Don Papa Rum Tay Tay | Collaboration Frank Haasnoot x Don Papa Rum
Frank Haasnoot created Don Papa Rum Tay Tay #taaitaai
Frank Haasnoot creating Don Papa Rum Tay Tay #taaitaai
A Hot Rum Donny with Don Papa Rum
Top pâtissier Frank Haasnoot truly knows how to combine flavours and creativity with an eye for detail and innovation. His roots are in Rotterdam, but he mainly finds inspiration while working abroad. Through his cooperation with Philippine company Don Papa Rum, Frank discovered, among other things, that the typically ‘Dutch’ treat taaitaai, which is extremely popular during the Sinterklaas period, is not so Dutch at all. This inspired Frank to develop a premium taaitaai, with caramel based on Philippine brown rum and a crackling layer of milk chocolate. Instead of the traditional taaitaai pop, it now became Don Papa Rum Tay Tay.
2 minutes read – making the recipe takes much longer 😉
Recipe for Don Papa Rum Tay Tay
Frank Haasnoot now shares – by huge exception – his taaitaai recipe as inspiration for chefs, pastry chefs and hobby cooks towards the Sinterklaas period (Sinterklaas is a Dutch holiday celebrated at the beginning of December).
Salted Don Papa Rum caramel: 170 grams of sugar; 420 ml of water; 700 ml of cream; 200 grams of butter; 400 grams of white chocolate; 15 grams of salt; 200 ml of Don Papa Rum – Baroko
Preparation: Bring the cream to a boil and then set it aside. Mix the sugar and water in a pan and caramelise it lightly brown and now add the cream. Mix well, then add the salt and rum. Pour this into a mixing bowl and add the white chocolate and butter. Mix well with a hand mixer and leave to rest overnight.
Ingredients cake base: 350 ml honey; 100 ml water; 450 gram rye flour;
Preparation: Bring the water and honey to a boil. Add the boiling mixture to the sifted rye flour while stirring. Mix well and pour out the dough onto a sheet pan. Lightly oil the dough with sunflower oil. Wrap the dough in plastic wrap and leave to rest for at least 24 hours.
Other ingredients: 90 ml honey; 9 gram baking soda; 12 gram aniseed powder; 9 gram speculaaskruiden; 100 gram almonds; 1 egg
Preparation: Preheat the oven to 200 degrees. Give the dough a good turn before processing further. Add the remaining ingredients, except the egg, to the dough one by one and mix well. Roll out the dough into a slice about 7-10 mm thick and cut into the desired shape, rectangles for example. Place the pastries at least 4 cm apart on the baking tray. Brush lightly with the beaten egg. Bake in the oven until nicely done: the exact baking time depends on the size of the cake.
Recipe – A perfect serve Hot Rum Donny
The perfect Hot Rum Donny, delicious on cold days, especially with a piece of Don Papa Rum Tay Tay. A spicy mix of Don Papa Rum, honey or ginger and preferably Filipino Calamansi if you can find it. Otherwise, fresh lemon will do.
Ingredients for 4 people: 200 ml Don Papa Rum Baroko; 1 Calamansi if available, otherwise a (small) lemon or lime; 3 tablespoons honey or ginger syrup (according to preference); Piece of fresh ginger, star anise and a cinnamon stick.
Preparation: In a saucepan, bring 400 ml of water to a boil. Cut the Calamansi (or a small lemon or lime) into segments. Remove the pan from the heat and add the Don Papa Rum. Heat the cocktail for another 1 min on low heat. Add the honey and stir well. Pour the cocktail into 4 heatproof glasses. Garnish with a Calamansi (or lemon) wedge, star anise and a cinnamon stick.
Origin Taaitaai
Taaitaai is often mistakenly compared to speculaas/speculoos/spiced biscuits. This comparison is incorrect: taaitaai has a very distinct aniseed flavour and is also not brittle, like speculaas, but literally ‘tough’ (English word for ‘Taai’). The origin of taaitaai lies in the Philippines and is named after the area TayTay. Trade in the Golden Age brought the taaitaai spices for the cakes to the Netherlands. Since then, it has been impossible to imagine our Sinterklaas festivities without them.
About Don Papa Rum
Don Papa Rum is a premium aged brown rum from the Philippines. This single-island rum comes from the rich volcanic soil of the Philippine island of Negros – also known as Sugarlandia – and is exceptionally well fit for sugarcane. And where there’s sugar, there’s rum. And where there’s rum, you’ll find Don Papa Rum. The entire range of Don Papa Rum is available in the Netherlands exclusively through importer André Kerstens. We previously wrote about Don Papa Rum.
About Frank Haasnoot
World champion pâtissier and chocolatier Frank Haasnoot knows better than anyone how to combine flavours, food design and creativity, with an eye for detail, perfection and innovation. For years, he worked all over the world, from New York and Barcelona, to Taipei, Kuwait and Hong Kong. In 2017, he returned to the Netherlands to give master classes to pastry chefs and amateur cooks worldwide.
Website: Frank Haasnoot & Don Papa Rum
