best thing he ever tasted! It made me happy that he had this connection now with someone he never met.. food is so unifying
one of my favorite memories of living in Napoli 87-91 in the Navy. Baba, sfogliatelle, those tiny little fried balls for christmas, just to name a few.
Thank you for sharing this lovely memory of such important people in your life. 🙏
MY GOSH! Her hair. Years ago a spent a lot of time with some native Italians. I forgot how amazing the hair can be on Italian people.
Omg .....i remember eating this as a kid, about 50 years ago. An Italian family moved in down the road and i became friends with their son. This was Australia in the 70s.This was one of the many foods they introduced me to. I totally forgot but i can taste it in my mind again. Thank you. They freed my palate for life.
Had an Italian widow neighbor so the same! RIP G 🙏
Same, there were about 4 Italian families in my street in suburban Sydney, Australia. One of our neighbours insisted on teaching my mother to make lasagne from scratch (I then thought my mum's lasagne was the best, like all good Italian (not Italian) children 😂)
In NYC, we called them RUM BA BA's... Originally they were soaked with Rum now the bakeries use a rum flavored sugar water...
Same in Chicago. 10 years ago, I heard the French call it Baba au rum.
no rum ? Whats the point ?!?!?
my favorite
Rum Baba's are made and eaten across western Europe and, and most countries have slight twists on them.
So in England they're often puck shaped and have fresh berries on top
true! rum ba ba in Queens with real rum..
My favorite shock factor food - Roasted beets. I grew up hating those beets in a can and thought I hated beets. Once I tried oven roasted beets (coated in olive oil pre-roast) I was blown away at how sweet and delicious they were.
👍
I loved canned beets as a kid but my sister thought they tasted like dirt.
Are you talking about beetroot? I’ve never had a beetroot that wasn’t sweet.
YES!!! With some butter salt and pepper tastes like corn on the cob!
Dp you lean you roast canned beets or raw?
Baba are so fabulous! There is another version that they make on the Amalfi Coast that are soaked in Limoncello or even cremoncello (the creamy version of limoncello) that are amazing!
OMG now I want to eat both flavors 😋 😋
The National Geographic narration killed me ROFLMAO!
I was born in Napoli and baba is my favorite pastry. If I may give a little suggestion when you start mixing the dough i would use the "paddle" attachment and once the ingredients are mixed i would switch to the hook . Love the channel and your love for Italian culture Harper.
This is just good advice in general for stand mixer owners. Came here to say exactly this
Some correction is needed a baba isn't French at all but originally Polish. The word Baba is pre-slavic in origin and means grandmother. In Poland during the middle ages the term was used to describe yeast dough pastry (obviously baked by grandmothers...). A.d. 1556 it was Bona Sforza d’Aragona dowager queen of Poland who introduced Baba to italian cuisine.
‘Baba’ is one of the simplest and earliest sounds a baby can make - surely it’s an old word in pretty much any language?
Yet in polish language baba is documented from the early middleages as a term describing a form of yeast pastry. You can’t say that for french or italian. pl.wikipedia.org/wiki/Babka_(ciasto)
Babas were indeed originally polish, but this particular form (the rum baba) was invented in France and came to Italy that way.
@@empathogen75 That might shock you but look up "babka rumowa". Babka is a diminutive of baba.
@@r0ko899 It's not the same thing as this.
I have had them split and filled with pastry cream. These are my favorite Italian pastry, called Rum Baba from the Italian bakery where I always got them.
This reminds me of the Rum Baba we used to have when I was young. I can see where the name BaBa comes from now. They were a type of Doughnut soaked in Rum and served with whipped cream.
One of the best recipes my Nonna had were her Babbà! I grew up eating it, and she did pretty much everything with her hands.
I’ll give this a try, but her recipes have a special place in my heart.
There would be no Pasta Grammar without the gorgeous Eva!!!
Obviously ! This channel was born precisely because Eva is there. If there had only been Harper, this channel certainly would not have been born. ;)
@@aris1956 Don't tell me you doubt Chef Alfredo!
