Pastry Chef Tom Wellings' Babà al Rhum.
Variations in the dough technique and the liquor used to soak the pastry evolved the Babà from the courts of Versailles to the streets of Naples into what we know today; a yeasted buttery cake soaked in rum.
To accompany the Babà, Chef Tom makes a caramel flavored with Szechuan peppercorns, which is combined with juicy pineapple rounds and then cooked slowly for approximately 40 minutes. Spicy, sweet and somewhat acidic, Szechuan peppercorns impart an intoxicating
|Pastry Chef Tom Wellings|