Benoit Castel launches his “Bobo au Rhum”

Published by Candice L. · Published on 5 April 2019 at 14h19
Always looking for new and tasty creations, Benoit Castel enjoys revisiting classics by adding his personal touch. This is why he decided to revisit the rum baba and call it “Bobo au Rhum”.

Ever true to work quality raw materials to then gives free rein to his creativity, Benoit Castel keeps on surprising us by revisiting the classic rum baba he funnily renames “Bobo au Rhum” as a nod at his neighborhood, Ménilmontant, and his dear clients.

This is how he then invites you all to discover in his stores in Ménilmontant and Jean-Pierre Timbaud this new pastry that doesn’t lack peps!
Belonging to his series of desserts called “Takelage”, it’s served in a canteen glass. The “Bobo au rhum” is made of traditional and soft baba dough. Babas are soaked in unsweetened syrup flavored with orange and lemon zests, cinnamon, star anise, fresh vanilla from Madagascar as well as Sansho pepper. The pastry chef enjoys making us discover new flavors such as this Japanese pepper and its yuzu accents.
Topping the baba, a light whipped cream flavored with Madagascar vanilla and a tiny rum pipette so that you can add the rum to your liking.
Allow €5 to enjoy it.

With his “Bobo au rhum”, Benoit Castel keeps on developing his tasty collection “Takelage” and most of all on exciting our taste buds…

Practical information


150 Rue de Ménilmontant
75020 Paris 20


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. 150 rue de Ménilmontant, 75020 Paris
. 72 rue Jean-Pierre Timbaud, 75011 Paris

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