|
gptkbp:instanceOf
|
dessert
|
|
gptkbp:colors
|
golden brown
|
|
gptkbp:cookingMethod
|
approximately 2 hours
glazing
soaking
baking
folding
proofing
drizzling
whipping
|
|
gptkbp:coolingSystem
|
1 hour
|
|
gptkbp:culturalSignificance
|
gptkb:French_cuisine
|
|
gptkbp:exhibits
|
often garnished
served in individual portions
|
|
gptkbp:famousFor
|
gptkb:North_America
Europe
|
|
gptkbp:flavorProfile
|
rum
|
|
gptkbp:historicalLegacy
|
18th century
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Baba au rhum
|
|
gptkbp:mainIngredient
|
flour
yeast
butter
sugar
eggs
|
|
gptkbp:notableFeature
|
gptkb:Christophe_Michalak
gptkb:Dominique_Ansel
gptkb:Alain_Ducasse
gptkb:Jacques_Torres
gptkb:Pierre_Hermé
|
|
gptkbp:nutritionalValue
|
high in carbohydrates
high in sugar
moderate in fat
contains alcohol
|
|
gptkbp:occasion
|
parties
celebrations
holidays
|
|
gptkbp:origin
|
gptkb:France
|
|
gptkbp:pairing
|
coffee
dessert wine
|
|
gptkbp:servingTemperature
|
cream
syrup
|
|
gptkbp:texture
|
moist
spongy
|
|
gptkbp:variant
|
gptkb:Baba_au_rhum_au_chocolat
gptkb:Baba_au_rhum_glacé
Baba_au_rhum_aux_fruits
|
|
gptkbp:waterManagement
|
several hours
|