There would also be no Pasta Grammar were it not for the tremendous skill and experience of videographer Harper, working mostly behind the scenes. The truth is that, if Harper's parents hadn't introduced the two, we would have no Pasta Grammar at all, and the world would be a worse place. We all have a lot of people to thank for these videos.
I really look forward to these videos every week, and they never disappoint. But it must be so much work to produce them, especially when you've given yourselves a regular deadline. I hope you aren't doing this to the detriment of yourselves.
About five minutes in I realized I knew what these were but from a different source. I fell in love with Julia Child when I was ten years old, and I remembered her show with this recipe name. I actually made them (yeah, I was a tad precocious) but the technique was totally different. Her show episode aired Nov. 4th, 1964 called 'Babas Au Rhum' (The French Chef Season 3 | Julia Child and it's here on YT if interested). I can say I have a pretty good hunch Eva's is superior simply because of her technique, but seeing how parallel recipes evolve can be quite fascinating. In any case, thanks for giving me a nice, 'blast from the past' moment!
Yes, you are right. I found here on RUclips the video you were talking about and that Julia did basically the same thing, although maybe with a little different technique, but she made practically the Babà that we know in Naples. Very interesting this seeing it in an old video still in black and white. On what we saw Eva do here and what that Julia did, there is actually a great parallel. Greetings from Italy ! 👋 😊
@@aris1956 😃!
YES! UNLOCKED MEMORY! 👍😍
I absolutely LOVE rum babas. I used to work at an Italian cafe and we had little ones which didn't sell well (probably because they looked boring) so by the time us staff got to put them on wastage (and eat them), they'd been sitting in their deliciously strong rum syrup for two days. They were perfect little sponges of flavour at that point.
The Babba cake at your anniversary dinner was absolutely incredible. The best Babba I have ever had in my life. I still dream of it. I need it...❤
Absolutely favorite Italian pastry! Please make sure all dairy ingredients are room temperature and beat long and well!!!!! Especially if using hand mixer. Three or four minutes after each egg and scrape down the sides of the bowl in-between.
Delicious ‼️‼️‼️
Ava is soooooo talented ❤
My shock-value Italian food was Pasta con Bottarga, described as "with grated Bottarga", so I assumed it was a type of cheese. Ask Eva . . . . .
La pasta preferita dai camperisti😂😂 cuoci la pasta ,ci gratti sopra la bottarga,ed hai finito di cucinare un piatto da chef.
Dried Mullet roe? Yeah that’s a surprise waiting to happen 😂
Is there anything that Eva can’t make! She is the Queen! This was very interesting and delicious💜💜
This was my dad's favorite.
We used to get them sliced open filled with pastry cream also.
My grandmother made these! I didn’t recognize it until you brought out the rum. I knew them as “babaroom” because that’s how she said it (she was from Trieste)
In Spain and in Spanish America we call those “panetela borracha” (drunken cake) or cappuccino. They are also used as a topping for a special cake called “ponche romano”, together with crystallized fruit.
The French did not learn how to make croissants from the Italians. They learnt it from the Austrians and that is why croissants, pains au chocolat or pains au aux raisins are called “viennoiseries” in France. The original inspiration is the Austrian kipferl.
Why this Harper is involved in her Genius is beyond me he is irritating
What Harper sometimes says in videos, often triggers several discussions in the comments. This time it's about what he said about Croissants. :)
He often irritates people with his “information”.
You are right in this case, but the name doesn't always tell the full story. In Italy there's a dessert called Viennese that doesn't have anything to do with Austria or Vienna. It's actually a similar dessert to Babbà, but typical of Sicily and made in the shape of an hot dog bum, soaked in Rhum and filled with cream.
@@aris1956Everyone trolls the French, but to be fair, the French troll everybody.
@@martianhighminder4539 But anyway, if you noticed well, in my comment I was referring to something else. I was referring to Harper and not the French !
Great video. Looks incredibly delicious. Listening to Eva's voice I can't help but be reminded of the little duckling in the Tom & Jerry cartoons.
