A light and airy combination of baba-au-rum and croissant. This croissant will waken up all your taste buds. A flaky croissant wrapping a soft moist baba-au-rum. It’s filled with vanilla cream and raspberry-rose coulis. Once baked, this wonderful unique pastry is infused with rum syrup which enhances the flavors and fills all the senses. Topped with rose petals and freeze dry raspberry.
Baba-au-rum: A small French yeast cake saturated in rum syrup, sometimes filled with vanilla cream or whipped cream.
The dough making is a two days process — created with sourdough leaven and laminated with Isigny French butter 82%.
