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The Savarin, a yeast cake that’s moistened with syrup, is similar to the Lorraine classic, rum baba, but without raisins. The Savarin was created in 1840 by a pastry chef who named it after French gourmand Jean Antheleme Brillat-Savarin. You’ll need a 20cm Savarin or ring pan and a large piping bag.
Clik here to view.
The Savarin, a yeast cake that’s moistened with syrup, is similar to the Lorraine classic, rum baba, but without raisins. The Savarin was created in 1840 by a pastry chef who named it after French gourmand Jean Antheleme Brillat-Savarin. You’ll need a 20cm Savarin or ring pan and a large piping bag.