There is an Indonesian dessert called “Klepon” which is a rice cake but the filling is hardened palm sugar that melts as you boil them, so it looks like a dense mochi but when you bite into it a rush of sweet palm syrup fills your mouth. I imagine that would be the similar kind of shock experience to this. I definitely would love to try the bread version of it.
Like the Attenborough impersonation!
I lived in Naples for 4 years when I was a child (4-8yo), and this video reminded me of when my family would go to Edenlandia and get Graffe. I would love to see what Harper thinks of that treat! 🤤
oohhh I never thought to see an Edenlandia reference! I went 5ish times in my 4 years of living at the Navy base in the Agnano/Antiniana end of the crater system.
Love it. Especially the name.
In various Balkan languages the word "baba" means anything from old hag, to grandmother.
so interesting, i always have thought of this as a french recipe "Baba au Rhum." Love them so much and you're right that they look less impressive than they taste
And you were right: unfortunately, baba is French.
Another wonderful video. Thanks, guys! And, Harper, thank you for anticipating and asking my questions!!!!! Your videos are SUCH a Sunday morning treat. You are both DELIGHTFUL
Interesting video! Thanks for sharing! I'm intrigued because in the region of Ukraine where my family comes from they make something similar for Easter. We call it "babka", and it's a sweet buttery bread with candied peel mixed through it, and baked in cans to achieve the same shape as your baba!
But babka is made with regular flour and it needs to be soft as a panettone, I guess?
Welp… that’s one PG recipe I’ll not be able to make. No kitchen power tools. 😔 Enjoyed the vid though! Especially Harper Attenborough bit. 😄❤
It’s okay to get your hands sticky. Do not despair.😉
Yeaaaaaas These are my 2nd favorite Italian pastry. Sfogliatelle being #1
I as an Italian (by the way I am just from the Naples area), totally agree with you ! My most favorite of Neapolitan pastries, of the great Neapolitan pastry, are just Sfogliatelle and Babà ! 😊 We must also say that Sfogliatelle and Babà, are the most typical representatives of the great Neapolitan pastries !
I remember that surprise biting into it in my Naples hotel room. Thanks again for making sure I got one that day😂❤😊
This takes me back to childhood and Sunday dinners at my great aunt's house where these were always on offer at dessert. We kids felt like we were really getting away with something with every bite. So boozy! So so good!
It is what we call in French "baba au rhum" and it is a lovely pastry. And it can be served with creme patissiere, fruits etc...
These were one of my grandmother's favorite pastries. In New York, they sell them in Italian bakeries. They call them Rum Baba here. I'm not a fan of rum, so I rarely ate them. But grandma loved liquor flavored desserts. ❤
Lived in Italy for 10 years. LOVE the babbá!!!
Baba is love… baba is life! 😍
I live in Bacoli. Lots of bars with good baba. I'm also a fan of the almond paste
I didnt spend a lot of time ove rin Bacoli, as I didnt have a vehicle, but the few trips I mode over (aiming at the scavi di Baia mainly) I enjoyed it! that peninsula is missed by so many travelers in Italy, and yet the Romans loved to hang out there!
Eva totally freaked me out leaning on that stand mixer with loose hair
I just love your consternation and your anticipation...and I love Eva's patience and quizzical looks at you!
We also have baba in greece, but it's a completely different dessert. It is a dough dessert that is covered in syrup like this, but it is round like a burger, and there is a middle layer of custard.
I know in Romania they make Savarina filled with cream soaked in rum syrup all delicious I will make yours .I love your channel and I made your pasta last week with cream cheese. Love your hair Eva
Definitely surprised with this wonderful dish! I'm so elated to be expanding my knowledge on Italian cuisine! Here on our island, in our native tongue of CHamorro, the word *Båba* means "Bad; worthless; spoiled; evil." Lol 😅
My mom's side is from Benevento now I need one of these in my belly😊
I ADORE BABÀ AL RUM!😚☺️😋❤
Thank you for your wonderful video Harper and Eva. I was born in Napoli and this topic is Heaven to me, grazie mille!
Beautiful -exceptional! I was totally fascinated to see how this cake is made. It’s a work of art!! I had Baba one time in Sicily and it was very delicious!
