Stohrer Babas au Rhum is a French dessert consisting of nine small, cork-shaped babas packed in a glass jar and soaked in rum syrup. It is a convenient version of the historic specialty created in the early 18th century by Nicolas Stohrer, founder of Paris’s oldest pâtisserie and former pastry chef to King Louis XV.

The baba dough is made with wheat flour, eggs, butter, yeast, water, sugar, and salt. After baking, the small cakes are generously soaked in a syrup containing 7% rum, prepared with sugar, water, 40% amber rum from the French Antilles, and Madagascar vanilla paste. The product is made in France, while the jar packaging keeps the cakes evenly soaked and helps preserve their softness.

The babas have a soft, light, and airy texture, with balanced sweetness, a distinctive amber-rum aroma, and delicate notes of vanilla. They can be served on their own, chilled or at room temperature, and pair particularly well with whipped cream, vanilla custard, or fresh fruit.