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Rum baba in artisanal cooking - Indeed, pack 400 gr.

Rum baba in artisan cooking jar - Invero, pack. 400 gr.

Name: Rum baba in artisan cooking jar - Invero, pack. 400 gr.
Brand: D&G Patisserie
Price: 21 EUR
Availability: InStock
Rating: 5 (1 reviews)

D&G Patisserie

1 reviews

21,00 €

A unique taste experience: Rum Babà in jar-cooked, soft and fragrant, with 70% Rum syrup. Invero presents a typical dessert from the Campania confectionery tradition, famous for its almost ethereal consistency, this rum babà in jar-cooked conquers with its moist and fragrant dough with the consistency of a cloud. Words are not enough: you have to taste it.

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without preservatives

Description
Features

Close your eyes and imagine a dessert with a soft consistency like a cloud, soaked in delicious 70% rum and enclosed in an elegant glass jar. This is the Invero Rum Babà in vasocottura, a masterpiece of artisanal pastry making that will win you over at the first taste. Born from the passion and experience of Master Pastry Chef Denis Dianin, this Babà is a tribute to the Campania confectionery tradition. Vase-cooking, an innovative method that respects the raw materials, preserves the fragrance and moisture of the dough, enhancing the aromas and flavors of each ingredient. An explosion of flavor with every bite. The Invero Rum Babà is a perfect dessert to end a meal in style or to accompany a moment of relaxation. Its ethereal consistency, enveloping aroma and intense flavor will transport you on an unforgettable sensory journey. The philosophy of Maestro Dianin is reflected in every detail of this dessert. The pursuit of excellence, the enhancement of raw materials and attention to quality are the pillars of his work. The jar-cooked Rum Baba is the expression of this philosophy: a dessert that satisfies the palate and nourishes the soul.

Ingredients: Whole eggs category "A"*, soft wheat flour type 1 Molino Dallagiovanna, butter, sugar, natural yeast, salt, Bourbon and Tahiti vanilla pods.

Rum syrup: water, sugar, 70% rum alcohol

Allergens: May contain traces of CEREALS, EGGS, PEANUTS*, SOY*, MILK*, NUTS*, SESAME SEEDS*.**

For a list of allergens, see ingredients marked with an asterisk.

Pairings:

> Coffee: A timeless classic. The intense flavor of coffee marries perfectly with the sweetness of Babà and the strength of Rum.

> Dessert wine: A Passito di Pantelleria or a Moscato d'Asti will enhance the aromatic notes of the dessert.

> Custard: For those with a sweet tooth, a touch of custard will make the Babà even more irresistible.

Properties of the ingredients:

> Natural sourdough: Gives the dough a unique fragrance and digestibility.

> Bourbon and Tahitian vanilla pods: They give the dessert an intense and refined aroma.

> Rum 70%: Gives the Babà a strong and persistent alcoholic note.

Invero's jar-cooked Rum Babà is much more than a dessert: it's a taste experience that will conquer you.

Important: The manufacturer can change the composition of its products. This means that the product packaging may display different information than that shown on Tumn®. Therefore, please always pay attention to the label and read the warnings and instructions provided on the product before using it.

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Producer

Denis Dianin grew up in Montegrotto Terme, in the province of Padua. From an early age he is in contact with the world of catering. The grandfather is a chef and often takes him with him to a friend's ice cream parlor where he can spend a lot of time observing, a fundamental moment for understanding people's work and attitudes. In 2005 the d & g patisserie project began to take shape. Over the years Denis decides that the direction to follow is that of pastry. The road to achieving the goal is long, but after years of studying raw materials in the mills of its territory, it will finally be the opportunity to open the d & g patisserie. The adventure of d & g patisserie continues, which in 2007 added medium and high level restaurant proposals and which in 2015 conquered the international stage with the opening of a store in Kuala Lumpur, the capital of Malaysia. His professional career and his laboratory have led Denis to coveted awards, first of all the entry into the prestigious Academy of Italian Master Pastry Chefs (AMPI). Publicly recognized as one of the world's emerging pastry stars, Denis Dianin has also gained recognition in the press. In 2008 he began the study and research to put leavened products in pots, proposing the first panettone in a jar under the d & g patisserie brand, until 2018, when it was decided to detach this line by creating the brand itself. Indeed, a brand dedicated to glass products was born: not only leavened products, but also fruit juices, extracts and other products in jars. AMPI Master Denis Dianin, in addition to leading his pastry shop, is also a consultant for various companies in the sector. For years he has been a consultant for Molino Dallagiovanna for which he has also contributed to the creation of some product lines, including Uniqua. It also collaborates with Eurovo, a leading company in the production of egg products for the development of innovative products. In 2019, with Martellato, he deals with the research & development of Microforati Bands and other products to rationalize production in the laboratories. Last, but not least, Denis Dianin is also a pastry teacher in some Italian and foreign schools, among which CAST Alimenti and the University of Taste stand out.

Features

Region:	Veneto
Province:	Padua
Flour:	type 1 soft wheat flour
Zone:	Selvazzano Dentro
Nutritional values:	per 100 g of product • energy 187 kCal / 782 kJoule • fats 6,8 g • saturated fatty acids 4,8 g • carbohydrates 28,4 g, of which sugars 18,2 g • fibers 0,5 g • proteins 3, 7 g • salt 0.58 g • sodium 0.190 g • alcohol 0.0 g