I was practically salivating. Sponge seems very apt, now I understand why one needs to create all those gluten strands by working the dough made with strong flour. It is very interesting given the possible origins of the recipe.
If I have to select one, I'd most likely go with Portuguese malassadas. Such a simple dish and so good.
OMG! now I'm craving to try those Babà! I don't like sweet breads or pastries, but I think the citrus and rum flavor balance the sweet syrup nicely. So intrigued by the bite texture and flavor of this bread.
Thank you for doing this great video on one of my favorite pastries in Napoli! Yes, it's true....everything looks this good there in all the stores! The sfogliatelle are to die for, especially when they come fresh out of the oven, like at Cafe' Gambrinus. Worth waiting around till you see the tray come out. Please do a video on another drab looking pastry in Lucca/Firenze that is just as good....budino di riso.
When I was in the Navy stationed in Naples a baba or cornetto with an espresso was a morning routine. I could taste them a you were eating them on the video and I was salivating just a bit.
You guys sold this so well. I've got to try this!
I love you guys so much.
Thank you for sharing your wonderful channel with the world.
Harper, one of my favorite unassuming dishes is called Bierrock. It's made by Mennonites In Russia-Ukraine AND in the US (Kansas) and Alberta Canada.. It's a very humble dish of cabbage and ground beef in a dough and when I first made it recently (a couple of years back). I thought it will be okay. I was surprised how absolute delicious it was. Do give it a try. I used Max Miller's recipe from tasting history. Allthe best to you and Eva, Jim Mexico
It’s pirog (pee-rohg, пирог) and it can be stuffed with anything, not just cabbage and beef
I have enjoyed this since I was a kid.Rum Baba.Brooklyn,NY.Yes Eva's IS WAY BETTER.
Eva! Magnificent! I never knew that the baba was so labour-intensive!
Babas are awesome,
I’m so glad you guys did a babà episode ❤️❤️❤️ I’m going to love trying this recipe!!!
Great video! Loved seeing how the Babà is actually made. I think I had some from Sorrento that were soaked in limoncello -- also wonderful.
Wow! Thank you for sharing this, it sounds like it tastes amazing.
Omg! Thank you so much for this recipe! I searched all over for Babà recipes a few years ago and only found very long and complicated versions of adding ingredients, kneading, letting rise, several times over several hours. This seems much more manageable.
Luv luv Ba Ba!!!! Sooooo good
0:25 Hm... There's one, called _Leopoldia comosa_ (syn. _Muscari comosum_ - it's the same thing, just a different binomial for it), which you can find in Italy by the name lampagioni or lampascioni; the way it's usually eaten in Greece (primarily Crete, where I hail from) is by boiling it numerous times to soften and de-bitter it first, and then pickling it in vinegar, before finally jarring them in olive oil. When properly prepared, it is quite the delicacy, but it looks like a weird pickled onion or garlic at first.
He have a similar treat herein Romania it's called Savarina and has a top with whipping cream.
It's sooooo good!!!
That was mother's favorite!
Thanks
Grazie mille! ❤️ Thanks for your support!
Comunque quello che dice a volte Harper nei video, fa scatenare spesso diverse discussioni nei commenti. Questa volta riguarda quello che ha detto dei Croissant. 😊
That may very well be the best thing y'all have ever made. ❤
Magnificent!
I love you guys!!
Eva i love you. You give the wold what we use celsius and you even give americans a chance.
Eva, in NYC Lttle Italy I used to on a Saturday to this place more like a coffee house, and they had Rum Baba, cut in half with the bottom sooked in Run, with cream stuffed and the top. I would normally have an express or a capacino.😊😊😊
Wow. Is there any beloved Italian food you guys DON'T do a video about?? Super!
Eva - PLEASE don't lean your head over that mixer like that. That machine doesn't care about you face, or how much of your hair it pulls out of your head. Please be safe.
I bet she can beat that mixer to pieces🤨
But you’re a bot 🤖 😂😂😂😂😂 how does nobody check peoples profiles?
