On the one hand, a subtly revisited baba, Italian style, with a coffee-flavored cream, a meltingly-soft cocoa jelly, a gourmet coffee syrup and a smooth whipped cream, and on the other hand, the traditional handmade baba, soaked in an intensely flavored rum syrup
Total completion time
Completion time
1 hour
Cooking time
30 minutes
Rest period
12 hours
Techniques taught
Shaping a baba by hand
Baking a baba
Assembling a baba
Kneading baba dough with a mixer
Soaking in syrup
Making a flavored syrup
Final Proof & Dough rising
Preparing a jelly
Pressure baking a dough
Decorating with confectioner's sugar
Unmolding
Pouring a preparation into a mold
Preparing a cream
Pasteurizing a mixture
Cooking a cream
Whipping cream with a whisk
Making whipped cream
Filling a piping bag
Piping with a tip
Decorating witj a piping bag
Using a piping bag
Check out the first segment of this course for free
Step 1: Creamy coffee
Philippe Conticini & Jeffrey Cagnes
Pastry Chefs
Pastry Chefs
Step 2: Cocoa jelly
Step 3: Kneading the baba dough
Step 4: Baba shaping, priming and baking
Step 5: Coffee soaking syrup for babamisu
Step 6: Rum-soaked syrup for traditional baba
Step 7: Imbibing the babas
Step 8: Mascarpone whipped cream
Step 9: Assembling the babamisu
Step 10: Assembling the traditional rum baba
Philippe Conticini & Jeffrey Cagnes
Pastry Chefs
Philippe Conticini, a French chef and pastry chef born on August 16, 1963 in Choisy-le-Roi, is recognized as a major figure in contemporary gastronomy, for both his sweet and savory creations. Having worked in France, the United States and Japan, he is the creator of four major innovations that have transformed the global culinary scene. In 1994, he introduced the innovative concept of verrines, reimagining the vertical, transparent presentation of traditional dishes.
After winning several awards and working in Michelin-starred establishments such as La Table d'Anvers and Petrossian, he co-founded Pâtisserie des Rêves. Committed to transmitting emotions through taste and making the work of taste accessible to all, in 2018 he opened his boutique "Philippe Conticini, Gâteaux & Pains d'émotions" in Paris. A media presence, he has appeared as a jury member on shows such as Le Meilleur pâtissier and Le Meilleur Pâtissier Les Professionnels.
Jeffrey Cagnes, pastry chef, has restored the reputation of Maison Stohrer, the oldest pastry shop in Paris. A member of the new guard of contemporary patisserie, he skilfully blends Stohrer's traditional savoir-faire with a modern approach to the construction of his creations, with innovative textures and flavor combinations. After working at Hédiard and alongside Jean-François Piège at Brasserie Thoumieux, he returns to Maison Stohrer as Executive Chef. In September 2021, he launches his own Maison Jeffrey Cagnes Paris in the 17th arrondissement, expressing a sincere, generous and modern vision of patisserie. A symbol of the young guard combining respect for tradition and personal expression.
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Ruthy
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May
2024
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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28
January
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I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
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Valérie
15
January
2024
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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14
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The courses are well explained and varied. It helps me evolve and understand some of my mistakes! And get out of my comfort zone
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2024
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
RU
Ruthy
16
May
2024
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
VI
Virginie
17
February
2024
I subscribed to Voilà Chef because I'm a pastry fan, but unfortunately a terrible pastry chef.
Thanks to the different levels and the step-by-step technique, I've been able to make some delicious Parisian palace creations!
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Customer
9
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Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
VA
Valérie
15
January
2024
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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