Years ago, I had the best Baba au Rhum at Alain Ducasse when it was on Poincaire in Paris. The texture of the Baba was perfect and the number of rum selections was mind blowing. A whole cart of rums were offered! I let the waiter make some recommendations and chose a thirty year old rum. After all these years, I still love this dessert.
We offer a more modest rendition of this dessert. Our brioche is just as flavorful as Chef Ducasse's, however, we offer only one dark rum to soak it in.
We serve ours with whipped cream and strawberries. The picture is our babas fresh out of the oven. A couple broke and I ate them with a great Catamount Farm jam a friend had given us.