@@kateapple15:00 nope, just someone who has one of those mixers and has worked around machinery. That is super dangerous. All of that hair will 100% pull her face right down into that mixer.
Fact.
@@pacosanchez1024my mom almost got scalped by a KitchenAid stand mixer when I was a child. Those things are dangerous for long hairs.
Baba soaked in rum sauce are my favorite fruit!
Amazing.
Thank you Eva I will definitely make these ❤
Wow! This looks amazing! Such a different type of pastry. Not sure my mixer is up to the task of running for an hour straight but maybe I'll feel brave enough to give it a go.
Gotta' try this one...
I LOVE BaBa rums! One of many wonderful italian treats!
OMG!!!!!! I love your channel. I have to find a place that makes these so that I can have that experience!!!! You are both like a baba. Funny, sweet and great together. Thank you so very mcuh for sharing.
I like it with limoncello as well.
I was raised in a multi generational scratch kitchen, much like Eva. Of all the recipes I've tried in my life, two stand out: a very labor intensive German cake with nuts and macaron like topping and whipped cream in the middle, and MY SHOCK FACTOR FOOD: my mom's simple baked apple fritters with Vanilla sauce.
If my memory doesn't fail me: take a slice of apple dip it in a Tempura style batter and set it on a cookie sheet. Bake them in the oven like you would any small hand held pie, but these are only two bites.
The vanilla sauce was water, butter, surgar and vanilla extract. Melt the butter and mix the sugar in, then add the water and vanilla until it boils. A vanilla flavored simple syrup with luscious richness from the butter.
I couldn't stop eating them. Mom was a bit frustrated with me, because I ate hafl of the pan, that was supposed to be for the whole family.
Oh!! I know what my quest will be when I tour Italy, in June!! This pastry sounds soooooo good! I love making pastries but I have had some bad experiences when it comes to making a Brioche dough. Looking forward to eating my way through Italy.... North to South. Bon appatito!!
Pink grapefruit and avocado salad with red wine vinaigrette. It’s a bit of work to take the skins off the grapefruit segments, but it is so delicious. I think it was popular in the 1950s. The red wine vinegar really brings out the flavor
Peel the grapefruit and instead of peeling the white off, slice into the fruit immediately inside the white membrane on each side of a segment. Pull it out of the fruit and peel or slice the outside membrane off. Continue with each segment.
Oh! Great idea
First time I tried one of these was near Mt Etna ..... amazingly good!!
Rosie Maio's favourite dessert.
I saw that episode.
Lovely video! I may have to get a stand mixer now.
I just noticed Eva's tattoo on her left arm: "Per Aspera Ad Astra" And I think I get her energy now more than I ever did. Used by NASA and Star Trek, but also just a wonderful sentiment on its own. Cheers!
An Italian Friend brought over pistachios from Sicily, he made something like a 'Frozen Pistachio Granita' -- It's just pistachios right?? WOW -- So Heavenly, so delicious, never expected it to taste so yummy. I wish I had asked for the recipe to just try with our regular pistachios...A bit of Italy came to our neck of the woods America.
Yes please, I'd like one!!
Very interesting 🤔❤❤❤
Hi! Glad you came across the yummy rum baba! Of course, most of Europe knows of them and us descendants of those Europeans in the rest of the world adore them and seek them out as well. Found in all major US cities with Italian bakeries and markets. I’ve even seen them in jars at import stores, these are generally from France. Sadly, with the increase in gluten sensitivity in the world, these babas become a little on the no-no side so eat them up for me!
Thank you for the video Enjoyed seeing the process. If I could recommend you to combine the flour and butter with your fingers and then add to mixer and use the other attachment that is flat with the hole to add the eggs it will combine much faster ❤
That was a lot of fun to watch. In the beginning I was hoping to make it. I'm 63 now and want to see the finished product so I guess I missed my chance 😉 . I doubt I can find these in New Zealand so I'm resolved to the fact I will probably never taste one.
I can not stop thinking of Popella's and their snowflakes in particular since I was in Napoli a year ago. But there are so many incredible pastries. I wish I could kive in Napoli.