Benoit Castel, always keen to work with quality raw materials so as to give free rein to his creativity, continues to surprise us with a new take on the classic baba au rhum, which he humorously renames the "Bobo au rhum".
It's a nod to his Ménilmontant neighborhood and his beloved customers.
That's why he's inviting you to come and discover this new patisserie at his stores in Menilmontant and Jean-Pierre Timbaud!
Part of his "Takelage" series of desserts, it is served in a canteen glass.
The "Bobo au rhum" is made from a traditional soft baba pastry. The babas are soaked in a desugared syrup, flavored with orange and lemon zest, cinnamon, star anise, fresh Madagascar vanilla and Sansho pepper. The pastry chef has fun introducing us to new flavors, such as Japanese pepper with its hint of yuzu.
The baba is topped with a light whipped cream made with Masagascar vanilla, plus a small pipette of rum to be poured as desired.
Count 5€ to taste it.
With his "Bobo au rhum", Benoit Castel continues to expand his "Takelage" gourmet collection and, above all, to tantalize our taste buds...
Location
Benoit Castel
150 Rue de Ménilmontant
75020 Paris 20
Prices
€5
More information
To discover . 150 rue de Ménilmontant, 75020 Paris . 72 rue Jean-Pierre Timbaud, 75011 Paris
