Originally, the leavened dough of the babka resembled more of a kugelhopf. Traditionally filled with cinnamon, dried fruits, or almonds, the babka has evolved over time to be braided with chocolate, praline, and caramel!
The babka gets its name from the terms "babushka" or "baba," derived from the words for grandmother or granny in Polish, Slovak, and Russian. This is a nod to the pleated skirts worn by grandmothers, reminiscent of the fabulous curves of our braided brioche. This pastry has a unique marbling that is as pleasing to the eye as it is to the palate.
Its secret lies in the artisanal technique of braiding the brioche! A light and flavorful braided brioche requires significant kneading time and optimal resting time. For the babka, its proper composition allows for a simple yet delicate braiding. It is indeed the braiding of the babka that creates breaks in texture, alternating between softness and crispiness. This is what makes the babka, in our opinion, the best brioche. So, is La Meringaie's babka the best babka in Paris? It's up to you to judge :-)
The ganache and filling should be colorful and delicately sweet to elevate our star pastry to the height of its art. A touch of crushed hazelnuts to crown it all, and you get a babka that will wonderfully accompany your Parisian breakfasts. If you put it in the oven for 5 minutes, like a king cake, it's even better.
