Recipe no. 446 bis from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 207.
Ingredients
- Syrup flavoured with kirsch or another flavouring
- Cream or fruit marmalade, for the filling
Preparation
- Taking up the baba doughPrepare the same dough as for the babas (no. 445), without raisins or fruit.
- BakingBake in a ring mould.
- SoakingSoak in a syrup flavoured with kirsch or another flavouring.
- FillingFill, usually, with a cream or a fruit marmalade.
Reboul's text
The same dough as for the babas, but without adding raisins or fruit; baked in a ring mould, it is soaked in a syrup flavoured with either kirsch or any other flavouring.
It is usually filled with a cream or a fruit marmalade.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sirop | syrup |
| crèmo | cream |
| marmelado | marmalade |
| muscle | ring mould |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 446 bis, page 207. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.