Rum baba

The rum baba is a leavened pastry baked in a cylindrical mould, then soaked in a rum-flavoured syrup and often served with whipped cream. Legend links it to King Stanislas Leszczynski, Duke of Lorraine, in the eighteenth century. In Paris, the pastry chef Nicolas Stohrer, established on rue Montorgueil, is credited with adopting rum in place of the various liqueurs used until then.