A MICHELIN Guide Inspector Puts Paris's Rum Babas to the Test
"Landes-born Hélène Darroze departs from tradition by using Armagnac instead of rum. This baba is prepared in the classic way, served whole on the plate and then sliced through by your server. It is lightly sweetened, soft, airy, and coated in apple jelly. Choose from a selection of three types of Armagnac to be drizzled over your baba at the last minute. Thin slices of caramelized apple and delicious whipped cream, cleverly spiced to balance the dessert, are served on the side." - The MICHELIN Guide
