Rum Babas a recipe from the chef Agostino Iacobucci

In this video, the head chef of Bologna's restaurant 'I Portici' Agostino Iacobucci presents his own version of a classic dessert from Neapolitan tradition, 'Babà with Rum', with three phases of leavening. Babà is a traditional dessert, but its preparation process is peculiar and the finale contains a gourmet touch. Take a look at Agostino's tips and confront them with those of Sabatino Sirica, the famous pastry chef: • Italian food recipe: t...

[@clintmcleod4482]

A true artist, beautiful.

[@taurusnbr1]

Why does the guy list the ingredients like he just woke up from a grumpy nap

[@Yusufsanad]

Nah ImOnlyserious italians talk like this Stop being a bitch

[@meganpopple9100]

The way he put the dough in the molds reminds me of how @HerculesCandy works with chocolate.

[@dannytan3909]

Recipe list is incomplete

[@flexgado249]

🔥

[@79krana]

Hello! Mine were too white! Is a matter of mould ( I used silicon)? or should I use the upper grill of the oven?

[@dutchymcdutch2553]

every oven is different, experiment with leaving it in a little longer, if that doesn't work, maybe raise the temp. Do you have a thermometer so you can check the actual temp of the oven? Whatever you do, don't use the grill.

[@mariarosariadamiano5230]

What about the amount of cocoa butter?

[@olgarehn]

Translation is very poor, missing some explanations!!! Excellent technique chef Agostino :) !

[@dmtdisco3467]

Can you post those explanations, I need it.

[@LTElvis]

omg and at work italians allawys say, neh italian cuisine it's easy, omg it's harder than spanish

[@Yusufsanad]

The chef I work for made a better looking baba but why these turned black as if they were burned maybe because of they are so light so they got overcooked

[@cyranotu]

His recipe has a lot of sugar in it, this will caramelize the cake like cannelés I guess, other recipes do not contain that sugar, which makes sense because the cake is soaked in syrup.

[@trespasser121]

You want a bit of crust, very slightly burned (caramelized), it will taste wonderful.

[@missym877]

@@trespasser121this is beyond slightly burnt

[@miskyloo887]

Great recipe.. Wish he wore gloves when doing all that squeezing though.. The thought of someone's fingers all over cooked sticky food ain't appealing😂

[@crimsonfancy]

Please..... You may never eat out again if you are so concerned.

[@missym877]

@@crimsonfancyno people with sense don’t like germs when there’s a such thing as gloves maybe your culture is primitive

[@crimsonfancy]

@@missym877 Please expound. What "germs"" are you trying to suggest people contract? My culture? Interesting. primitive? If anything, CERTAINLY *not fragile and weak.* If you'd like to carry on though, I will happily help you understand "your culture."

[@soha198]

15-20 eggs!!!!? Seriously!!? We need correct recipe

[@arongatt]

sono un po cotti brucaciatti

[@taurusnbr1]

What is brucaciatti?

[@pabloschultz5192]

My guess is burnt

[@antonionesci8356]

They’re burnt 😅

[@SmoKom]

Alla lingua italiana non piace questo elemento...

[@jasonahbh4880]

WHY YOU ARE NOT USING GLOVES CHEF?

[@crimsonfancy]

Because he washes his hands constantly and vast majority people are not so fragile.