Yann Couvreur revisits baba with ST-GERMAIN® liqueur
Celebrated pastry chef Yann Couvreur joins forces once again with ST-GERMAIN®. This iconic French elderflower liqueur replaces a classic ingredient.
Baba au rhum, the classic French pastry dessert, is transformed by the floral aromas of liqueur. The taste experience is modern, fresh and elegant.
A subtle, floral recipe
True to his commitment to 100% natural, dye-free pastries, Yann Couvreur has created a baba soaked in ST-GERMAIN® liqueur syrup. It is topped with a pear compote and almond ganache, all delicately garnished withfreshly grated almonds. This refined composition highlights the finesse of the ingredients and the expertise of the pastry chef.
A changing marriage
Far from the strength of the rum traditionally used in baba, ST-GERMAIN® liqueur adds floral and slightly acid notes. They are a perfect match for the cake’s soft texture. This alliance between pastry and spirits offers a lighter, more subtle alternative. It respects the very essence of the dessert while adding a contemporary signature.
A limited edition to discover in Paris
Available until March 30 in all Yann Couvreur Pâtisserie stores in Paris, this revisited baba is priced at €7.50. For an even more immersive experience, we recommend accompanying it with a ST-GERMAIN® Spritz Poiré. This fruity, refreshing cocktail made with ST-GERMAIN® liqueur, perry and ginger ale is ideal.
A unique opportunity for lovers of haute patisserie and refined cocktails to discover a creation combining tradition, modernity and exceptional expertise.
Find out more here!
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