This Neapolitan Treat is a Culinary MAGIC TRICK | The Secret Behind Babà Napoletano

If you walk through the streets of Naples, you will be greeted by the sight of incredible pastries everywhere: crispy sfogliatelle, colorful cakes, and decorated cookies of all shapes and sizes. There’s one ever-present pastry, though, that looks so plain and boring that you might never be tempted to try it. That would be a mistake.
In this week's video, we're exploring the secret behind this pastry and the reason why eating it for the first time is like witnessing an incredible magic trick.
If you enjoy this video, please give it a like and subscribe to the channel!
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BABÀ NAPOLETANO RECIPE - www.pastagrammar.com/post/bab...
Here's a link to the silicone Babà mold we used (affiliate) - amzn.to/44cClCm
And here's a link to one of our favorite, high protein flours (affiliate) - amzn.to/4aKZvC0
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01:00:00 This Sleeper Dessert Will SHOCK You
01:00:30 The Pastries of Naples
01:01:03 Neapolitan Babà (or Babbà)
01:02:07 How to Make Babà Dough
01:06:31 How to Shape Babà in Molds
01:08:54 How to Bake Babà
01:10:33 How to Soak Rum Babà
01:13:22 Babà Apricot Marmalade Glaze
01:13:50 Tasting the Unbelievable Babbà
01:18:25 Pasta Grammarian in Action!
#baba #babaaurhum #italianfood

[@PastaGrammar]

What are some other foods that look totally boring, but blow you away when you eat them? Let us know, we love sleeper hits!

[@pacosanchez1024]

Eva - PLEASE don't lean your head over that mixer like that. That machine doesn't care about you face, or how much of your hair it pulls out of your head. Please be safe.

[@tonylarussa4046]

The French learned how to make croissants from the Viennese NOT the Italians.

[@Stephen2727]

The French did not learn how to make croissants from the Italians. They learnt it from the Austrians and that is why croissants, pains au chocolat or pains au aux raisins are called “viennoiseries” in France. The original inspiration is the Austrian kipferl.

[@maddy131]

I really enjoy your videos, but the croissants originated from Austrian bakers. This is a well known fact.

[@r0ko899]

Some correction is needed a baba isn't French at all but originally Polish. The word Baba is pre-slavic in origin and means grandmother. In Poland during the middle ages the term was used to describe yeast dough pastry (obviously baked by grandmothers...). A.d. 1556 it was Bona Sforza d’Aragona dowager queen of Poland who introduced Baba to italian cuisine.

[@youdeservethis]

French cannelles. Hand held crispy, yet delicate. It is the biggest pain in the butt to make. Each mould is $6. It is so worth it.

[@Annierose911]

WHERE IS THE CREAM FILLING with a Cherry on top???!!! 😮

[@plj4all869]

My favorite shock factor food - Roasted beets. I grew up hating those beets in a can and thought I hated beets. Once I tried oven roasted beets (coated in olive oil pre-roast) I was blown away at how sweet and delicious they were.

[@rickpinelli1586]

In NYC, we called them RUM BA BA's... Originally they were soaked with Rum now the bakeries use a rum flavored sugar water...

[@nfcapps]

MY GOSH! Her hair. Years ago a spent a lot of time with some native Italians. I forgot how amazing the hair can be on Italian people.

[@ritaimpeduglia4563]

Hi guys

[@jeffbrady9448]

Eva totally freaked me out leaning on that stand mixer with loose hair

[@Emelius7]

Korean Salt Bread 소금빵. Blew me away. It's basically a croissant with a nugget of butter in the middle and some flaky salt on top. Fucking incredible.

[@emptyemptiness8372]

Omg .....i remember eating this as a kid, about 50 years ago. An Italian family moved in down the road and i became friends with their son. This was Australia in the 70s.This was one of the many foods they introduced me to. I totally forgot but i can taste it in my mind again. Thank you. They freed my palate for life.

[@TheImprovised]

Eva's hair is amazing. Downright gorgeous!

[@kytastrophe-]

in my Alaskan Native language, babba or baba means food. this sounds really delicious, I cant wait to try making it...thank you!

[@chiendefeu1]

It is what we call in French "baba au rhum" and it is a lovely pastry. And it can be served with creme patissiere, fruits etc...

[@ItalianHammerUS]

I was born in Napoli and baba is my favorite pastry. If I may give a little suggestion when you start mixing the dough i would use the "paddle" attachment and once the ingredients are mixed i would switch to the hook . Love the channel and your love for Italian culture Harper.

[@pamelabasilone5173]

Baba are so fabulous! There is another version that they make on the Amalfi Coast that are soaked in Limoncello or even cremoncello (the creamy version of limoncello) that are amazing!